Need Help with a Recipe - Bangers and Mash
Thirteen days since I've written anything here. Hmm... Hard to believe.
I'm looking for help here (there might be a general update later on, nothing new). I'm looking for a good, traditional, authentic recipe for bangers and mash. I'm about convinced that I'm just going to end up creating my own dish in the end.
I've never been to a British pub, but from my research, that seems to be one place to consistently find bangers and mash. In its own way, it's like British comfort food, or at least so it would seem.
For those that don't know, and are still interested, bangers and mash is a dish comprised of sausages, onions, gravy and mashed potatoes. Sounds simple, and it really should be simple, however, just like meatloaf, everyone's mother made it differently (or as in my case, not at all).
Here's what I've got in mind for ingredients.
The gist of it, as far as I can tell is that you cook your sausages first in a skillet. Once they're nice and brown and slightly crispy, remove from heat, and add the onions to the skillet. Here's where things start to get vague.
The onions are cooked until done. You would also add the apples here if you were using them. I would think that the garlic would go here as well. Depending on how you want to make your gravy, things can go quite a number of ways. You could add some flour and make a roux with the onions. Add the wine to do a bit of deglazing and scrape the fond off the bottom.
Once that cooks down, add the mustard and the Worcestershire. Heat through and serve. Mashed potatoes form the base, the sausage in the middle and the onions and gravy over all.
So, if anyone has actually had this before, or even better had them in Britain, please let me know. I like what I've made in the past, but I'd really like to try the real deal. Granted, from what I can tell, I'm not going to be able to get the real deal since we don't have a local butcher shop that makes sausage (as far as I know), and the Brits have many different types of sausage that make the little breakfast links we have here pale in comparison.
I think I can see why I've not written in thirteen days. I'm babbling. Coherent, decent writing, this is not. Even when I'm just asking for a recipe. Oh well.
Thanks!
._._.
I'm looking for help here (there might be a general update later on, nothing new). I'm looking for a good, traditional, authentic recipe for bangers and mash. I'm about convinced that I'm just going to end up creating my own dish in the end.
I've never been to a British pub, but from my research, that seems to be one place to consistently find bangers and mash. In its own way, it's like British comfort food, or at least so it would seem.
For those that don't know, and are still interested, bangers and mash is a dish comprised of sausages, onions, gravy and mashed potatoes. Sounds simple, and it really should be simple, however, just like meatloaf, everyone's mother made it differently (or as in my case, not at all).
Here's what I've got in mind for ingredients.
- sausage (I've got regular smoked beef sausage this time, however, I've made it with Italian sausage, as well as a hickory smoked pork sausage. Breakfast sausage is right out.)
- onion (Cut into rings. I've used only yellow at this point.)
- apples (Cored and chunked. I've not tried it with apples just yet.)
- apple juice/cider (To replace the whole apples, and used to help form the gravy.)
- brown gravy mix (The cheap, easy way out.)
- a spot of brown mustard
- a dash of oregano
- maybe some Worcestershire sauce
- maybe some garlic
- maybe some red wine
- mashed potatoes (I've made it both with instant and real)
The gist of it, as far as I can tell is that you cook your sausages first in a skillet. Once they're nice and brown and slightly crispy, remove from heat, and add the onions to the skillet. Here's where things start to get vague.
The onions are cooked until done. You would also add the apples here if you were using them. I would think that the garlic would go here as well. Depending on how you want to make your gravy, things can go quite a number of ways. You could add some flour and make a roux with the onions. Add the wine to do a bit of deglazing and scrape the fond off the bottom.
Once that cooks down, add the mustard and the Worcestershire. Heat through and serve. Mashed potatoes form the base, the sausage in the middle and the onions and gravy over all.
So, if anyone has actually had this before, or even better had them in Britain, please let me know. I like what I've made in the past, but I'd really like to try the real deal. Granted, from what I can tell, I'm not going to be able to get the real deal since we don't have a local butcher shop that makes sausage (as far as I know), and the Brits have many different types of sausage that make the little breakfast links we have here pale in comparison.
I think I can see why I've not written in thirteen days. I'm babbling. Coherent, decent writing, this is not. Even when I'm just asking for a recipe. Oh well.
Thanks!
._._.