Bakewell Bakery - Great British Food
Recipe
 
Our English Bangers is a time honored family recipe.  We use only the best pork from Slagel Family Farm.  You can find them at the Homewood and Frankfort Farmers Market.
 
Bangers and mash, also known as sausages and mash, is a traditional British Isles dish made of mashed potatoes and sausages.   Although it is sometimes stated that the term "bangers" has its origins in World War II, the term was actually in use at least as far back as 1919. The term "bangers" is attributed (in common usage in the UK) to the fact that sausages, particularly the kind made during World War II under rationing, were made with water so they were more likely to explode under high heat if not cooked carefully; modern sausages do not have this attribute.
 
Bangers and Mash                 


Yeilds - 4 Servings 
Level  - Easy
  • 2 pounds potatoes
  • 5 links (1 pack) Bakewell English Banger Sausage
  • 1 tablespoon oil
  • 1 large onion
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 4 tablespoons cream
  • 2 ounces butter
  • 2 tablespoons crème fraiche
  • Salt and pepper
 
 
 
Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, heat oven to 375F.  Slice onions.  Place onions  sausage and 1 tablespoon of oil in a roasting pan. Cook until sausage is golden brown and internal temperature holds 160F.  To make gravy add to sausage 2 tablespoons flour, add the chicken stock cooking for about 15minutes in oven.
 
Drain the potatoes and mash.   Add the cream, butter, crème fraiche. Season with salt and pepper.