I think Bangers (sausages) and Mash has to be the Toddsters favourite meal of all that I cook for him. He loves a good meaty sausage. He love a nice pile of fluffy mash and . . . he adores a nice onion gravy. This meal ticks all the boxes for him and he is a very happy camper when I make it for him!
It goes without saying that you will want a nice and well flavoured meaty sausage for this. After all, it IS the star of the show! Never ever opt for a cheap and nasty sausage. When you go for cheap and nasty, that is what you get. When it comes to sausages . . . you DO get what you pay for.
Cheap sausages are overloaded with fillers and fat . . . gristly bits . . . with almost a pasty texture, which almost makes me want to gag. I want to feel like I am eating somehing meaty . . . not wall paper paste and sawdust stuffed into a tube, and not a nice tube at that.
When you bite into a quality sausage the difference is immediately apparent . . . when that skin snaps beneath your teeth and they sink into beautifully textured and flavourful meat, you have reached sausage heaven. (Today I picked some sage from my garden and roasted it with the sausages. It was gorgeous. I love sage, it is one herb that winters very well in our garden. Sage and Sausage are a marriage made in heaven.)
I am a real fan of Heck Sausages myself or Debbies & Andrews (and no I have not been paid to say that. It's simply the truth). But any of the higher end sausages you see in the shops are sure not to disappoint and a good butcher's sausage that you buy at the Butcher shop itself, cannot be beaten. Our local shop does a lovely sausage with caramelized onions in it. Fabulous.
Which brings me to the second part of this fabulous meal. A great onion gravy! You cannot beat a good onion gravy. This one I am showing you today benefits with a long slow cooking of the onions and the addition of some good balsamic vinegar and a bit of brown sugar. It's sooooo good ladled over the potatoes and sausage.
Of course the final layer of this trinity of good taste is the mash. Use a good floury potato that will break down nicely when you mash it . . . giving you nice and dry fluffy potato . . . ready and willing to soak up that butter and warm milk without becoming soggy. You will end up with light and fluffy . . . the perfect back drop for all that lovely meat and gravy. No wonder this is a favourite of Todds!
*Sage Roasted Bangers with Onion Gravy and Mash*Serves 4
For the Mash:
fine sea salt and ground white pepper to taste
freshly grated nutmeg
For the Gravy:
a knob of butter3 large red onions, peeled and thinly sliced into half moons
fine sea salt and black pepper to taste
Bang the sausages into the oven and turn the burner on under the pot of potatoes and water. Bring to the boil. The sausages should take about 30 minutes to cook through.