Discover how a comforting dish can brighten up a chilly evening with this easy recipe
London: There’s nothing quite like a warm meal on a cold January night, right? I mean, who doesn’t love curling up with some comfort food? For me, it’s all about sausage and mash, or as we like to call it, ‘bangers and mash’.
Did you know the term “bangers” comes from World War I? Back then, sausages were made with fillers that made them pop when cooked. Crazy, huh? But no matter the history, this dish is a winter classic.
So, picture this: a guy from my village went for a walk in the snow, tried to kick a snowman, and ended up flat on his back. He was soaked and embarrassed, but guess what saved the day? A pint and a hearty plate of sausage and mash.
If your local pub doesn’t serve it, don’t worry! I’ve got a fantastic recipe from James Martin that’s super easy and won’t break the bank.
Last night, I gave it a go, and wow, it was better than I expected! Plus, it’s quick to whip up, which is always a win.
First off, you’ll need some sausages—Cumberland ones are my favorite. Then, for the onion gravy, grab a couple of onions, some lard, red wine, and beef stock. And don’t forget the butter!
For the mash, you’ll need potatoes (I used sweet potatoes), butter, and cream. Seriously, it’s all about those simple ingredients.
Now, let’s talk about the gravy. I like to make mine from scratch. Just cook the onions until they’re nice and golden, then add the wine and stock. Let it simmer, and finish it off with a bit of butter.
As for the sausages, you can fry them or pop them in the oven. Just make sure they’re cooked through. For the mash, melt some butter, mix in the potatoes and cream, and you’re good to go!
When it’s all done, you’ll have a plate of pure comfort. It might not win any beauty contests, but trust me, it tastes amazing. Don’t forget to snap a pic for Instagram before you dig in!
Now you’re all set to enjoy your meal and maybe even tackle a snowman or two. Good luck!
