Review
Comments 2

Bangers and Mash

Bangers and Mash = Sausages and Mashed potatoes. It’s called Bangers because if you don’t poke a hole in the sausages when cooking them, they tend to burst with a “bang”. This is a cheap and economical meal, but there is no compromise on the taste. It’s a British favorite and generally there serve whole sausages in gravy. However, I like to slice and dice mine up, so that the rich gravy can coat each mini piece of yumminess (Don’t know if that’s a real word!). The best part about this dish is that I can have it for breakfast or lunch or dinner. Promise you the kids will love them…and so will you. Easy Breezy.

Bangers and Mash

Cooking time – 15 mins
Serves 4

What you need:
8 Medium Size Sausages (Chicken – I like the flavoured ones)
2 Tbsp Oil
2 Med Onions (sliced)
4 Tbsp of Barbeque Sauce
2 Tbsp of Water
Salt and Black Pepper
For the Mash:
800 gm Potatoes
6 Tbsp Milk
1 Tbsp Cream
50 gm Butter
Salt and Black Pepper

What to Do:
Boil water in a saucepan and toss in the sausages for about 5 mins. Drain the water and dice them up. Keep aside.

In the meantime, boil the potatoes in lightly salted water until soft. Drain and keep warm until ready to mash.

Heat Oil in a pan and toss in the slices onions till they turn pink. Then the sausages go in and we need to sauté for 5 mins, till they start turning brown. Now mix the Barbeque sauce with the water, to get a gravy like consistency and pour over the sausages. Stir fry for 2-3 mins till the gravy coats each piece. That’s done.

Now mash the potatoes using a masher/ fork. Toss in the butter. The heat from the potatoes will melt it. Stir in the milk (adjust the quantity to how sticky you like the mash to be). Finally season with salt and pepper and mix in the cream.

Serve the Bangers and Mash with a nice Green Salad and you’re set.

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This entry was posted in: Review

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Hi! I'm on a quest for lust-worthy food. I love eating out as much as I love whipping up some mean treats in my kitchen. I've got wanderlust tattooed on my wrist.

2 Comments

  1. Thank you 🙂 wow, I would never bother making BBQ sauce myself (yes, i have the lazy gene). Also I absolutely adore ppl who actually cook something using one of my recipes … so top marks to you! 😀

    Like

  2. Anonymous says

    Hello!

    Absloutely love love your blog.

    One very hungry evening was going throug the pages and chanced upon this and served it up for dinner. Since i didn't have Barbeque Sauce, i went with the original ingrediants of mustard, chicken stock, wine and a tsb of flour(for thickening).

    Great photos and love reading your blog!!

    Like

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