A recent conversation with my Irish colleague had me wondering about the origin of this dish. I’ve seen many websites state that this dish originated from Ireland and has its roots stemmed in the Irish grounds. But this colleague of mine told me straight in the face that Bangers and Mash is a dish that is more common among the English than the Irish. Indeed, I have also observed a similar preference for Bangers and Mash when I was studying in the UK, particularly in pubs. It is almost a regular favourite amongst the student population compared to the other types of pub food offered.
And he was right. This dish is indeed a popular pub food commonly served in Irish pubs worldwide, especially in America. That explains why people often mistake its origins… well, since Irish pubs should be serving no other types of food than the most authentic Irish type of pub food. Of course, now we know that’s not true at all.
Regardless of its origins, Bangers and Mash is indeed a great comfort food to serve out to guests whoever they are, wherever they are. I love how this dish is able to put together everything nice and serve them out in the most delectable manner – gravy over sausages and melt-in-your-mouth mashed potatoes. It took me a long while to prepare all the ingredients, but the effort was worth all the while.
- Yukon potato: 1kg, washed & peeled, cut into chunks
- Natural Greek yoghurt: 1/2 cup
- Plain milk: 1 cup
- Butter: 1 tbsp
- Salt: 2 tsp
- Thyme: 1 tbsp + 1 tbsp
- Ground blackpepper: 1 tsp
- Oil: 1 tbsp + 1 tbsp
- White onion: 3, sliced into rings
- Mayonnaise: 2 tbsp
- Balsamic vinegar: 1 tbsp
- Water: 2 cups
- Chicken stock cube: 1
- Corn starch mixture: 2 tbsp corn starch + 4 tbsp water
- Banger (or any other sausages): 6
- Boil potatoes in water for 20 min till soft.
- Mash with yoghurt, milk and butter.
- Add salt, 1 tbsp thyme and pepper to taste. Set aside and keep warm.
- Heat 1 tbsp oil in wok.
- Add onions. Fry 45 min on low heat till soft and caramelised.
- Stir in 1 tbsp thyme, mayonnaise and balsamic vinegar.
- Add water, chicken stock cube and corn starch mixture.
- Cook on low heat till thickened. Set aside and keep warm.
- Heat 1 tbsp oil in wok. Pan-fry bangers till lightly browned.
- Grill in oven for 10 min till crispy.
- Scoop mash potatoes onto plate. Top with bangers and gravy to serve.
- Replace mayonnaise and balsamic vinegar with mustard as mustard is the original ingredient for the gravy. I used these ingredients as replacements for what I did not have at home.