Culinary Travel: Bangers and Mash Recipe

Bangers and mash, also known as sausages and mash, is a traditional dish of the British Isles made of sausages and mashed potatoes, and may consist of one of a variety of flavoured sausages made of pork or beef, or a Cumberland sausage. The dish is sometimes served with onion gravy, fried onions, baked beans, or peas. It is mostly eaten in the United Kingdom, Canada, Australia, and New Zealand. 

This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, with less sophisticated alternatives being available in regular public houses (pubs).

Ingredients

    2 pounds fresh veal or chicken sausages (8 large sausages)
    2 pounds Yukon Gold potatoes, peeled and diced
    Kosher salt
    4 tablespoons (1/2 stick) unsalted butter, diced
    4 ounces creme fraiche
    1/2 cup whole milk
    2 teaspoons Dijon mustard
    2 teaspoons whole-grain or coarse mustard
    1 teaspoon dry mustard
    1 teaspoon freshly ground black pepper
    Fresh parsley, for garnish

Directions

Preheat the oven to 425 degrees Fahrenheit

Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.

Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

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