The Brits will tell you, "if it's not proper, it's not good for you." I cannot agree more, so today I'm going to show you how to make bangers and mash, the 'proper' style.(Yeah! now that's what I'm talkin about')
Rule #1, everything must be fresh. Fresh sausages. No instant mash potatoes. Proper gravy. Fresh butter. Fresh herbs. Sea salt. Freshly cracked black pepper.
Rule #2, serve piping hot. I served my potatoes straight from the pan, sausages nice and hot, in tribute to "proper-ness."
Rule #3, make sauces and gravy from scratch. Use fresh herbs for better aroma.
In the honor of the thirty-third degree of Proper-ness, I present to you:
12 medium Spicy Fennel Sausages or Cumberland Sausages
2 tbsp Canola Oil
6 medium Red Onions, sliced
4 sprigs of Fresh Thyme, leaves picked
2 cloves of Garlic, sliced
4 medium Russet Potatoes
Freshly Cracked Black Pepper
Freshly Cracked White Pepper
1 stick of Butter, halved into 2 separate portions
1 cup of Milk
1 cup Chicken/Veal Stock
3 tbsp Balsamic Vinegar
1/2 cup of Roux (optional)
1. Start off by baking the potatoes, whole in a 200 degree celcius preheated oven. 45mins to an hour. Set to cool when fork tender. Peel skin with a paring knife.
2. Mash potatoes with a fork or a ricer. Transfer to a saucepan, add milk and put it on low-medium heat. Stir continuously until most of the liquid have evaporated. Add in 1 portion of butter, salt and pepper. Stir until you get a creamy texture.
3. Serve hot.
1. Get a pan on medium high heat. Drizzle canola oil. Sear sausages at about 5 mins a side. Set aside to rest for a further 2 mins before serving.
1. Saute onions and garlic on low heat until it's nice and soft, about 20 mins. Add in thyme and saute for another min. Add in chicken/veal stock, balsamic vinegar and let it simmer for 5 mins. Add in roux if you desire. Season to taste with sea salt and white pepper.