Saturday, April 08, 2006

Bangers 'n' Mash

Bangers and Mash
Bangers (English colloquial for sausages) and mash is truly English "pub-grub" at its simplest. And yet, bangers 'n' mash were once served as a delicacy during the coronation of King James II in the 17th century. Now that is what I call true democracy at work, food created for royalty ending up as a popular dish of the plebeian masses.

Grill a couple of your favourite pork, beef or lamb sausages, and serve them on top of a mound of silky smooth fluffy mashed potatoes and a satisfying meal is guaranteed in half an hour. Instead of the usual pork sausages, I used minced lamb with rosemary sausages. Excellent meaty flavors against the foil of the mashed potatoes. The 'mash' in this case is mashed russet burbank potatoes with some butter, low-fat cottage cheese, milk and of course, salt and black pepper. Reducing the level of butter normally added to mashed potatoes, I added low-fat cottage cheese instead (read this from a Martha Stewart recipe for lighter mash), and I must say that it did its trick to create this wonderfully light silky smooth mash.

Dining on this dish, I'm reminded fondly of my first visit to England more than 10 years ago. Hubby and I were doing a self-drive out of London around Surrey and Oxfordshire and being on a budget, pub-grub was all we could afford then, bangers 'n' mash, steak and kidney pies, fish 'n' chips, roast beef with baked potatoes, all washed down with british ale or stout. Dining off potatoes (mashed, boiled, steamed, baked or fried) at lunch and dinner for a substantial portion of our trip, it soon dawned on us that we were true 'chinamen' at heart, and potatoes no matter how tasty could never satisfy that singular yearning for rice and vegetables.

10 Comments:

Anonymous Marc said...

Simple and nice.It looks delicious and good on its own.

The Brits like to drown theirs in brown gravy, which masks the flavours of the dish.

4/09/2006 06:51:00 AM  
Blogger fooDcrazEE said...

definitely a seller.....drooling over the lamb rosemary sausages.........

4/09/2006 08:28:00 PM  
Blogger eatzycath said...

thanks marc! Yup, I think traditional bangers 'n' mash are served with a brown gravy (sometimes with caramelized onions, which is a nice touch). But I agree with you, where the mash is already well-flavored, you don't really need the gravy and especially, where the the sausage is excellent in quality!

4/09/2006 08:41:00 PM  
Anonymous gwenda said...

wow they look deeeelicious!

4/10/2006 08:21:00 AM  
Blogger Audrey Cooks said...

rosemary lamb sausages! hmmm yummy tummy indeed...I tried these once and u just reminded me how excellent they were and the mash, I can just imagine the combination. Perfect!

4/10/2006 10:06:00 PM  
Blogger slurp! said...

utterly delicious. yeah ... you don't need gravy for a good mash
terribly missed the bangers @ downunder.

4/11/2006 12:09:00 AM  
Blogger eatzycath said...

thanks gwenda :)

hi audrey, this was my first time with lamb sausages but it won't be my last for sure!

hi slurp - so true, unless of course the gravy is heavenly but that's a different story altogether!

4/11/2006 09:56:00 PM  
Anonymous pfong said...

cath, first bakwa sandwiches now bangers and mash.You are my culinary dreams come true :-)

4/12/2006 03:02:00 PM  
Blogger eatzycath said...

lolz, pfong, it's quite easy to make those culinary dreams come true.. just follow the recipe instructions-leh!

4/13/2006 12:35:00 AM  
Blogger boo_licious said...

I'm guilty of drowning my food with gravy as I love it! Bangers and mash is our fav esp with an onion sauce we have from Jamie Olivers. Rice cravings - my dad is exactly like that. He will have to eat it once a day or else.....

4/14/2006 10:11:00 AM  

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