Ever popular across different cultural platforms, from Peter Sellers' and Sophia Loren's 1960's "Bangers and Mash" song to the children's classic nursery rhyme about sausages sizzling in a pan, this popular British winter warmer dish has been a household and pub favourite across the UK for generations. Originally an easy, cheap tummy filler for the working class, bangers and mash is an everyday pub-grub classic that can be made with ease, from your very own kitchen.
"Give us a bash and the bangers and mash, mi muther used to make."
Peter Sellers ("Bangers and Mash" song - 1961).
It is widely stated that the word “banger” is used to describe the high-pitched popping sound made when sausages are being fried. According to several different sources, the of the phrase can be traced back to the early part of the Second World War when sausages were rationed and made with water, making them explode if cooked on high heat. Sadly, today’s average sausage will bang only as loud as a crackle or sizzle sound.
1) Take the sausages out of the packet and rinse them under cold water.
2) Pinch each sausage a couple of times with a fork (to allow some fat to drip out during cooking).
3) Place them under the grill on a medium heat.
4) Grill for 10-15 minutes, turning sausages over a couple of times so that they’re fully cooked.
5) Check to see if they’re cooked in the middle by cutting into one sausage. Make sure they are a neatly crispy and golden brown before serving.
Good mash potato is all down to the blending. Getting the right proportions of boiled potato, butter, salt and pepper can make for a delightfully creamy concoction.
1) Heat water to the boil and add a pinch of salt to the water.
2) Add potatoes and simmer until soft, but not super brittle. This should take about 10-15 minutes depending on the strength of your hob.
3) Pinch the potatoes with a fork and turn off heat when they’re tender.
4) Drain water and put potatoes in a bowl.
5) Mash potatoes and mix in a large knob of butter.
6) Mix in a little milk to smooth out the texture and add salt and pepper. Add more milk or butter or not -- this will have to be decided by a taste test.
3 large potatoes (500 g (1 lb 1 oz), peeled and cut into large pieces 6 thick pork sausages (preferably with herbs and spices) 480 ml (1 pint / 2 cups) beef or chicken stock 3 Red onions (chopped) 80 ml (2 fl oz) Balsamic vinegar Olive oil Butter Milk Salt Pepper
Tips and warnings
- Multi-task. It'll save you time. While the water's boiling for the potatoes, chop up the onions and prepare the potatoes, so that when the water's ready, everything else is ready to be cooked.