Bangers and mash is a traditional English pub food that goes great after a night of drinking. It is also a hearty meal and is often eaten as a breakfast meal. The flavor combinations in this simple dish are endless. Any type of sausage and any flavor of mashed potatoes can be combined to form a one-of-a-kind dish. Use higher quality ingredients for the best flavor. Combine with a pint of ale for an authentic meal for two to four people.
Instructions
Bangers and Mash
1. Peel 1 lb. potatoes. This is not a mandatory step, you can leave the skins on for a more textured potato dish. Peeled is the traditional method.
2. Fill a stock pot half full with water and bring it to a boil. Add 2 tbsp. of salt. The salt will flavor the potatoes as they cook. You can also add smashed garlic cloves or chicken stock to the boiling water to further flavor the potatoes.
3. Boil the potatoes until they are easily poked with a knife. Undercooked potatoes don't make good mashed potatoes, so being slightly overcooked would be preferred to undercooked. Drain the water and then return potatoes to the stock pot.
4. Add 4 tbsp. of butter, and salt and pepper to taste, to the potatoes and mash them reach the desired consistency. Mash longer for smooth potatoes and less for lumpy. Other seasonings like garlic or onion powder can be added, if desired.
5. Heat a frying pan to medium-high heat. Melt 1 tbsp. of butter and then fry one or two sausage links for each person. You can use whichever type of sausage you prefer. Popular sausages are made with a pork and veal blend, but chicken or turkey works well.
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