Bangers and Mash

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)

Mash:

• 2 lb peeled potatoes and sliced in quarters
• 6 tbsp milk
• 1 stick cut in cubes
• Salt and pepper

Gravy:

• 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

Preparation:

• 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.

Place two of the sausages either on top of the mashed potatoes or along the side and cover with gravy.