Tag Archive | sausage

Bangers and Mash

Bangers and Mash

Garrett’s Bangers and Mash

According to the Encyclopedia Britannica, Bangers and mash, is a common British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”). And is traditionally served with onion gravy.

Bangers and mash is a staple of the country’s overall cuisine and is a popular pub dish. The term bangers supposedly originated during World War I, when meat shortages resulted in sausages’ being made with a number of fillers, notably water, that caused them to explode when cooked.

The sausages may be pork, beef, or lamb, but one of the most traditional meat sticks is Cumberland sausage, a coiled pork sausage from northwestern England.

This is a traditional recipe that we’ve tweaked just a little to our own Americanized taste. Continue reading

Southern Sausage Gravy

Southern Sausage Gravy

Mamaw Carey’s Southern Sausage Gravy
A real southern dish that will surely stick to your ribs. I can remember my Mom fixing this dish for various occasions, and not just for breakfast.

Special dinners, such as Thanksgiving or Christmas dinners always had a side of sausage gravy on the table.

Preparation time: 45 minutes to 1 hour
Serves: 4 to 6

Ingredients:

  • 1 lb mild sausage roll
    (Bob Evans or Jimmy Dean is best)
  • ½ cup all purpose flour
  • 2 to 2½ cups of milk
  • Salt and black pepper

Directions:

  • Cut sausage roll into 1/4 inch patties and fry them in a deep skillet.
  • Remove cooked patties and set them aside to cool slightly.
    Leave as much of the sausage grease in the pan as possible.
  • Add flour to left over grease.
    Scrape the mix with a fork to mix the grease and the flour until it becomes light brown.
  • Add the milk and stir thoroughly.
  • Crumble the sausage patties into the skillet and stir the mix.
  • Add salt and pepper to desired taste. More pepper than salt!
  • Allow the mix to boil, then reduce the heat and stir constantly until thick.
  • Thickness is up to you.
    If it’s too thick, add a little more milk (1/4 cup at time).
    If it’s too thin, add flour (1 tblspns at a time).

Serve:

  • Serve plain, over country biscuits or buttered toast.
    Personally, I think serving over home made biscuits is best.

Alternatives:

  • Consider sauteing chopped onions with the sausage to add a bit of flair.

 

© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2018 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.