Merciful heaven! I have said this before on this need quality ingredients to cook a great meal.  Bangers and Mash you ask?  Ohhhh yeahhhh.  This meal was to die for.
Years ago (too many to count) we went to a pub with a group of friends.  Everyone placed their orders - burgers, steak, fish and chips, what did I order?  Bangers and mash.  I love sausage...just about any kind, as long as it is quality meat.  Everyone at the table laughed at me, yes they did. Head held high, I was going to damn well enjoy my Bangers and Mash. The meals arrived, everyone started to dig in.  Honestly?  It was horrible, and I knew then and there the sausage was not great quality sausage.
Having delicious, naturally raised meat is a number one priority for me.  Seriously, I think I might walk miles to have good quality, naturally raised meat.  Luckily, and ever so grateful, I do not have to trek the miles nor suffer from blisters... we have a great place just down the street from where we live - an 18 minute walk.  Bless the heavens...for naturally raised pork! 🙂
3 Tblsp. rendered bacon fat
5 large free range gluten free pork sausages
1 small onion, quartered and sliced
5-6 medium sized crimini mushrooms, roughly chopped
1 cup of chicken stock - beef stock would work well too
1 bay leaf
salt and pepper to taste
Cornstarch and a little extra stock  for a slurry
Heat up a frying pan on medium heat.  Add the rendered bacon fat to the pan, and saute the mushrooms until golden.  Move the mushrooms to the edges of the pan, and add in the sliced onions (if necessary add more rendered bacon fat).
Saute about 20 minutes until the onions are caramelized.  Then season with salt and pepper.
Remove the mushrooms and onions from the pan into a bowl and set aside.  If necessary add in more rendered bacon adds great flavor!
Add the sausages to the pan and brown, these took about 20-25 minutes until nicely golden - do not overcook!  Sorry to be bossy here, but this is a major thing  - never overcook meat of any kind!  Transfer to a plate.
Add the chicken or beef stock to the pan, scraping up any brown bits.  Return the caramelized onions and mushrooms to the pan, including the Bay Leaf, salt and pepper.
Bring to a simmer,for 3-5 minutes and meanwhile, mix up a little cornstarch with some more stock to make a slurry.  Slowly add the cornstarch slurry to the the pan, whisking to incorporate to make a smooth gravy.  Serve the sausages over mashed potatoes, with a generous helping of gravy.  Dive in, mow down, have seconds, you will not regret it....this is comfort food at it's best!

Ina Gawne

6 comments on “BANGERS AND MASH”

  1. This typical bangers & mash dish looks so tasty & must haver smelled wonderfully too! ,...aaaah!:)
    I also have made this nearly the same wxay but added some real Guinesse too!
    I think you must add some gf beer, that must add a lot of more flavour to the onions!

  2. Rick LOVES bangers and mash - and since he is feeling so miserable at the moment, I will buy some gluten-free sausages tomorrow and make this for him.
    Thanks for the great idea.
    PS - I keep forgetting to check the exact price of lamb here... I know 6 small chops cost $20, but I'm not sure of the weight (or how that compares in Canadian $)

    1. Hope your guy is feeling better soon! Here, for 6 small chops, it would probably be about $14.00-$16.00 dollars so a few dollars less for us. I really miss DH won't eat it any more because he says they are too cute! I agree on that note, but my first thought about wee lambs is: YUMMM! 🙂

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November 21, 2011