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Author Notes: Pub food is rich, fatty and comforting. Quite honestly I have never had or made this dish before. When I looked it up online it was practically the definition of pub food. Bangers and Mash is sausage, usually Cumberland Sausage, in an onion gravy eaten over mashed potatoes. I added some of my own touches to this dish using loose Italian sweet sausage meat and added some ground aromatics, herbs and vegetables. The gravy is made from the leftover oil from the sausage in which I caramelized some shallot (you can use onion if you like), thickened with flour and in a nod to the Brits a splash of worcestershire sauce. - sdebrango
- 1 pound loose Italian sausage meat (I used sweet sausage)
- 1 stalk celerty cut into pieces
- 1 small carrot cut into pieces
- 1 lobe of a shallot quartered
- small handful flat leaf parsley
- 3 shallot or 1 large onion peeled and sliced into thin half moon shaped slices
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth or water
- 1 tablespoon worcestershire sauce
- salt and pepper to taste
- Grind in food processor the celery, shallot, carrot and parsley. Put the sausage in mixing bowl and add the ground vegetables, mix with your hands or a spoon to combine. Shape into patties or whatever shape you want to make them, cover with plastic wrap and refrigerate for approximately 30 minutes before cooking.
- Add some olive oil to fry pan and heat (I used cast iron) until its nice and hot. Add the patties, let brown, flip and brown the other side. Keep the oil from the sausage you will use it to fry the onions.
- Add the butter to the reserved oil from the sausage, now add the onions and saute on medium-medium high until they are caramelized, stirring frequently. Add the flour and stir to combine with the onions, let it cook for a minute or so, you want to cook the flour. Add 1 cup of the broth or water and stir, it will thicken, add more broth or water until it reaches the desired thickness, now add the worcestershire sauce. Place sausage patties in the gravy and let cook on med/low for 15 minutes.
- 3 large potatoes (russet or yukon gold, peeled and sliced
- 3 tablespoons butter softened
- 1/3 cup sour cream, mascarpone, creme fraiche, cream cheese whatever you like in your mash
- salt and pepper to taste
- Wash, peel and slice the potatoes and place in large saucepan covered in cold water, add some salt and boil until potatoes are tender and cooked through. While potatoes are hot put through ricer or food mill. Add the sour cream and butter. Mix together, season with salt and pepper.
- NOTE: You can make the mashed potatoes however you like them, this is how I make them.
- This recipe was entered in the contest for Your Best Pub Food
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