We're celebrating Classic British fare over at I Heart Cooking Clubs this week so I cooked up a batch of Bangers and Mash. The term "bangers" derives from a time when sausages were made with more water and had a tendency to explode if not cooked carefully. Nigel has a few cook's tricks I've shared below to keep your sausages from splitting or exploding.
My family loves a classic sausage and potato dish and this dish was well loved by all. The flavor of the onion gravy marries perfectly with the sausages and mashed potatoes. I'm also a fan of adding a little mustard to the sausages for a little more flavor. A delicious and quick meal that the whole family enjoyed!
Classic Bangers and Mash
Recipe adapted via The Guardian
by Nigel Slater
Cook's Trick: Cooking sausages slowly will stop them splitting and allow a good, sticky coat to develop on their skins. Once the sausages are nicely browned you can let them finish cooking in the gravy. After crushing the potatoes with a potato masher, beat them again with a wooden spoon to incorporate some air and make them light and fluffy. Keep the onions in large pieces and let them cook slowly, allowing their edges to caramelise before adding the flour.
For a little Twist: Stir a little grain or smooth Dijon mustard into the sauce. Use Madeira or dry Marsala in place of some of the stock. Add a couple of sage leaves to the sauce. Mushrooms, quartered and fried off in a little butter and stirred into the gravy, would be something to consider, as would a little grated horseradish root.
|Theme: Fit For A Brit!|