Bangers and Mash; a SRC Tribute

A couple weeks ago, fellow Secret Recipe Club member, Daniel Saraga of the Haggis and the Herring passed away very suddenly.  You can read his wife's eulogy here on their blog.  Keep your tissues handy, you can feel her love and sorrow as you read and your heart will ache for their family.

Though I didn’t know Daniel personally, I know he will be greatly missed.  Daniel could always be counted on to answer a blogging question or to comment on every single SRC post.

As a tribute to Daniel, SRC members are all making something from Daniel’s blog today.  Because the Haggis and Herring is all about flavors from around the world, specifically European influences, I decided to make some “pub grub”, Bangers and Mash.

Thank to the endless well of completely accurate knowledge that is Wikipedia, I learned that the sausages in bangers and mash were originally coined so, because the cheaper, water filled sausages could suddenly explode while cooking and cause a bang, thus bangers.

My husband and I thought this dish was delicious, though I wish I had gotten to try it with happier circumstances.  With that, don’t forget to take a look at some of the other tributes to Daniel by clicking through the links below.

I pray that Daniel is at peace and I pray that his family finds comfort and healing in this difficult time.

Recipe Notes:

*Rather than links, I used a sausage coil I bought at a local butcher shop and cut it into links after it was fully cooked.

*Always remember to cook with a wine that you would drink!

Bangers and Mash

Recipe from the Haggis and the Herring

Bangers

5 country style pork sausages (about 1 lb)

Gravy

2 tbsp canola oil

1 large onion, thinly sliced

1 tbsp all purpose flour

1 cup chicken stock

½ cup dry red wine

1 tbsp Dijon mustard

Dash of Worcestershire sauce

Salt & pepper to taste

Mash

4-6 potatoes, cut in chunks and peeled, if desired (about 1 ½ lb)

½ cup lowfat milk

2 tbsp margarine

Dash of nutmeg

Dash of sea salt

Preheat the oven to 350 degrees F.  Place the sausage in a baking dish and bake for 30 minutes, turning once half way through, until cooked through completely.

To make the gravy, heat the oil in a medium saucepan.  Add the onions and cook over medium heat until they begin to brown, 15-20 minutes.  Add the flour and cook for another minute.  Whisk in the chicken stock, wine, mustard, Worcestershire sauce, salt and pepper.  Bring to a simmer and cook until the gravy is thickened.

Meanwhile, boil the potatoes in a pot of lightly salted water until tender; 15-20 minutes.  Drain and place the potatoes, milk, margarine, salt, and nutmeg in a bowl.  Mash with a potato masher until mostly smooth.

To serve, place a dollop of potatoes in the center of a plate.  Top with sausages and a ladle of gravy.

Serves 2-3