These post-Brexit times are troubling. Sooth your soul and creating this fantastic dish with minimal ingredients. It is super satisfying when consumed with a pint on a rainy day wearing a wool sweater.
This recipe for bangers and mash has a couple of tricks up its sleeve. First off, there is MARMITE in it! Talk to any self-respecting Brit and they will eat that stuff by the tubful. I love personally grew up with it spread on buttered toast or with cream cheese on a bagel. The real trick is to use it sparingly at first and graduate up to bigger spoons when you get addicted. The Marmite gives your bangers and mash that fantastic deep flavour that takes hours and hours to normally make.
I must admit that this Marmite trick is in fact put on most jars sold to the general public. I did not invent this idea.
The other is to use high quality “bangers.” Bangers are just mild British sausages. If you can’t find them then use any mild flavoured sausage, it will still be great.
- 4 russet potatoes, peeled and cut into 2 inch chunks
- Kosher salt
- 4 tablespoons butter
- 1 cup milk
- Freshly ground black pepper
- A couple grates of nutmeg
- 3 medium onions, thinly sliced (about 3 cups sliced onions)
- 1 bay leaf
- 2 1/2 tablespoons flour
- 1 tablespoon Marmite (or to taste)
- 2 cups store-bought or homemade low-sodium beef or chicken broth
- 1 cup beer (Ale preferably)
- Shot of vegetable oil
- 8 bangers
- (Optional) Chopped Parsley
- Place potatoes in a saucepan and cover with cold water. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 10 minutes. Drain and place back in saucepan and let steam until dry and fluffy. Add 2 tablespoons of butter and a splash milk, and mash with a potato masher, adding more milk if a looser consistency is desired. Season to taste with salt, pepper and nutmeg. Keep warm.
- Heat remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.
- Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over high heat, stirring often, then lower heat to medium and cook until thickened, about 6 minutes. Remove and discard bay leaf.
- Heat vegetable oil in a large stainless steel skillet over medium high heat until shimmering. Reduce heat to medium-low. Place bangers in the skillet and cook until browned on one side, about 5 minutes; flip bangers and cover. Cook until bangers are fully cooked, about 6 minutes longer. Remove from pan, and add beer and de-glaze pan, being sure to scrape browned bits off bottom and reduce by half.
- Combine beer and onion gravy. Add marmite, a good amount of black pepper, and keep warm. Taste for seasoning.
- Pile mash on large serving dish, nestle bangers in the mash, top with onion gravy. Sprinkle parsley on top.
Serve with a nice hearty ale (like the one you cooked with) and extra gravy and strong mustard.