A new-found love of bangers and mash

by Monika Bartyzel, Posted Aug 25th 2008 @ 3:29PM

I am powerless to the allure of potatoes. I adore a good link of sausage. And heck, there's nothing I'd rather do after a long week than head to a great beer joint and have my favorite oak-aged beer, Innis & Gunn.

So why haven't I ever ordered bangers and mash before? Beats me! The other night, while drowning myself in I&G, and Carolus, I had a taste of my friend's bangers and mash. It was eyes-rolling-into-the-head awesome. But it wasn't a warm mixture of flavors. Rather, they all blended perfectly together as if there's a sausage animal walking around with gravy sweat, onion hair, and potatoes inside.

Of course, I had to have a meal of my own, so last night I hunted down a tasty-looking recipe at Channel4.com. Too lazy to measure anything out, I followed the recipe loosely and came up with the great plate of goodness above. It had a much more distinct flavor than my first introduction, but it was still darned good (even without the required apples) -- the red wine flavor mixing into the bite of the sausage, onions, and potatoes.

Obviously, there are a million different ways you can prepare this dish, so share your techniques below!

Tags: bangers and mash, BangersAndMash, british isles, mashed potatoes, MashedPotatoes, red wine gravy, RedWineGravy, sausage

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Reader comments (Page 1 of 1)

8-26-2008 @5:04AM Berkana said... I had bangers and mash in England (at the Bear and Staff pub), and all I have to say is that I don't like the way their mash is made. They mash the potatoes into a gluey dense consistency. I rather like a light fluffy texture for my mashed potatoes. I always use a potato ricer to mash mine.
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