Bangers and Mash

I followed this recipe verbatim. I found that the addition of 1 tablespoon of vinegar changed the nature of this dish. Because of the vinegar, the sauce developed a "sweet and sour" quality I normally associate with certain Asian dishes. Hence, I would cut back on the vinegar, adding only 1/2 to 1 teaspoon to enliven the sauce.

Wegmans has fully cooked bangers, so I used them. Flavor was more like bratwurst than Italian sausage. Was a great cold weather meal!

Amazing recipe! Made exactly as listed with a few notes. First, my sausages took a touch longer to cook. I checked with a meat thermometer to get them close to finished. You put them back in the sauce after so it’s okay if they’re not fully done. The sauce came out great! I didn’t use as much vinegar, just a touch to brighten. Used better than bouillon with homemade veggie stock as the base. Overall, this dish was perfect and will make again! Served with potato purée to celebrate St. Patrick’s!

A tablespoon of salt in the potato cooking water and a teaspoon of salt in the final product. That's a bit much. There's no need for random amounts of salt in the potato cooking water and the mash should be seasoned with both salt and pepper to taste.

Made as directed using Whole Foods fresh bratwurst and chicken broth. The gravy was delicious and the suggested broccoli will be a regular.

As others have noted: Less milk for the potatos. Try adding a hint of ground mace or nutmeg to the mash. I used ghee instead of olive oil and more onion than the recipe called for. Enjoyed.

I followed the recipe exactly with the exception of the use of a neutral oil instead of olive oil. I was able to find "British-style" bangers at our local specialty grocer here in the US. I allowed the browned bangers to cook over low simmer in the finished gravy (covered) for 5-10 minutes while I finished the mash and cooked some peas. This way everything was piping hot when plated. For beef broth I used Better than Bouillon and eliminated the salt. Tasty!

As an alternative to the potatoes, cook some brown rice adding diced sweet onions at the end before removing rice from the burner and covering the pan while making the gravy. Stirring in some butter is good idea. Serve the sausages over the rice topped with the gravy.

Made it with local bangers from Stone Cross Farm. No open red or white wine so subbed hard cider. And drank the rest ;). Delicious!

I love bangers and mash; it's a comfort food. If you don't have beef broth around, chicken will do fine, if you have no broth at all you can get good flavor in the gravy by adding some herbs like thyme and sage and dashes of soy sauce and Lea and Perrin's. I never used wine or beer in the onion gravy, but will try it sometime. This is not a famously healthy meal, but it is a great meal imo. Enjoy!

I'll admit this probably isn't the world's healthiest dinner, but we love it and that counts for something. (It doesn't seem terribly unhealthy.) I make it just like this recipe, but don't add red wine or vinegar. And if I don't have any beef stock around I usually do have chicken stock and that adds flavor too. I sometimes find English banger type sausages to use, but often use a good brat. This dinner comes together quick, which is important (to me), and the ingredients are usually around.

I would take "a view from England's" recommendation to eschew olive oil with about as much seriousness as I take England's contributions to superior culinary culture.

I wouldn’t serve peas. Our tradition was stewed tomatoes, using some of the juices to help make the gravy along with the potato water. Make sure the sausages are well browned for the best gravy.

Where are the juniper berries?