Bangers and mash
The other day I saw Irish bangers in the grocery store. Usually, ethnic sausages are found in specialty or butcher shops. I had to buy them.
What to make? Bangers and mash. Bangers and mash is a dish served in Ireland and the British Isles. It is bangers and mashed potatoes. Bangers got their name out of the privations and rationing of WWI. More water was added to sausages. Due to the increase in water, some would pop open while cooking.
Bangers and mash can be served as is, with onion gravy, or with peas. Sometimes fried onions are added.
In its simplest form, it is easy to cook. Make mashed potatoes, brown and cook the sausages, plate and serve.
I decided to go the onion gravy route with smashed potatoes browned on both sides. I discovered different ways to make the onion gravy, from scratch to using packaged products. From what I could determine most would work very well. Even restaurants sometimes cheat and use prepared ingredients for recipes.
Here are the gravy recipes:
Bangers and Mash
This will serve two people.
Two servings of your favorite mashed potatoes.
Six bangers (Found in specialty stores or butcher shops)
1 cup frozen peas blanched
French fried onions for garnish (Optional)
Prepare your favorite recipe for mashed potatoes, enough to serve two.
Make the gravy using one of the above recipes.
Brown the sausages then add about 1/2 cup water. Cover the pan and simmer until cooked.
Place some gravy on the bottom of the plate. Plate the bangers and mash. Top the potatoes with more gravy. Garnish with peas and French fried onions, if using.