Classic. That’s the first word that comes to my mind when I think of this dish. This stomach filling combination has been a British staple for generations and is at the heart of what I consider to be amazing pub food.
The term “bangers” came about when food was being rationed to British soldiers in WWII. To stretch their resources, sausages were filled with a higher water content that when fried caused a minor explosion and a banging sound.
While we may think of this as a “classic” recipe, many high end establishments and gastropubs have taken up the cause and are adding modern twists to the presentation and the ingredients. To me this is one that is better off left alone.
2lbs of pork or beef sausage (approximately 8 pieces)
2lbs of potatoes
1 large onion
6 cups of beef broth
1-2 cups red wine
1/4 cup butter
Salt and Pepper
Boil potatoes until soft. Once drained, add to a large mixing bowl with the butter, mustard seed plus salt and pepper. Mash to your preferred consistency.
Cook the sausages in a skillet until fully brown on all sides. You can move the skilled to a 200 degree oven to keep sausage warm until remainder of dish is complete.
Add a tablespoon of butter to skillet and add chopped onion. Cook until they have a nice brownish color (that’s some good flavor right there). Add broth and wine then reduce until consistency is to your liking. Some people want a thicker gravy so you can add cornstarch if desired (2tbsp cornstarch mixed with 1/4 c water).
Add a healthy portion of potatoes to your plate and put the sausages on top of their fluffy little resting place. Cover in the onion gravy and enjoy.