bangers and mash, a "proper" one


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:

The Recipe.
serves 4

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
Sea Salt
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.

Onion Gravy
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.


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