BANGERS AND MASH

Whenever i find myself abroad, and tired of the local fare or maybe a little homesick, you can be sure that the taste from home i crave is good old Bangers and mash with onion gravy! Hits the spot time after time, although not sure if some of the versions i have tasted around the world were actually that good, they tasted like heaven when sampled, a real taste of home to subdue the subconscious - whilst sufficient fodder to keep the homesickness at bay. At home this is a dish that i only eat rarely, with the expanding waste line to think about, and the old arteries that are narrowing of there own accord, i am pretty sure they don't need much help! Health issues aside good Bangers and mash, done right, can not be a healthy dish - nor should it be in my eyes. There are many versions some good, some bad, but the bangers for starters have to have a higher enough fat content to remain moist and succulent while a good mash just cries out for a good dose of the coronary inducing butter. I am partial to a nice olive oil mash, while healthier and still tasty, the depth of flavour is not apparent or the creaminess, that unfortunately butter provides. So for a dish that is only eaten a couple of times a year, surely it will not hurt to go the whole hog, but throw caution to the wind as this version is damn good, and temptation to over indulge could be fatal in the long term!

THE RECIPE;

ONION GRAVY;

500G red onion
500ml beef stock
25 g unsalted butter
20g beef dripping
1 tsp Dijon mustard
2ml red wine vinegar
sea salt and ground black pepper

METHOD;

First slice the onions into rings. Heat a large saute pan over a medium heat and melt the dripping, once hot add the onion and saute for 3 minutes, season with salt and pepper, then turn down the heat a little and allow to cook down for 20 minutes, add the butter and Dijon mustard cook for a further 5 minutes. Add the stock and bring to a gentle simmer adjust the seasoning and add vinegar if required. The gravy should now be ready, or simmer for longer for a thicker consistency.
Serves 4-6

MASHED POTATOES;

1.2 kg Maris piper
150 ml of whole milk(warm)
150g unsalted butter
Sea Salt and freshly ground white pepper

METHOD;

Bring a pan of salted water to the boil. Meanwhile, peel the potatoes and cut into even sized chunks. Add to the boiling water. Once cooked through but not falling apart(check with a sharp knife- pierce the potato, if the potato slides off the blade easily they are done). Pass through a potato ricer into a bowl or sauce pan, now give the potatoes a good mashing with a potato masher to ensure that it is lump free. Warm the milk to just below boiling and add to the potato, start to fold in from the outside, once incorporated fold the butter into the potato in four stages until all used. Season to taste. ( If the potato cools to much add to a non stick pan and gently heat ensuring that the potato is kept moving at all times. A spatula is a good choice of utensil for moving the mash).

SAUSAGES;

A pork sausage with a good fat content would be my choice, but beef sausages can be used with good results. My preferred method of cooking sausages for this dish would be fried, in a little oil to give good flavour and colour. It is a naughty dish so NO half fat sausages, and the best bangers
you can afford!

NOTES;
A potato ricer although not essential, is a handy piece of kit. If you can imagine a giant garlic press, then you have a ricer. The potatoes are placed into the chamber then pushed through a series of small holes with the aid of the press attached to the handle, thus resembling rice!
In all honesty a good old potato masher is sufficient for the job if no ricer is to hand!