• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Bangers and Mash!

5GRILLZNTN

Master of the Pit
SMF Premier Member
2,230
1,151
Joined Sep 12, 2018
IMG_0543.jpg

This was my first time making this, so I tried to follow the recipe as is. I scaled it back for only a pound of pork, and used ground instead of pork shoulder. This was kind of spur of the moment so I didn't hang the links, or rest them in the fridge. They were stuffed, and thrown in the skillet. Next time, I'll let them dry up a bit, and throw them on the smoker. I also used instant potatoes. This was a great meal on a crappy, rainy night. Here is the recipe:

Bangers (around 8)

5 lb. Pork shoulder ( I used ground pork)
1 1⁄2 cups Pork broth ( I used Better than Bouillon Ham Base because I already had it)
1 cup Rusk (bread crumbs)
5 tsp. Salt
4 tsp. White pepper
1 tsp. Ground Ginger
1 tsp. Mace (didn't use. couldn't find locally)
1⁄2 tsp. Nutmeg
1 tsp. Rubbed Sage
35mm hog casings

Bangers, and Mash

1 tablespoon extra-virgin olive oil
8 bangers
2 tablespoons unsalted butter
1 large sweet onion , halved and thinly sliced
2 cloves garlic , minced
3 tablespoons all-purpose flour
2 cups beef broth
salt and pepper , to taste
mashed potatoes

Stuff, dry and cook your Bangers (love that name) the way you want. In a skillet, add the butter and onions and saute them. Add garlic, and saute for less than a minute.
Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as it sits. Season with salt and pepper to taste. Transfer the cooked sausages back to the pan just to warm through.

To serve, mound some mashed potatoes on a plate, top with a couple Bangers, and drizzle with gravy.
 

indaswamp

Smoking Guru
OTBS Member
7,182
3,629
Joined Apr 27, 2017
Hells to the Yeah! Beautiful plate! I love bangers and mash!
 

BandCollector

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,198
899
Joined Feb 4, 2009
My ballroom dance instructor is from England and always talked about Bangers and Mash.

Now I know what he was referring to.

Looks great,

John
 

Brokenhandle

Master of the Pit
★ Lifetime Premier ★
3,736
2,541
Joined Nov 9, 2019
Looks amazing! Can't say I've ever had it but how can you go wrong with meat, potatoes and gravy!

Ryan
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,764
6,170
Joined Apr 14, 2013
Now that's some comfort food there!! Very nice plate of food and a great job putting it all together.

Robert
 

5GRILLZNTN

Master of the Pit
SMF Premier Member
2,230
1,151
Joined Sep 12, 2018
Now that's some comfort food there!! Very nice plate of food and a great job putting it all together.

Robert
Thanks Robert. I really appreciate it!! Unfortunately I erred on the side of caution, and only made enough for one sitting. Back to the store I go!

Dave
 

sawhorseray

Master of the Pit
SMF Premier Member
★ Lifetime Premier ★
4,732
5,990
Joined Oct 17, 2014
That'd be great for breakfast, lunch, or dinner, nice piece of work, Like! RAY
 

thirdeye

Master of the Pit
SMF Premier Member
2,026
2,320
Joined Dec 1, 2019
You did a great job with that. We have one Irish pub in town that has them on the menu, they have a screaming deal on take-out orders.
 

TNJAKE

Smoking Guru
SMF Premier Member
5,417
6,768
Joined Nov 26, 2019
Looks delicious dave. I'd banger that for sure!
 

Braz

Master of the Pit
SMF Premier Member
1,258
712
Joined Jun 25, 2017
My list of things to make just keeps growing and growing. This is a great addition to the list.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.