Bangers and Mash: An English Pub Specialty

I went through a phase a few years back where I really wanted to go visit London, well England in general. Actually I very much still do.  I watched movies filmed there; Notting Hill, Bridget Jones’ Diary, Love Actually.  I researched Home exchange sites day dreaming of a house swap straight out of The Holiday movie.  I even looked up traditional English recipes.  In one of those searches I found and made my first Bangers and Mash, an English Pub favorite.  It’s been 3 years since the first time I made this recipe and it immediately made it into my recipe folder, filled with memorable dishes I’ve enjoyed.

The first major Autumn storm (2 of 3) has touched down on our Pacific Northwest Coast with hurricane force winds and rain so what better on a stormy Friday evening than a cozy English meal?.  I hope you’ll try and enjoy this as much as we do at home.

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  • Mashed Potatoes “mash”
  • 2 pounds potatoes, peeled, washed and quartered
  • 5 tablespoons butter
  • ½ cup milk or cream
  • salt and pepper to taste
  • garlic powder
  • dried dill weed
  • Sausages and gravy “bangers”
  • 1 large onion, sliced
  • mushrooms diced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 2 cups beef stock
  • salt and pepper to taste
  • 5  sausages (I used mild Italian beef sausages)
  • 2 tablespoons olive oil
  1. Preheat oven to 350 degrees F.
  2. Place the potatoes in a large pot and cover with water. Boil until soft then drain. Heat the butter and cream together and pour into the pot with the potatoes. Mash with a potato masher and taste to see if you need to add salt and pepper. I added dill weed and garlic powder too.
  3. For the sausage and  gravy start by heating a large frying pan over medium to medium low heat with the olive oil. Add in the sausages and fry until golden in color then remove and set aside. Add in the onions and mushrooms and cook until softened and golden. Add in the flour, brown sugar and vinegar and cook until light brown color. Slowly whisk in the beef stock. Add the sausages back into the gravy and bake for 30 minutes.
  4. To serve place sausages on top of the mashed potatoes then top with a generous portion of the gravy.

 

We’re hoping the power will stay on through the storm, if not I have plenty of candles to keep things warm and cozy.

Love,

Jennifer

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