Posts Tagged ‘english pale ale’

This week: Bangers and Mash

It’s the third Friday of the month, Pint Jockeys, which means another tasting event has come and gone. We hope you enjoyed sampling some of our tastiest craft brews yesterday. Tell us, which was your favorite? We know it’s hard to pick just one, so while you’re ruminating over the tough choice at hand, we’ll continue with our Foodie Friday series on great British grub in preparation for the 2012 Olympic Games in London. With the games just one week away, you better believe we’re serving up some of England’s most loved dishes for you!

Last week, we showed you how to make pub favorite fish and chips. Today, we continue the tradition with another English staple – Bangers and Mash. It’s a hearty sausage and mashed potato dish, and we assure you, it’s just as fun to eat as it is to say. With a prep and cook time totaling only an hour and five minutes, you’ll be feasting on this British delight quicker than we can say “on your marks, get set, go!”.

What You’ll Need:

  • 4 links pork sausage
  • 2 pounds potatoes, peeled and cubed
  • 1/4 cup butter
  • 2 tablespoons milk (optional)
  • 1 teaspoon dry mustard powder
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 large onions, chopped
  • 6 cups beef broth
  • 2 cups red wine

What You’ll Do:

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
  3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.

Place a sausage onto a serving plate with about a half cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes and you’ve got yourself a jolly good dinner. Don’t worry if your gravy is a little runny for your liking; it’s supposed to be like that. Though we Texans love a thick cream gravy, it’s time to branch out and try it the British way!

And should you and your friends engage in a friendly game of pre-Olympics trivia during dinner, you’ll surely need to know the origin of the dish’s great name. According to AllRecipes.com user WSF, “bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rush (dried bread) being added to the meat.” And now you know.

Pair with a good English Pale Ale and we fancy you’ve got yourself a meal fit for any Olympic athlete!

Cheers, Pint Jockeys!

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