Saturday, October 2, 2010

Bangers and Mash

Bangers and mash is typical English pub food. "Bangers" is English slang for sausages. Sausages that may have too much water can explode (go bang) from steam pressure. Mash is, of course, mashed potatoes.

It is not a combination we see often in Colorado. Too bad, because it's good stuff. We like sausage, we like mashed potatoes and gravy, and we like easy. Bangers and Mash has all three. Any variety of sausage can be used. For this recipe I used chicken apple sausages. Beef sausages with beef gravy are also very popular.

Recipe # 38 Bangers and Mash with onion - cider gravy

12-16 0z of chicken apple sausages
1 cup chicken stock (or bouillon cube)
1/2 cup apple cider or apple juice
1 sweet onion
2 Tbls flour
1 package instant mashed potatoes. 4oz/4 servings.

Brown the sausage and remove to a plate. Chop onion into fine pieces and cook in a small bit of oil until soft. Add the flour and stir into the onions. Cook 2-3 minutes and add stock and cider. Stir to mix.

Return the sausages to the pan and cover. Simmer about 30 minutes. Gravy will blend and thicken.

Meanwhile, follow directions on potato package. These small packages are very convenient and fast. Easy is a major factor in this dish. Look for either Betty Crocker or Idahoan brands.

No comments: