The Bangers and Mash are typical british dish that is usually served accompained by a great sauce called onion gravy. The origins of this dish go back to the I World War. At this time the meat content of the sausages was very low due to the shortage and therefore the amount of water that each piece of meat had was very high. When cooking the sausages on high heat the water made them burst by making a big “Bang” of with this dish hets it´s name. Bangers and mash is a dish with a high caloric value, making it ideal for cold Winter nights. If we replace the butter and the rapeseed oil in this dish with Extra Virgin Olive Oil, we can enhance the flavor of the ingredients and transform i tinto a much healthier meal.
Type of dish
Ingredients for 2 people
- 4 sausages
- 2 large potatoes
- 75 milliliters or five tablespoons of Extra Virgin Olive Oil Oleo Bercho
- 45 milliliters or 3 tablespoons of cream
- A pinch of salt
- A small onion
- 300 ml of meat stock
- 100 ml or half a glass of red wine
- 10 grams or half a tablespoon of cornmeal
- Cook the potatoes with water and salt, peel and chop.
- Add 60 mililiters of Oleobercho´s Extra Virgin Olive Oil to the potatoes and mash until it´s a creamy mixture of mash.
- Chop the onion and put over medium heat in a pan with the extra virgin olive oil Oleo Bercho remaining and a pinch of salt until poached.
- Add the stock, wine and flour to the onion and stir everything so that no lumps remain.
- Cook over low heat until the sauce reduces and we get thick.
- Cook the sausages on the grill for 20 minutes, 10 minutes on each side.
- Serve the sausages with the mashed potatoes and add the sauce on top.
This is a dish that combines perfectly with a pint of a dense beer, like a toast beer or a wheat beer.