Turned out pretty good I haven't cooked in a while but was tired of microwave food had a craving for this.
Not bad for 24yr old college student
Not bad for 24yr old college student
My first try at making Bangers & Mash
- Thread starter taprater
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Looks spot on, mash looks perfect, Don't know why people don't approve of Lumps in Mashed Potato, Lumps are the BEST thing for Mash, makes it a hell of a lot nicer.
I fancy Bangers and Mash now *shakes fist* I might make it for everyone sometime this week.
I fancy Bangers and Mash now *shakes fist* I might make it for everyone sometime this week.
I love a good solid plate of bangers and mash. Lately I've been whipping up the mash with cream instead of milk and it takes the dish to a whole new level!
Nice work Travis,
For an even tastier dish, try combining the onions and gravy....onion gravy
For an even tastier dish, try combining the onions and gravy....onion gravy
That looks very very nice; don't forget the English Mustard to go with it.
Milk in mash? CREAM in mash? That's heresy in my house! Mashed spud should consist of spud and spud alone. Maybe a little salt & pepper.
It's the onion gravy's job to wet it, not dairy products.
I also approve of lumps in my mash.
Gareth
It's the onion gravy's job to wet it, not dairy products.
I also approve of lumps in my mash.
Gareth
Looks great! Why do they call it bangers?
The plate is pretty cool. Love lighthouses!
The plate is pretty cool. Love lighthouses!
don't be afraid.... try it. there's a reason americans are getting fatter - we make tastier food
Nothing wrong with some milk/cream in the mash!
Try making it with a nice, peppery olive oil as an alternative.
Sausages were called bangers during the Second World War because they contained so much water they exploded when fried.
I thought it was based on the old "I have a girlfriend in Maine" joke.
Well done. I haven't had this dish in a long while and it is time to rectify the situation. A well made plate of bangers and mash is a meal fit for the everyman or gentry alike. I also haven't had a good plate of bubble and squeak for ages. That is on the list as well. And toad in the hole, and...
Regards, Todd
Regards, Todd
don't be afraid.... try it. there's a reason americans are getting fatter - we make tastier food
I have had mash many a time with milk/butter and so on. Makes it far too sloppy when you add gravy into the mix. Tends towards smooth as well.
Take spud, boil, mash. Leave lumps. Perfect.
Gareth
What kind of sausage is recommended for bangers and mash? Is it like a breakfast style sausage? Or more like a polish/bratwurst/summer sausage?
Over here in Britain, we wold use what we call sausages! They are not the same as the bratwurst type though there's no reason why you couldn't use them.
A lot of the supermarket sausages here are really quite nasty. I prefer to get mine from a local butcher who makes his own and doesn't use the nasty bits and mechanically recovered meat.
There was an episode of the old BBC tv comedy Yes Minister, about the government minister Jim Hacker where he was having a go at the European Community who wanted Britain to rename the bangers "High Fat Offal Tubes".
Not a bad description of the cheap sausages to be honest.Gareth
A few days ago, I made the following:
Bake a load of potatoes in low (170C-ish) oven.
After one hour, slice a few onions, crush a clove of garlic or two, and put in ovenproof dish with a tablespoon of sugar. Cover, and place in oven.
After another hour, put chunky-chopped butternut squash to bake in oven too. Pour a pint of cider (or beer, or wine) over onions, stir in a couple of teaspoons of good hot mustard. Replace in oven, uncovered this time.
An hour later - so they've had three hours now - remove potatoes and slice in half. Scoop the creamy flesh from the skins and put in bowl. Drizzle skins with olive oil, sprinkle with salt, black pepper, paprika. Replace skins in oven.
Add baked squash, knob of butter, grating of strong chedder cheese and pepper to potato flesh. Blend/mash until smooth (or lumpy if you prefer). Cover to keep warm.
Remove onions in cider/beer/wine from oven and mix in a little gravy browning until nicely thickened. You could use a roux at this point to thicken, but I like a bit of extra flavour and colour here. Extra sugar might be needed, depending on taste.
Serve mash and gravy with grilled (broiled, I think, in American) sausages and now-crispy potato skins.
It's not a very traditional version of bangers and mash, but I like it.
Bake a load of potatoes in low (170C-ish) oven.
After one hour, slice a few onions, crush a clove of garlic or two, and put in ovenproof dish with a tablespoon of sugar. Cover, and place in oven.
After another hour, put chunky-chopped butternut squash to bake in oven too. Pour a pint of cider (or beer, or wine) over onions, stir in a couple of teaspoons of good hot mustard. Replace in oven, uncovered this time.
An hour later - so they've had three hours now - remove potatoes and slice in half. Scoop the creamy flesh from the skins and put in bowl. Drizzle skins with olive oil, sprinkle with salt, black pepper, paprika. Replace skins in oven.
Add baked squash, knob of butter, grating of strong chedder cheese and pepper to potato flesh. Blend/mash until smooth (or lumpy if you prefer). Cover to keep warm.
Remove onions in cider/beer/wine from oven and mix in a little gravy browning until nicely thickened. You could use a roux at this point to thicken, but I like a bit of extra flavour and colour here. Extra sugar might be needed, depending on taste.
Serve mash and gravy with grilled (broiled, I think, in American) sausages and now-crispy potato skins.
It's not a very traditional version of bangers and mash, but I like it.
I love making these meal (Irish descent myself). My wife absolutely hates when I call it Bangers and Mash, so I repeat it as often as possible. 
I love making these meal (Irish descent myself). My wife absolutely hates when I call it Bangers and Mash, so I repeat it as often as possible.
How would she get on with Toad in the Hole I wonder?
Gareth
