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.
This must be quite a long time I have not eaten sausages. Looking at your picture, I feel I want it now. I love the angus beef sausages. They are really good.
I have never tried angus beef sausages, would give it a go one day! Thanks for letting me know 😉
Since I don't eat pork, I usually go for beef/chicken/bison sausages.
I wish I could see your contribution to Flavours Magazine
I haven't tried bison sausages before.
When the magazine is out, I will post a softcopy! 🙂
Your picture looks fabulous. I wanna ask which kind/brand of sausage that you bought? I am living in England and find the sausage from Sainsbury’s or Tesco taste really bad.
Thanks for dropping by!
I bought the sausages from Marks & Spencers. There is one butcher at Borough Market which is pretty good actually. Which one did you try from Tesco?
You can never go wrong with bangers and mash, such a comforting dish anytime of the year.
This looks fantastic!
The Peach Kitchen
peach and things
we love bangers and mash… I’ll be in Sungai Petani next week… and will look out for the mag… if the July issue is out by then..:)
Balik kampong next week? I hope by then the mag will be out!
Although sausage is not my frequent type of food, but quality ones are additive. I also love it to go with onion gravy.
I love the gravy… with roast chicken is good too.
Hope to get a chance to read your contributions in the magazine. 😀
I have been to London. Been to pub (just once or twice). But…never knew about sausage and mash…..am I worse? lol…how ignorant of me
If you are ignorant, then, I am worse really!! I live here and only knew it a few years ago! opsss..
Picture perfect! Who needs to go to a pub, when you can create the dish so beautifully at home 😉 Congrats on writing for Flavours Magazine, would love to see it ^^
Making this dish is no hassle at all!
Thanks!! I hope you will be able to get a copy!! 🙂
simple but delicious! that’s a nice fork you have there. mmm onion gravy.. :P*
Thanks for dropping by!
There is something so comforting about sausage and mash….and of course onion gravy only makes it better!!
I totally agree.. I love gravy.. hehe
Ooooh wow, Lee Mei … I don't know which is better, the dish or the photography. Let's just say you're a good cook AND photographer. 🙂
THANK YOU! 😉
Lee Mei, what a co-incidence! We just had sausage for dinner but in a different way. But your version is my hubby's favourite choice. He also shared the same view with you for the onion gravy. Congrats on your contribution to Flavour Magazine! Can't wait to see the copy. 😉
Ahh, what a coincidence!! Hehe..
I love onion gravy with mash and sausages, really yummy..
Thanks! I hope I will get a softcopy of the contributed recipes soon, stay tuned! 😉
I can just imagine it with a pint of chilled beer! Beautiful photography!
You might be the only person I know who can make sausages + mash look so appetizing. I love eating sausages + mash but they never photograph as amazing as this!
Thanks for your compliment.. 🙂 I really love this comfort food once in a while..
Thanks for dropping by! A chilled beer and eating alfresco will be best!
I like this kind of sausage!! what a great comb with mash!!
Me too! 🙂
I tend to order this whenever I’m at pubs, feels healthier than fish n chips =P
hah, I know what you mean.. 😛
Your gorgeous photo makes me crave for sausages that I haven’t eaten for a long time.
Now it's time to make one to stop your craving. 🙂
Simply love mash and bangers. This look truly scrumptious and the photos are great.
Sausage with mashed potatoes is indeed a lovely comfort food. I saw you on Flavors like 2 mths ago. Guess I’ll be seeing you more as I intend to subscribe it. I enjoy reading the magazine. Congrats and well done!
Yeah, you mentioned about it on the Inamo article. The upcoming issues will have more of me.. let me know what you think! Thanks! 🙂
I love it from time to time too 😉
I love it too!