A blast from the past: Bangers and Mash

A meal inspired by the good ol’ British days. Whenever we went on walks (and on the canal boat trip in Wales), T would order bangers and mash at local pubs. I was following a vegetarian diet back then, so I didn’t get a chance to taste sausage and mash from Britain. However, according to the hubby, this was just as good!

It’s quite simple to make.

Let’s start with the gravy. I made this gravy a couple of weeks ago for a grilled chicken recipe. I was looking for a gravy recipe that resembled Swiss Chalet’s chicken sauce. I found a posting on a forum that had a recipe for the Swiss Chalet sauce.

3 cups chicken stock (used the bones from grilled chicken to make stock)
1/4 cup ketchup (the original recipe called for tomato juice, I didn’t have any around)
1/8 cup Worcestershire sauce
1 tsp paprika
1-1/2 tsp thyme
1-1/2 tsp ground ginger
1/2 tsp mustard
1/2 tsp oregano
1/2 tsp marjoram, parsley, sage, rosemary, salt, black pepper, onion powder (essentially poultry seasoning)
1 tsp parsley
1 tsp sugar
4 drops Habanero pepper sauce (didn’t have tobasco)
1 bay leaf
1 tsp cornstarch
1/2 tsp lemon juice or vinegar

Mix everything together in a saucepan and let it simmer for 5 to 10 minutes. Add 1/2 tsp lemon juice (I used vinegar because I didn’t have lemons at the time). Mix 1 tsp of cornstarch with a little water, add to mixture until thicken.

I freezed some of the sauce and re-heated it for this. Worked out well.

Next is the mashed potatoes. We have a simple recipe that we follow (but no actual measurements… a pinch of that and a dash of this). Ingredients: potatoes, garlic (minced), butter, milk, salt, pepper, and dill. Sometimes we put some paprika – which adds a different flavour to the potatoes.

Instructions: peel the potatoes and cut them into 1- or 2-inch chunks, put the potatoes in a pot with water to boil, and cook until potatoes are soft (but not too soft that they will fall apart completely); drain the pot and add the rest of the ingredients, and MASH!

We bought these sausages at the local supermarket, called “original bangers”. Pretty tasty. Instructions: brown the sausages on all sides, then add some water to the pan, bring to boil then let it simmer until the water evaporates.

And of course, a salad to go with everything! We made a strawberry spinach salad: strawberries, spinach, red onion, and pecans.

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