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Bangers and mash bangers and mash
- Thread starter CHAPPERS
- Start date
Insel affe
HellBilly
Toooooo much gravy there unless you have half a ton of thick white bread with it
JJ McClure
Go Jags
Mmmm I had sausage and mash lastnight. I freekin love them bangers I do.
To quote Michel Roux Jnr... "It's not exactly fine dining!"
turienzo's lovechild
New member
- Oct 25, 2003
- 23,964
ifucking love bangerz&mash i DO
Slightly pedantic but I'd say there wasn't enough MASH and one sausage missing.
Probably nicked by my kids..why did I have them? Bastards..
I think Cumberlands are best, me.
About 10 years ago in the open market in Brighton, there was a butchers who did the best sausages EVER. I used to go all the way into Brighton just to get them.
But it was a brother and sister who ran the stall, and about 4 years ago they had a bust-up and the stall shut down. Disaster.
About 10 years ago in the open market in Brighton, there was a butchers who did the best sausages EVER. I used to go all the way into Brighton just to get them.
But it was a brother and sister who ran the stall, and about 4 years ago they had a bust-up and the stall shut down. Disaster.
The Large One
Who's Next?
Weird city.
We had said bangers & mash last night. My take on it.
Boil the spuds in salted water.
Meanwhile, put the sossies in a pan with a smidge of oil, and a half cup of red wine. Slice a red onion and toss in. Put the lid over.
Make the Yorkshire puds (inspired by XIV Eye's excellent Yorkies on Sunday) by mixing some flour, a couple of eggs, a bottle of Harvey's India Pale Ale, salt, pepper and a pinch of ground coriander. Mix to a batter. Heat the oven to Chernobyl proportions and heat the Yorkshire trays. After 10 minutes, pour the batter into said piping hot trays. Cook for 15-20 mins.
Meanwhile, the sossies will be spitting out their own juices, along with the onion and wine.
Meanwhile, drain the now boiled spuds, add milk and mustard (preferably English AND wholegrain), and mash to buggery. Keep warm.
Meanwhile, take out the cooked sossies and onions. Plonk them, column-like into the mash. Keep the juices from the bottom of the sossies pan, and add a spot of flour, some Marmite (certainly optional) and the water from the spuds to make your gravy.
Put the whole lot on one big serving dish, and scoff. Enjoy.
We had said bangers & mash last night. My take on it.
Boil the spuds in salted water.
Meanwhile, put the sossies in a pan with a smidge of oil, and a half cup of red wine. Slice a red onion and toss in. Put the lid over.
Make the Yorkshire puds (inspired by XIV Eye's excellent Yorkies on Sunday) by mixing some flour, a couple of eggs, a bottle of Harvey's India Pale Ale, salt, pepper and a pinch of ground coriander. Mix to a batter. Heat the oven to Chernobyl proportions and heat the Yorkshire trays. After 10 minutes, pour the batter into said piping hot trays. Cook for 15-20 mins.
Meanwhile, the sossies will be spitting out their own juices, along with the onion and wine.
Meanwhile, drain the now boiled spuds, add milk and mustard (preferably English AND wholegrain), and mash to buggery. Keep warm.
Meanwhile, take out the cooked sossies and onions. Plonk them, column-like into the mash. Keep the juices from the bottom of the sossies pan, and add a spot of flour, some Marmite (certainly optional) and the water from the spuds to make your gravy.
Put the whole lot on one big serving dish, and scoff. Enjoy.
The Large One
Who's Next?
I think Cumberlands are best, me.
About 10 years ago in the open market in Brighton, there was a butchers who did the best sausages EVER. I used to go all the way into Brighton just to get them.
But it was a brother and sister who ran the stall, and about 4 years ago they had a bust-up and the stall shut down. Disaster.
Then go to the Brighton Sausage Company in Gloucester Road.
BensGrandad
New member
Sounds great but why have yorkies with bangers and mash if you want that do Toad in the Hole.
The Large One
Who's Next?
For one, it's probably because I wouldn't have got the sausage juice/onion juice/red wine burn off concoction for the gravy if I was cooking them in the oven.
Highfields Seagull
Well-known member
Mmmm. I had toad in the hole and mash last night. Very tasty.
Yorkies can be eaten with ANY meal in my book the same can be said for garden peas, fresh or frozen not processed.
You wouldnt have had the same gravy with Toad in the hole cos the sausages are embedded in the batter.
Toad in the hole is lovely though.
D'Angelo Saxon
SW19ULLS
That sounds BLOODY MARVELLOUS. :hungry:
Benny Seagull
Active member
radiohead at their very best
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BensGrandad
New member
Could you not have part cooked them on the top to get your gravy mix and then finished them off in the oven in the batter mix.
Where's the Coleman's ... you can't have bangers and mash without mustard ... that would be like footie without a pie or roast dinner without gravy
Insel affe
HellBilly
Pedantic Freakout be my middle name. sorry
However i do like my sausage dry 
The best with mash is Cumberland & The King of Sausage food is TOAD IN THE HOLE WITH BACON WRAPPED ROUND
Attachments
Speldhurst sausages - herby and just enough spice.
Mash from hollowed out jacket spuds (drier mash and the bonus of skins with bacon and cheese the following day) pushed through a potato ricer. Salt, pepper (lots), butter and a splash of cream.
Onion gravy (using home grown red onions - dead easy - have a go next year).
Colmans mustard on the side.
Couple of bottles of St Peters Best to wash it down.
The BEST.
Mash from hollowed out jacket spuds (drier mash and the bonus of skins with bacon and cheese the following day) pushed through a potato ricer. Salt, pepper (lots), butter and a splash of cream.
Onion gravy (using home grown red onions - dead easy - have a go next year).
Colmans mustard on the side.
Couple of bottles of St Peters Best to wash it down.
The BEST.