Bangers & Mash, Chef’s Twist on a Pub Classic
A Test Kitchen St. Patrick’s Day Recipe
Bangers and Mash is a centuries(ish) old pub classic, comprised of sausage (banger) server with mashed potatoes and finished with brown gravy. It has been said that the term banger was adopted during WW1. During war time shortages of meat, sausage manufacturers had to reformulate production recipes and add additional water to the meat mix. The additional water, in conjunction with heat from the cooking process caused the casing to pop or “bang.”
This rendition of Bangers & Mash is a bit different (2020 style) as it use potato gnocchi in place of mashed potatoes and serve our dish with cabbage that has been braised in pickle juice.
- 2# shaved cabbage
- 2 cup pickle juice
- 2 ounce oil blend
- 1/2 # shaved spanish onions
- 1 tbsp kosher salt
- 1 tsp pepper
Mix together all ingredients and roast @350 until cabbage is wilted and pickle juice has reduced by 2/3; about 30 minutes. This can be done in advance and kept in the refrigerator for use in this recipe & other application
For the Bangers and Mash:
- 2 oz oil blend
- 4 oz Fontanini Bangers, sliced into medallions
- 1/2 cup gnocchi
- 2 heaping tbsp diced onion
- 1 clove garlic rough chop
- 2 oz stout
- 3 oz brown gravy
- S&P to taste
- Sauté bangers and gnocchi until gnocchi starts to brown, add onion and garlic and continue to sauté until gnocchi & sausage have developed some caramelization.
- Deglaze with stout and reduce by half, add gravy and adjust seasoning to taste.
- Warm 1/4 cup braised cabbage and coat with 1 tbsp sour cream
- Serve bangers & mashed over creamy braised cabbage
- Garnish with fresh parsley leaves, dill sprigs and a dollop of grain mustard.
A few products of interest:
- I prefer a sour pickle juice for braising the cabbage. In my opinion the Juice from Morse’s Sour Mustard Pickles works the best #21935
- We used Fontanini brand GarLucky Bangers #5677
- We used Joseph’s Potato Gnocchi #13365
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