Bangers=A white sausage composed of pork rear with breadcrumbs, water and spices
If you are going to making this, beware! Bangers are not that easy to find. At least it took me three grocery stores until I found these babies. If you want to save time just head to Whole Foods. I am not going to lie, I enjoy Italian sausage a lot more than bangers but then it wouldn’t be bangers and mash, would it? I, like probably many of you, already have a favorite recipe for mashed potatoes and so I focused mainly on the bangers.
Note: I posted little photos for there is nothing pretty in cooking bangers and gravy. Brown, brown, more brown…
Ingredients:6 Bangers, 12 oz Guinness, 1/2 onion (in my search for bangers, I completely forgot to buy an onion), 1 1/2 tablespoons butter, 1 1/2 tablespoons flour, 1 1/2 tablespoons dark brown sugar, salt and pepper to season, oil for frying
Begin by cooking the bangers, in a small amount of oil, on a skillet on medium-high heat. In an ideal world, where I didn’t forget an onion, I would have added a diced onion to this skillet as well.
Bangers are named that for a reason; they are supposed to explode when cooked on high heat. While you don’t want them to explode, make sure that they are FULLY browned on all sides.
Next add beer to the skillet. Meanwhile combine the flour with the butter. This prevents little clumps of flour forming under hot temperatures. When the beer comes to a boil and reduces by about half, remove the bangers (leaving the grease to be and you’re arteries to clog in the long run) and add the flour/butter mixture and the brown sugar.
Whisk together making sure that no clumps are left to float around. Let the gravy come a boil and thicken. Add a nice pile of mashed potatoes to the plate, top with bangers and drown in gravy. Follow with a bottle of Guinness and The Full Monty.