{"id":714,"date":"2022-11-16T16:33:45","date_gmt":"2022-11-16T17:33:45","guid":{"rendered":"http:\/\/brainanti.com\/?p=714"},"modified":"2022-11-21T12:21:32","modified_gmt":"2022-11-21T12:21:32","slug":"classic-bangers-and-mash","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/11\/16\/classic-bangers-and-mash\/","title":{"rendered":"Classic Bangers and Mash"},"content":{"rendered":"

Here I\u2019ll show you the most delicious way to make the British delicacy that is Bangers and Mash!<\/span><\/strong><\/span><\/p>\n

Just to clear out the cobwebs, for those wondering what on earth Bangers and Mash are, they\u2019re simply just Sausages and Mashed Potato. It\u2019s thought that we Brits use the term \u2018Bangers\u2019 because sausages often pop and \u2018bang\u2019 when they fry in the pan. Me? I just use the term because it\u2019s what I was brought up on and it\u2019s fun to say \ud83e\udd23. Anywho, follow me\u2026<\/p>\n

\"2<\/p>\n

Bangers<\/strong><\/span><\/h2>\n

The sausages are one of the main stars in this edible show, so it\u2019s important to treat them right. For this recipe we\u2019re going to be frying the sausages, mainly because you get a nice char<\/strong>, but also because you can use the leftover fat<\/strong> to create the onion gravy in the same pan (more on this in just a sec).<\/p>\n

Pan Fried Sausages<\/h3>\n

I typically fry them over medium heat<\/strong>. I don\u2019t blast them over high heat, because not only will they not cook through evenly<\/strong>, but you don\u2019t get a chance to truly render down the fat<\/strong>. The skin also gets nice and crispy<\/strong> this way too!<\/p>\n

What kind of Sausages to use?<\/em><\/h3>\n

First of all, make sure they\u2019re pork<\/strong>. I don\u2019t think I\u2019ve ever been served sausages that weren\u2019t pork whilst in the UK. Plus pork works best with the flavour profile of this dish. Secondly, make sure they\u2019re good quality<\/strong> and preferably plain<\/strong> (i.e. not loaded with herbs or different flavour combos). My favourite sausages to use are Cumberland sausages<\/strong>.<\/p>\n

Process shots: add sausages to pan with oil (photo 1), fry then remove (photo 2), melt butter and add sliced onion (photo 3), fry until soft\/golden (photo 4).<\/em><\/span><\/p>\n

\"4<\/p>\n

Onion Gravy<\/strong><\/span><\/h2>\n

In my books, it\u2019s illegal to eat bangers and mash without gravy. So after we\u2019ve fried the onions we\u2019re going to stir in flour<\/strong> then whisk in beef stock<\/strong> to form a gravy.<\/p>\n

Gravy Flavour Enhancers<\/h3>\n

The gravy will be great with just some good quality beef stock, because you\u2019ve got the onions and leftover sausage fat, but I recommend adding in the following to take things to the next level:<\/p>\n