Make sausages and mash with love and you’re in for a real treat. Never underestimate good old English food. This dish is delicious, the gravy is a real find.
The term “bangers” is attributed to the fact that sausages made during World War I, when there were meat shortages, were made with such a high water content that they were liable to pop under high heat when cooked.
INGREDIENTS Serves 4
1 tablespoon sunflower oil
8 lean pork sausages
2 medium onions, thinly sliced
200ml of beef stock
2 tablespoons tomato ketchup
1 tablespoons Worcestershire Sauce
2 teaspoon cornflour
250ml red wine
1 tablespoon cold water
flaked sea salt
freshly ground black pepper
METHOD
Add the sunflower oil to a frying pan and fry the sausages over a medium heat for 15 minutes, turning occasionally until they are golden brown all over. Set aside
Add the onion to the pan, turn down the heat slightly and fry for 8 -10 mins, until the onions are softened and golden brown, stirring regularly.
Add the red wine and deglaze the pan.
Put the stock into the pan, add the ketchup and Worcestershire sauce and bring to a simmer. Cook for 3 mins, stirring occasionally.
Mix the cornflour with the cold water until smooth. Stir this mixture into the pan with the sausages and return to a simmer, then cook for 1 -2 mins more until the sauce is thickened. Season to taste with salt and pepper and serve with accompaniment of your choice.
Original recipe BBC Good Food
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