Thursday, October 9, 2008
Bangers and Mash
I was walking through the commissary the other day and noticed these babies hanging out in the deli case. I've had bangers and mash at many a British-style pub, but never attempted to recreate it on my own. I'm pretty picky about sausages, but this style appeals to me. Usually sausages are so greasy and full of fat I feel like I'm about to hurl about 15 minutes after eating - these, not so much. These are great. Not greasy, with a perfect balance of flavors. You can really taste the toasted breadcrumbs!
I would post a recipe, but there really isn't one. I'd love to gab on about how I made the perfect gravy, but I was feeling incredibly lazy and used premade. I know. Sacrilege. A travesty of gravy proportions. My excuse? If you knew the amount of studying I had to do you'd be usin' the premade crap as well. Thankfully it didn't ruin the meal, the focus was really on the sausages and caramelized onions and mushrooms.
The basic gist of bangers and mash is a high quality British sasauge served over mashed potatoes and topped with caramelized onions and a red wine gravy. I added mushrooms because I'm a rebel like that. Many serve it with peas, but I can't stomach peas unless they're fresh from the garden. The frozen and canned varieties make me want to yarf.
So, if you're yearning for some British comfort food, wait until the day is gloomy and dreary outside, put on your best British flag garb, try out a new accent and stuff yourself with sausages and mash.