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Bangers and mash help please.

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  • Donna Jun 25, 2005 01:33 PM
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I have authentic english bangers and on the San Francisco board they were discussing bangers and mash, what is the difference between english mashed potatoes and "regular"?
I would like to serve and authentic meal, what to serve it with etc. any ideas would be appreciated.

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  1. go to www.greatbritishkitchen.co.uk/recipes

    The mashed potatoes are notihing more than potatoes, butter and cream. Not too different than ours. There are other interesting recipes there too.

    1. I'm in Sacramento and there's a pub here, The Fox and Goose, that serves 'Bangers and Mash' on Tuesday lunch. I've been eating it for years. This is what it is: Saute Bangers, mashed potatoes with curry powder and english sweet peas. For condiments: brown gravy and hot english mustard. Just some good english mustard in a jar that says it's "hot".

      So the key in my mind are the curry potatoes, sweet peas, gravy and mustard.

      good luck

      1. English mashed potatoes are the same as US mashed potatoes. Another poster mentions curry powder in mashed potatoes, which I have never heard of, but is a matter taste I suppose. Some people fry the sausages on the stovetop, I prefer to put them in the oven. Onion gravy, peas and Colman's English mustard are traditional. Nigella Lawson has a wonderful recipe for this meal in her book "Feast".

        1. Thank you for the help, I actually did put some curry powder in the potatoes and it tasted wonderful, I also fried some onions and cabbage and threw those in.
          I pan fried the sausages at first, put a layer of gravy on the bottom of a baking dish, then the sausages another layer of gravy, then the potatoes, baked at 350 uncovered for 20 minutes.
          I don't know how authentic it was but it was very tasty, we had peas and hot english mustard too.

          5 Replies
          1. re: Donna

            Layering gravy, bangers and mash and baking - I think that's a first! Didn't the sausages get all soggy?

            1. re: Athena

              No they were wonderful!

            2. re: Donna

              Sounds like you had a nice dinner. I sometimes saute the bangers then hold them in hot beer in a pot then fry them again briefly to get that crispy skin. I do that particularly when there are lots of people at the do and I need to hold them and keep them warm. (The Bangers that is.)

              Glad you liked the curry potatoes. It's rather traditional. Colonialism, India, the Raj and all that.

              If it were not for British Colonialism the Brit's would still be eating Kidney Pie. ;-)

              Robert

              1. re: Robert

                "If it were not for British Colonialism the Brit's would still be eating Kidney Pie."

                You say that as though it were a bad thing...!

                A good steak-and-kidney pie is a rich and lovely thing, as are most trad English dishes when they're done properly. As for culinary spinoffs from the Raj, it was good that some new and different spices got introduced, but a lot of cooks had but a dim idea what to do with them. One of Saki's stories tells of a cook who announced that it would be Rabbit Curry for dinner that evening, being under the misguided impression that "if you put rabbit and curry together the inevitable result would be rabbit curry."

                1. re: Will Owen

                  He He, just kidding, I agree. I love steak and kidney pie. I like pub grub generally. Colcannon and Haggis are not english of course. Colcannon done well is very good. Haggis I can't believe. Someone is now canning it. A fancy store here in Sacramento CA tries to sell it for $9.99!!! You gotta be hungry to get that.

                  I love Bangers and Mash.

                  Robert

            3. One condiment that hasn't been listed is HP or Branston Pickle ... both of which are absolutely wonderful with bangers and/or mash.

              Curry HP is great too, although it is quite new.