Sausage & Mash
The weather in London has been pretty pleasant recently. When it is warm and sunny like this, a lot of Brits like to have a pint or 2 after work, enjoying their time at the pub. Pub isn’t just a place to drink but a place where you can find some food too. Most often, classic pub food like sausage & mash (also known as bangers & mash) is a common dish one on the menu.
As common as it may sound to the Brits, it wasn’t to me. After so many years of stay in London, I think, I only tried sausage and mash 2-3 years ago! Don’t get me wrong, it may sound weird, but, there’s nothing wrong with sausage & mash. I think it was me that I didn’t frequent pub often. Hence, I only learnt this later during my years in London. Well, it could also be the fact that there are too many other choices of food in London. First thing that comes to my mind would probably be Asian or French food.
Sausage and mash is a real comfort dish, probably one of the most popular British dishes after fish and chips. I love the texture of mash potatoes and it has always been one of my favourite ways to eat potatoes. I think, in this dish, it would have been a bit boring without onion gravy. I think the gravy binds everything together into a harmonious texture and taste. Use of good quality sausages is very important. I bought the best quality pork sausages I could find when I prepared this yummy dish. You don’t have to go to the pub to have this, you can make your own pub food at home, how about that! 😉
By the way, I have recently become a contributor to Flavours Magazine, Malaysia’s premier food magazine that is distributed in Malaysia and Singapore. You will see some of my recipes I have contributed to the magazine in the next issue July/August 2010, which I believe will be out soon. Do get yourself a copy! 😉
For the Sausage & Mash:
8 pork sausages
500g potatoes, peeled and cut into chunks
2 onions, thinly sliced
150ml beef stock
1 tbsp butter
3 tbsp milk
1 tbsp worcestershire sauce
1 tbsp flour
1. In a pan, cook the sausages for about 15 minutes until brown all over.
2. While the sausages are being cooked, in a large saucepan, bring water to a boil and cook potatoes for about 15 minutes or until tender. Drain, set aside and keep warm.
3. In another pan, cook the onions until translucent and caramelised. Stir in flour. Add in beef stock and let it simmer until the gravy get thicken. Keep warm.
4. Mash potatoes with a knob of butter and milk.
5. Divide the mash between 4 plates and top with the sausages. Spoon over the onion gravy.