Bangers and Mash is the colloquial name for the best loved British dish consisting of pan-fried pork sausages and mash potatoes. The sausages are referred to as "bangers" because of the noise they make when they hit the hot oil in the frying pan. Bangers and mash is basic comfort food. Specially when you slather everything with gravy.
- 4 tablespoons cooking oil
- 6 good-sized British Banger pork sausages
- 6 medium sized potatoes
- 2 tablespoons of butter
- half a cup of milk
- pinch of salt
half a cup of beefy brown gravy (for a simple, all-purpose, beefy brown gravy recipe, see my earlier blog-post "Poutine").
- peel and chop the potatoes
- pre-heat frying pan over medium/high heat
- add cooking oil to the pan - the oil will get hot very fast (few seconds)
- add pork sausages to the hot oil
- lower heat and keep turning the sausages for about 10 to 15 minutes
- while you are cooking the sausages, add potatoes to a pot of boiling water
- boil potatoes until they are cooked enough to mash (10 to 15 minutes)
- remove potatoes from heat, drain and add salt and butter
- using a potato masher, mash the potatoes adding a bit of milk at a time - keep an eye on the thickness of the mixture - stop adding milk when the desired thickness is reached.