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
1tablespooncold unsalted butteradd this at the end
In a saucepan melt the butter and add the sliced onions and the sugar. Over a medium heat slowly cook till the onions begin to caramelize.
Once your onions have taken on a beautiful golden color add the wine and bring to a simmer. Simmer for 10 minutes
Next add the rest of the ingredients (except the vinegar, corn starch slurry, and the 1 tbsp of butter). Lower the heat to low and cook covered for 15 minutes to 20 minutes.
After you sauce has cooked for 15-20 minutes add the vinegar and corn starch slurry and stir till your mixture begins to thicken. Once thickened add the 1 tbsp of cold butter and stir till fully dissolved.
The onion gravy recipe is as adaptation from the Daring Gourmet and the Creamy Mashed Potatoes recipe is an adaptation from Alton Brown.
run the potatoes through a potato ricer and combine with the rest of the ingredients.
mix well to combine. You can use a kitchen aid mixer with the paddle attachment or cake beaters to make this step easier.
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