Cast Iron

Bangers And Mash.....Sort of

by:
July 27, 2012
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

  • Serves 4
Ingredients
  • Bangers
  • 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
  • Gravy
  • 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
  • Mash
  • 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
In This Recipe
Directions
  1. Bangers
  2. 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.
  3. 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.
  4. 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.
  1. Mash
  2. 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.
  3. NOTE: You can make the mashed potatoes however you like them, this is how I make them.
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I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.