We love trying cuisines from around the world at home and we recently got together for a very British dinner of “Bangers & Mash”. Bangers and mash is a traditional British dish which consists of sausages (bangers) and mashed potatoes (mash). The sausages are called “bangers” because after the First World war they consisted more of water than anything else (with some cereal with scraps of meat), so when they were added to the pan, there were often mini explosions, as the water heated up and exploded.
The kiddos were excited about this meal and to make it a bit of a healthier meal we bought high quality organic chicken sausages and added a side of steamed peas and carrots. It is always to easy to sell a dish with a “fun name” to kids. We are also making an effort to talk more about the countries behind the food we cook and eat.
To make our bangers and mash a wee bit fancier we served them with Jamie Oliver’s red onion gravy for sausages. Gravy always makes everything better – especially when accompanied by yummy sausages and mashed potatoes. However, if you are pressed for time (and the kids may not like it anyway), skip the gravy.
The rest of the recipe is simple – you just pan fry some store-bought, good quality sausages and make some simple mashed potatoes. We always make extra mashed potatoes since the little ones adore them and we often turn them into potato patties the next day.
Red Onion Gravy for Sausages from Jamie Oliver Magazine
Once you’ve tried this rich onion gravy, serving sausages and mash without it will become unthinkable. But don’t be tempted to rush – the longer you cook the onions, the sweeter and richer your sauce will be.
• 4 onions, very finely sliced
• A small knob of butter
• Olive oil
• 250ml white wine
• 2 sprigs of sage, leaves picked and finely sliced
• 300ml chicken or vegetable stock
- Gently fry the onions in the butter and a splash of olive oil and cook very slowly for about 40 minutes, until they’re sticky and dark golden in color.
- Add the wine and reduce by half, then add the sage and stock. Season to taste. Bring to the boil before generously pouring over bangers and mash.