Oct 6

Oct 6 Bangers and Mash

Quality sausages, cheesy broccoli mash and a rich beer-based onion mushroom gravy.

Bangers and Mash

Serves 4 - 5

As an American, the name of this traditional British dish has always made me laugh but its ingredients sound delicious. How can you go wrong with good sausages, mashed potatoes and gravy? The term bangers comes from sausages made in the UK that could potentially pop making a “bang” in the pan when cooked.

My take on this traditional dish is not too heavy and perfect for the cooler days of autumn. I take broccoli mash flavored with cheese and top it with quality sausages and a beer-based onion mushroom gravy, Instead of the traditional peas, I serve the sausages and mash with sauteed spinach and caramelized cabbage to round out the meal.

“Recipe Tips:

1. Use a good quality sausage for this dish.

2. Use whatever mushrooms you like, I used a mix of oyster mushrooms and king oyster mushrooms.

3. I served my bangers and mash with garlic sauteed spinach and caramelized cabbage.”

Ingredients

Scallion Butter

56g (4 T) butter

70g (6) scallions, greens and whites sliced thinly

5 garlic cloves, sliced

Broccoli Mash

908g (2 lbs) potato, peeled and cut into 1.5 in chunks

684g (1.5 lbs) broccoli, stems trimmed and cut into 1 in chunks, florets cut into 1.5 in chunks

400ml (2 c) water

1 t kosher salt

Mash Finishing

124ml (0.50 c + 2 T) milk

60g (1 c) Grana Padano or Parmesan, finely grated

1 t ground black pepper

1 t kosher salt

Mushroom Onion Gravy

1 T vegetable oil

1 - 2 sausages per person, pricked a few times on each side

342g (0.75 lb) mushrooms, sliced

0.25 t ground black pepper

21g (1.5 T) butter

454g (1 lb) onion, sliced 1/3 in thick with the grain

4 garlic cloves, minced

1 cheongyang or serrano chili, sliced

1 t ground coriander

1 t gochugaru

0.25 t kosher salt

0.25 t ground white pepper

2 T all purpose flour

2 T soy sauce

355ml (1- 12 oz can) beer

150ml (0.75 c) water

1 T mirin

1 T tsuyu or soy sauce

1 bay leaf

1 t Asian mustard

Recipe Know-how

1. In a small saute pan, melt the butter over medium heat.

Add the scallions and garlic.
Cook stirring occasionally until the scallion and garlic begin to brown lightly, about 3 minutes.
Remove from the heat and reserve until needed.

2. In a large pot, place the water, potatoes, broccoli stems and salt.

Cover and bring to a boil over high heat.
Boil for 5 minutes.
Add the broccoli florets and continue to boil for 10 minutes longer.

Test for doneness. The potatoes, broccoli stems and florets should be very tender.
If not yet cooked, continue to cook until done.

Drain the potatoes and broccoli.
Return to the pot and place over high heat.
Cook, shaking the pan constantly for 2 minutes.

This is an important step as it removes any extra liquid from the vegetables and allows the final mash to be slightly fluffier.

Reduce the heat to medium-low and mash the vegetables well.
Add the reserved butter, milk, cheese, salt and pepper.
Continue to mash and mix until everything is well incorporated and the cheese is melted.
Taste for seasoning and adjust as desired.
Keep warm.

3. In a large, sided saute pan, heat the vegetable oil over medium-high.

Add the sausages and cook for 2 – 3 minutes on each side or until well browned.
Remove from the pan and set aside.

The sausages should not be fully cooked.

Add the mushrooms and pepper.

If necessary, add an additional 1 t of vegetable oil to help saute the mushrooms.

Saute for 3 – 5 minutes or until golden brown.
Remove from the pan.
Add the butter and melt until foamy.
Add the onions, garlic, chili, coriander, gochugaru, salt and pepper.
Saute stirring occasionally for 4 – 5 minutes or until the onions are beginning to wilt.
Add the flour and cook stirring frequently for 1 minute.
Add the soy sauce and cook stirring frequently for 30 seconds.
Add half of the beer stirring constantly until the flour has all been dissolved into the mixture.
Add the remaining liquids, mushrooms and the remaining gravy ingredients.
Bring to a boil and reduce to a simmer.
Cook stirring occasionally partially covered for 10 minutes.
Add the sausages and any accumulated juices.
Cook uncovered, stirring occasionally for a further 10 minutes, turning the sausages halfway through.
Taste for seasoning and adjust as necessary.