Ingredients for Making Bangers & Mash

If you have made a trip to the fine country of England, you were most likely met with a cuisine that was both puzzling and amusing. Surely, you tried fish and chips. Shepard's pie is an exceptional treat. If you desired a traditional English breakfast, you were graced by beans and tomatoes with your sausage and eggs. For those who are very brave, black pudding awoke and astonished your taste buds. Some of us may not be familiar with British food, and at first, it can seem a little strange. However, this new discovery may leave you craving the Englishmen culinary classics. One such tasty meal is bangers and mash. This dish, consisting of sausages and mash potatoes, is a very popular winter meal. While no one really knows how the British colloquial phrase 'banger' came about, you will be able to find a big serving of bangers and mash at any pub crawl.

If you are missing British cuisine, you can learn how to make the traditional bangers and mash. With this free recipe video series, bring a little bit of England into your kitchen. Our expert, Brandon Sarkis, shows you everything you need to know to make baggers and mash. Learn how to select the right sausage, and how to cook the potatoes. Also, learn how to make a natural gravy to top this dish. So, while you may not be able to hop across the pond to get some traditional English food, you can learn how to make bangers and mash at home today!

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make the old English favorite Bangers and Mash. Alright, let's start with our ingredients here for our Bangers and Mash. So what you are going to need here is four tablespoons of just white flour, a little bit more than a cup of beef stock. You can also use beef boullion if you must but I recommend using beef base or real beef stock if you have it. 1/2 cup of red wine, preferably Cabernet. There's salt and pepper here, got just about a, it's about 2 or 3 tablespoons of Canola oil we're going to use to get the sausages started. We're just going to need enough to cover the bottom of the pan. We have our six beef bangers, English sausages. These are the real deal, real beef with the real intestine coating not a synthetic casing so very, very authentic there. I've also got three large white potatoes. White potatoes are important because this is the kind of potato you would get if you were going to be cooking this in Europe. We've also got a half a stick of butter, or four tablespoons of butter, four ounces as well. A cup of heavy cream, one yellow onion and that's it. Okay with regard to equipment. Today we're going to need one pan with water in it, this is for the potatoes. I've gone ahead and taken the liberty and gone ahead and gotten my water boiling to speed things up a little bit. We're also going to need one larger pan, something with a lid. The reason why is because grease is going to be sizzling in here and we don't want to make a huge greasy mess all over the place. So, we just put a lid on it and call it a day. We also need a nice high heat resistant spatula and you are also going to need a good knife. And, that should be pretty much it so without much more ado let's get started."