After our recent trip to the UK, I was inspired to make my own version of Bangers and Mash or sausage and mashed potatoes with onion gravy - traditional pub grub which I first tried at the Marquess of Anglesey in Covent Garden (also served every morning at the breakfast bar in our hotel in London, the Novotel Paddington). Since I didn't have a sausage maker or casings on hand, I decided to make sausage patties instead. The herbs and spices I've used were culled from a number of recipes I found online. I've also learned that what distinguishes English bangers from other sausages is the use of a filler (e.g., bread crumbs). Gil loves the onion gravy so much that I think he'll never eat sausage or mashed potatoes again without it! A great dish for breakfast, lunch, or dinner.
Sausage:
2 lbs. ground pork (fattier is better - do not use the lean or extra lean variety)
3/4 tsp. ground mace
1/2 tsp. ground nutmeg
1 tsp. ground ginger
1 tsp. ground sage
1 tsp. dried thyme leaves (or 2 tsp. fresh)
1 tsp. dried oregano leaves
2 tsp. onion powder
Sausage:
2 lbs. ground pork (fattier is better - do not use the lean or extra lean variety)
3/4 tsp. ground mace
1/2 tsp. ground nutmeg
1 tsp. ground ginger
1 tsp. ground sage
1 tsp. dried thyme leaves (or 2 tsp. fresh)
1 tsp. dried oregano leaves
2 tsp. onion powder
1/4 tsp. white pepper
2 tsp. black pepper
1 tsp. kosher salt
2 slices white bread, broken up into small pieces (or lightly pulsed in food processor)
1 tbsp. chopped fresh chives for garnish
1. Combine all the ingredients (except for the chives) together in a bowl and, using your hands (wear disposable gloves if you have them), mix together very well.
2. Divide the mixture into two and shape each into a log, then wrap tightly with plastic wrap. Refrigerate until ready to use. If the pork is fresh, it should keep for 3-4 days in the frig. Otherwise, place in a Ziploc bag and freeze.
3. In the meantime, make the mashed potatoes* and onion gravy**
4. To cook: slice the sausage log into 1/2" thick patties. Place in a hot saute pan in a single layer and add a little water. Reduce heat and simmer until the patties are almost cooked through, about 6-8 minutes. Turn the heat up to high and sear each side 1-2 minutes or until browned.
5. Place a scoop of mashed potatoes on a plate and arrange 2-3 sausage patties over. Garnish with some chopped chives and serve with the onion gravy on the side.
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*Mashed Potatoes:
4 Yukon Gold potatoes (1 for each serving), peeled
Heavy cream
4 tbsp. unsalted butter
Salt & pepper
1. Bring to a boil a medium, salted pot of water.
2. Add the potatoes and cook for about 20 minutes or until they are soft when pierced with a fork.
3. Drain the potatoes and return to the pan. Add the butter and heavy cream, according to your preference. Season with salt and pepper. Mash the potatoes with a fork or potato masher until smooth. Cover and set aside.
**Onion Gravy:
1 onion, thinly sliced
3 tbsp. flour
2 cups unsalted beef stock
1 bay leaf
Salt & pepper to taste
1. Heat 2 tbsp. olive oil in a saute pan over medium high heat. Add the sliced onions, season with a little salt and pepper, and cook, stirring occasionally, 8-10 minutes, or until lightly browned.
2. Add the flour and stir well to combine. Cook, stirring constantly, for about 1 minute to cook out the raw taste of the flour.
3. Add the beef stock and bay leaf. Stir well and bring to a boil; reduce heat to a simmer and cook, stirring occasionally, 5-6 minutes or until the gravy has thickened. Taste and season with extra salt and pepper as needed.
2 tsp. black pepper
1 tsp. kosher salt
2 slices white bread, broken up into small pieces (or lightly pulsed in food processor)
1 tbsp. chopped fresh chives for garnish
1. Combine all the ingredients (except for the chives) together in a bowl and, using your hands (wear disposable gloves if you have them), mix together very well.
2. Divide the mixture into two and shape each into a log, then wrap tightly with plastic wrap. Refrigerate until ready to use. If the pork is fresh, it should keep for 3-4 days in the frig. Otherwise, place in a Ziploc bag and freeze.
3. In the meantime, make the mashed potatoes* and onion gravy**
4. To cook: slice the sausage log into 1/2" thick patties. Place in a hot saute pan in a single layer and add a little water. Reduce heat and simmer until the patties are almost cooked through, about 6-8 minutes. Turn the heat up to high and sear each side 1-2 minutes or until browned.
5. Place a scoop of mashed potatoes on a plate and arrange 2-3 sausage patties over. Garnish with some chopped chives and serve with the onion gravy on the side.
Spice blend: mace, nutmeg, ground ginger, ground sage, thyme leaves, oregano leaves,
onion powder, black pepper, kosher salt.
Add the spice blend to the ground pork.
Add the fresh bread crumbs. Use your hands to mix everything together very well.
Divide the pork mixture in half.
Shape each portion into a log and wrap with plastic wrap, twisting the ends to tighten.
Tie the ends of the plastic wrap into a knot and cut off excess.
Refrigerate or freeze until ready to use.
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*Mashed Potatoes:
4 Yukon Gold potatoes (1 for each serving), peeled
Heavy cream
4 tbsp. unsalted butter
Salt & pepper
1. Bring to a boil a medium, salted pot of water.
2. Add the potatoes and cook for about 20 minutes or until they are soft when pierced with a fork.
3. Drain the potatoes and return to the pan. Add the butter and heavy cream, according to your preference. Season with salt and pepper. Mash the potatoes with a fork or potato masher until smooth. Cover and set aside.
**Onion Gravy:
1 onion, thinly sliced
3 tbsp. flour
2 cups unsalted beef stock
1 bay leaf
Salt & pepper to taste
1. Heat 2 tbsp. olive oil in a saute pan over medium high heat. Add the sliced onions, season with a little salt and pepper, and cook, stirring occasionally, 8-10 minutes, or until lightly browned.
2. Add the flour and stir well to combine. Cook, stirring constantly, for about 1 minute to cook out the raw taste of the flour.
3. Add the beef stock and bay leaf. Stir well and bring to a boil; reduce heat to a simmer and cook, stirring occasionally, 5-6 minutes or until the gravy has thickened. Taste and season with extra salt and pepper as needed.
Sliced onion and unsalted beef stock.
Saute the onions over medium high heat; season with salt and pepper.
When the onions are lightly browned, stir in the flour.
Add the beef stock and simmer until thickened.
Season with additional salt and pepper as needed.
Place a dollop of mashed potatoes on the plate and top with sausage patties.
Garnish with chopped chives and serve with the onion gravy on the side.
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