Bangers and Mash with Onion Gravy (English)

Bangers is slang for sausages and can refer to any number of sausage varieties. The term surfaced during WWI and became even more widespread during WWII when meat rations were low and sausages had to be made with other inexpensive fillers like rusk or breadcrumbs and a large ratio of water that would result in the sausages bursting with a "bang" when fried. The term “bangers” stuck and has continued to be used since, specifically in conjunction with the dish known as "bangers and mash." While the term "bangers" can refer to a variety of different sausages, in the homemade sausage-making world the term "bangers' has come to be associated with a particular blend of seasonings and key ingredients, including ground mace and breadcrumbs, giving them a unique flavour and texture. That said, any number of sausage varieties can be and are served with bangers and mash including one known as Cumberland sausage. Also known as sausages and mash, it's a quintessential British dish that's served throughout Great Britain, traditionally in pubs. Succulent sausages nestled on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain's #1 most popular comfort food.

8 pork sausages
2 lbs Yukon Gold or other medium-starch potato, peeled and cut into large 2" uniform chunks or boiled whole in skins and peeled while hot
½ tsp. sea salt
4 Tbsp. unsalted butter
¾-1 cup whole milk, hot
English Onion Gravy

Make the onion gravy in advance.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Make the Mash:
Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them.

Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they're hot. If using a hand masher mash the potatoes while they're hot. (Avoid using an electric mixer or food processor, they'll become gluey) Mash the potatoes until fluffy and you've reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey. Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.

Prepare the Sausages:
While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.) For sausage-making enthusiasts we highly recommend our Homemade British Bangers recipe.

Assembly:
Place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with the onion gravy.

Serve with peas as a traditional side.

Makes 4 servings.