Wednesday, January 26, 2011

bangers and mash

last fall
hubster and i were in london
visiting with my good friend
she
treated us to a proper lunch
at a fancy restaurant
hubster and i
insisted on ordering
pub-type food
fish and chips
and
banger and mash
here's what i ate
believe me
it was as yummy as it looks
recently
i attempted a
duplication

let me first say this
it is not easy to find good bangers
it is a matter of
trial and error
but really
i could think of worse things
than
sausage tasting
actually
i think it would make a really fun party

instead of fondue
cook up some sausage
dip it in
mashed potatoes
 and
 gravy
add a cold bottle of lager
and
 you just might start a trend

my version of bangers and mash

Bangers and Mash
mushroom gravy
(printable recipe)
1 stalk celery--finely diced
1 carrot--finely diced
1 onion--finely diced
pinch salt
3 cups beef stock
1 bay leaf
3-4 sprigs parsley
2 sprigs thyme
2 oz unsalted butter-softened
3 Tbs flour
3 crimini mushooms--sliced
4 crimini mushrooms--diced
cook the celery, carrot, and onion in a bit of olive oil until just softened. add the beef stock all at once and stir.  toss in the sliced mushrooms, the bay leaf , the parsley and thyme.  cover and let simmer for at least 30 minutes but up to an hour.  strain.  return the liquid back to the pot.  mix together the butter and flour in a bowl.  add the warm stock, a bit at a time to the butter-flour mixture, whisking to make a smooth paste.  once you have a runny paste (much like toothpaste), whisk it into the broth until smooth.  toss in the diced mushrooms and simmer until it thickens and the mushrooms soften--about 10 minutes.  
bangers
4 bangers
4 thick cut bacon rashers
1/2 bottle lager
put bangers and bacon in a sided saute pan.  pour in beer and simmer until the beer has completely evaporated.  add just a bit of olive oil and allow it to continue to cook until the bangers are cooked through.  your pan will get really dark and scary looking.  don't worry...it won't damage (fill the pan with water and slowly simmer on the stove, it will clean right up)
mash
(printable recipe)
5 smallish yukon gold potatoes--peeled and halved
1/2 stick of unsalted butter--room temp
2 oz cream chese--room temp
milk
salt and pepper
boil potatoes in salted water.  drain and return to pot. toss in butter and cream cheese and mash.  add enough milk to get your desired consistency.  once you add the milk, you have to be mindful.  do not whip and beat endlessly. if you do, you may end up with gummy mash--yuck.  better to have a lump or two. if you like silky mashed potatoes, run them through a ricer before adding butter and cream cheese.  add salt and pepper to taste.
to assemble
place a generous portion of potatoes on your plate. top with the sausage and enough gravy to make you smile. top with a rasher of bacon.

10 comments:

  1. Christy, I have never had, but have heard of Bangers and Mash. I certainly didn't envision them with a lovely gravy. Yum. I agree, a sausage tasting party would be a fun party. Joni

    ReplyDelete
  2. oh yes good ole bangers and mash :) sauasages like the ones u find in pom land and here in australia are hard to come buy over there i spent years trying :) i found making my own was not as fun as i had thought it would have been lol but i ended up finding a aussie shop who sold sausages online and shipped over night lol i only baught a couple of times but it was oh so worth it when i really NEEDED a taste of home! Since returning to australia...im so SO over sausages! LOL but i think thats the pregnancy talking lol :) YSP(yorkshire pudding) goes well with bangers n mash too!

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  3. Awesome, I'd eat your version any day. It sounds absolutely delish!! Thanks for sharing it w/ the hearth and soul hop this week :D

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  4. I am pretty sure my older one would go nuts for your version.He puts bacon on everything.

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  5. Yum! That looks soooo good! I had never heard of bangers and mash before, either!

    ReplyDelete
  6. I too make Bangers and Mash My Hubby was born under the crown as they say. growing up in Canada you are a subject of England and the English food is very much a part of his life and now mine.

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  7. Your post brings back memories of dinners my Englisher-side of the family would make. Thanks for sharing and for visiting me at A Season for All things. ~ Ellen

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  8. I've never had it but would eat your version in a second! Looks great!!

    Thanks for sharing at the hearth and soul hop.

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  9. This is perfect for our Beat the Winter Blues link party. Come link it come! http://goodbycityhellosuburbs.blogspot.com

    ReplyDelete

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