"Bring on the Dusk" - Bangers and Mash

Recipe (printable PDF)

The Night Stalker #6

When the barmaid came over, Claudia ordered bangers with mash and a pint of stout. Trisha tried to disgrace them by ordering an Irish stew in an Edinburgh pub, but the barmaid was cheerfully pleasant about being disdainful.
“She’s had me trying everything,” Bill whispered confidentially. “Boiled mutton, neeps and tatties, elver cakes—that are made out of baby eels, by the way, though she didn’t tell me until after.” His shudder explained why he’d ordered a burger and chips with his lager. Michael simply nodded toward Claudia and held up two fingers.
“So, Michael, what’s the gig?” Trisha barely waited until the waitress was out of earshot.
He repeated his nod to Claudia, which caused Trisha’s expression to blank for a moment, and then, instead of looking surprised or defensive, she became much quieter. Okay, Claudia felt a bit better about including the woman.
“Damn,” Trisha whispered half to herself. “This got a whole lot more serious if they put you in charge.”

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Note: The gravy is good, but English gravy is very bland to the American palate. I spiced it up a bit.
Active time: 1+ hour / Cook time: 1+ hour / Total time: 1+ hour / Serves: 4
The Bangers

• 8 sausages: Pork (traditional, more robust), chicken apple (very nice), Bockwurst (lovely), mix & match (a lovely contrast)

The Onion Gravy Ingredients

• 2 Tbsp. butter, unsalted
• 2 Tbsp. vegetable oil
• 2 lg. yellow onions, cut in half then sliced crosswise into crescents
• 2 tsp. sugar
• Addition 1
  • 1/2 c. red wine
  • 2 sprigs fresh thyme, whole (1 tsp. dried)
  • 1 lg. sprig fresh sage, whole (2 tsp. dried)
• Addition 2
  • 2 c. beef broth
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. yellow or brown mustard
  • 1 tsp. salt (yes, really)
  • 1/2 tsp. black pepper
• Addition 3
  • 1-1/2 Tbsp. balsamic vinegar
  • 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
• 2 Tbsp. cold butter, unsalted

The Mashies Ingredients

• 2 lbs. Yukon Gold or other starchy potato, 2” chunks (can peel if you like smooth mashies rather than country potatoes), or use baby potatoes
• 1/2 tsp. salt
• 4 Tbsp. butter, unsalted
• 3/4 – 1 c. hot milk, whole or 2%

The Onion Gravy

1. Melt butter and oil over medium heat in a heavy saucepan.
2. Add onions and sugar. Cook, stirring occasionally, until caramelized to a deep gold, about 20 minutes.
3. Add wine and herbs, “Addition 1.” Boil rapidly for 2 minutes. Then simmer on low until mostly evaporated, about 10 minutes.
4. Preheat the oven for the bangers now, per instructions below.
5. Add broth and rest of “Addition 2.” Simmer on low for 20 minutes.
6. Start the bangers and mash now, per instructions below, while gravy is simmering.
7. Give “Addition 3” a good stir then add, whisk and simmer 1-2 minutes until thickened.
8. Off heat, add butter, stir in to dissolve.

The Mashies

1. Place potatoes and salt in Dutch oven, cover with water and bring to a boil (you can also use a steamer). Simmer / steam until just tender (15-20 minutes).
2. Drain and return to pot. Mash in the pot. (Over-mashing makes them gluey.)
3. Stir in the butter until melted.
4. Gradually mix in hot milk until right consistency.
5. Salt and pepper to taste.

The Bangers

1. Preheat oven to 400°F. (Grilled is also great. For 4, we used a toaster oven.)
2. Place the bangers in a baking dish with a brush of vegetable oil.
3. Roast 10 minutes per side until well browned and interior measures 160°F or higher. (better texture than frying)
4. To serve: generous pile of mashies, 2 bangers, topped with onion gravy. Heathens can add a side vegetable. Asparagus in season is especially good here or corn-on-cob.

Deeply golden makes the onions very sweet.	Token parsley as a nod to a vegetable.

Recipe (printable PDF)