It’s winter, I’m feeling poor, so to my mind it’s bangers and mash season. There aren’t many things more British than the humble sossidge served beside a heaping pile of creamy buttery mash. Throw in some onion gravy and you have yourself the plate of kings. In Brighton there’s a great pub that just serves bangers and mash and (as testament to our Great British dedication to this noble dish) a roaring trade it does too. Now, you don’t need to do too much to sausage and mash before you’re in danger of fancifying something that ought to be left well alone. However, I hope my ultimate bangers and mash stays the right side of ruined – it certainly always goes down well in my household. How do you do yours?
Becci’s Ultimate Bangers and Mash
- 6 of your favourite sossidges
- 2 red onions
- a couple of bay leaves
- 2/3 cloves of garlic, slightly crushed with skins kept on
- extra virgin olive oil
- balsamic vinegar
- 1 pint chicken stock
- 500g potatoes (I usually use King Edward or Desiree), peeled and chopped into similar sized chunks
Preheat your oven to 200°C. Finely slice you red onions and scatter them into a roasting tray, along with the bay leaves and the garlic cloves. Drizzle well with olive oil and season with salt and pepper. Toss so all the onions are coated well in olive oil. Lay your sausages on top and give another quick drizzle of olive oil.
Pop your sausages into the oven and roast, turning occasionally, for around 30 minutes. Meanwhile put your potatoes on to boil (my mummy always said you should start your potatoes in well-salted cold water and bring up to the boil). Leave to simmer until tender.
When your sausages look about ready, transfer them to another roasting tray and pop back in the oven. Discard the bay leaves from your onions and squeeze the flesh from the garlic skins before tossing them away too. Put your roasting tray over a medium flame and add a big splash of balsamic vinegar (about 50ml or so). Fry the onions in the balsamic vinegar for a few minutes until the onions look all lovely and caramalised. Then add a tablespoon of flour and stir well until all the lumps are gone.
Add the chicken stock and simmer gently until the onion gravy has thickened beautifully. Remember to keep an eye on your sausages – don’t let them burn. Turn the oven down if needs be.
While your gravy is thickening, make your mashed potato. I drain my potatoes into a colander and let them steam for a few minutes before I push them through a potato ricer. Add a splash of milk and a generous knob of butter (really, be generous – it makes all the difference) before popping back on a low heat and stirring vigorously with a balloon whisk until my mash is creamy and smooth. Season well with salt and pepper. Perfect mash every time.
Serve the mash in a big pile with the sausages and lashing and lashings of your lovely balsamic onion gravy. I sometimes have some sautéed curly kale on the side or some other wintery veg, but to be honest, it’s pretty darn perfect just as it is.