The use of term Bangers comes from around World War One, when meats were it short supply so wet bread was added to fill the sausage casings. When cooked the sausages would pop (bang) from the pressure of the water in the casings expanding as steam. Surly the term Mash comes from the mashing of potatoes, as potatoes were a dietary staple throughout the 1800’s and a lifesaver for Captain Mark Watney. Share this little Pot of Gold with friends and family this Saint Patrick’s Day!
|12 TBM Bangers (2/lbs)
1 Tbs. Canola or Olive Oil
3 oz. Stout Bee
2/lbs Yukon or Russet Potatoes
1/3 cup Milk
2 Tbs. Butter
1 Large Onion, Sliced
Onion Gravy: in a medium pot, heat Butter over medium high heat, then add Onions and cook until tender and brown about 8 minutes. Add flour and cook another 3 minutes. Add Stout and scrape the bottom of the pan to deglaze. Add half the Beef Broth simmer till no longer foamy then to receive your desired gravy consistency you may want to add little or all of the remaining beef broth.
Potatoes: Clean and slice the potatoes into chunks, I like to leave the skins on. In a large pot cover potatoes with water and bring to a boil. Cook until soft about 30 minutes. Drain potatoes add butter and milk to pot and proceed to Mash to your desired consistency.
Sausages: Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid leaving just a crack for some steam to escape.
Cook covered for 10 minutes. Remove lid, Turn sausages. Lower heat to medium and allow sausages to simmer and reducing the liquids for another 10-15 minutes, continually coat sausages with liquid. Sausages should reach 165 degrees.
In the center of plate, place a serving of Mash, then place Bangers on Mash, stir Onion Gravy then drizzle or cover with desired amount of gravy, being sure to include plenty of the onions. (Optional, sprinkle with chopped parsley, just for presentation)
Here’s to a long life, a quick death, a pretty girl and a cold pint, may the luck of the Irish be with you!