This week, I made a British classic: bangers and mash. The dish consists of sausages and mashed potatoes. To make this you will need pork sausages, peeled potatoes, red onion, garlic cloves, rosemary springs, sugar, beef stock (other options work for this as well), olive oil, butter, balsamic vinegar, grain mustard (I did not add this into mine), worcestershire sauce, and smoke salt.
Steps consist of:
- Preheat oven to 325℉ and bring a pot of water (enough to cover the potatoes) to a boil.
- Once the pot of water is boiling, add in chopped potatoes.
- While the potatoes cook, heat a pan over medium-high heat. Fill the pan with olive oil and add the sausages. (TIP: Take a cocktail stick and poke casing so they don’t burst.) Then, smash garlic and add to the pan, and throw in the rosemary sprigs. Brown the sausages in the pan then add four “knobs” of butter. Once the butter is melted, baste the sausages. Add a bit more butter, add to the oven, and cook.
- Next, you’ll need another pan. Turn it to medium-high heat and add olive oil to cover the pan. Once the oil is warm, add onions. Once they have cooked for about a minute, add sugar then season them with salt. Add four knobs of butter, and once it melts, add the balsamic vinegar and worcestershire. Reduce the mixture, and then add stock and bring to a boil and reduce once again.
- Once the potatoes are cooked, drain, and then add them to the pot over medium heat and mash them up. Take the potatoes on and off the heat, and once they’re mashed add a little bit of olive oil to it and mix. Then, lower the heat and add more smoked salt, mustard, and chives. Mix thoroughly and plate.
Overall, this was very good. I considered adding the mustard, but I couldn’t bring myself to do so. This dish made me feel like a true British person. Maybe I should’ve enjoyed it with tea. I would definitely make this again bruv xx innit.
