Here is another traditional British recipe. The history of "bangers" comes from the sound sausages made when they burst in the pan if they were cooked too quickly. It's really a quick and easy meal to make and pending the type of sausage you use, you can make it spicy, mild or fruity.
Ingredients:
- 2 tbsp vegetable oil
- 8 thick sausages (any type you like and places like Super Target and Sam's Club sells ones with apples and other fruits added)
- 2 lb peeled potatoes and sliced in quarters
- 6 tbsp milk
- 1 stick cut in cubes
- Salt and pepper
- 2 medium peeled and sliced thick onions
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 1 ¼ pint beef stock
- 4 tsp corn starch
- 4 tsp cold water
- Salt and pepper
- Heat the oil, medium flame, in a large frying pan. Once the oil is hot, add the sausages and fry until a golden brown (approximately 15-20 minutes). Place in a casserole dish or oven proof dish.
- Place the potaotes in boiling, lightly salted water, and cook until soft. Drain.
- While the potatoes are cooking, melt the oil and butter in a large saucepan over a low heat and add the onion. Cover with a lid and cook slowly for 10 minutes or until onions are soft.
- Add sugar and balsamic vinegar to onions, stir well and cover while it cooks for 4-5 minutes.
- Add beef stock and boil uncovered for 5 minutes.
- Mix the corn starch with the cold water to a thin paste in a glass bowl. Slowly start adding a little of the hot gravy into the bowl and mix thoroughly.
- Pour all the starch mixture into the pan of gravy and boil for 10 minutes or until the gravy is slightly thickened.
- Add milk and butter to the potatoes and mash/whip until smooth and creamy and season with salt and pepper.
