The first time I tried Bangers & Mash I fell in love with this dish. A sausage meal that’s served over mashed potatoes and an onion gravy. This meal delivers a variety of flavors and textures. The sausage is savory and meaty, the gravy is slightly sweet and velvety, and the mashed potatoes are creamy and buttery. It ticks all of the “comfort food” boxes.
Fillers are used in sausages to improve their water holding capacity as well as their texture. In this English Banger a bread filler known as rusk is used. Rusk is different than your typical bread crumbs, as rusk is baked (not air dried) which gives it a slightly better flavor when used in sausages.
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Smokers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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This is great. My English upbringing has some variants on the above. The sausages can benefit from a little parsley in the recipe.
The gravy, although I hate to say it, Jamie Oliver’s “get ahead Christmas gravy” does give great results comparable to the best English countryside pub meals.
My mash variation is a bit North England/Scotland which retains the potato skins, mashed roughly simply with lots of butter and wholegrain mustard.
Hi Eric. I made this a month ago (the bangers themselves, using leftover mashed potatoes and chicken gravy) and my wife and son really loved it.
I’m making it again today, this time to include your onion gravy and potatoes recipe.
One question – the video and the instructions differ in that in the video, you added all the ingredients (less rusk) to the meat/fat prior to chilling and grinding. But your instructions state to add the seasonings, rusk and water to the fully ground meat and mix in at that point.
I assume both methods work (I don’t recall which I followed last month), but is one method preferred over the other?
Thanks!
You are correct, either way work but I find that adding the spices and rusk to the already ground meat to be easier (IMO).
Hi Eric. It seems the formatting of your website has changed? Previously it was a single column, with video, then ingredients/instructions below, then comments section still further below. Now it appears as a 2-column vertical, with comments on upper right and everything else (basic sanitation, video, ingredients/instructions) all jammed narrowly into the left column.
I’ve looked at the same recipe with 3 different browsers so I assume this is a “real” change and not simply some weird glitch on my end. In any event, I find it difficult to read with all the information jammed in at the left… Just my opinion.
As always, thanks for all of your recipes. I’m making this again tonight.
This issue has been fixed. Hopefully😉