Bangers and Mash...

[Gonna Smoke]

Another adventure along the way and since I was stuck at home, I decided to make Cumberland sausage a couple of days ago. I used THIS recipe posted by Eric SmokinEdge . Not any pics, though.

Brother-in-law is here visiting his sister (my wife) and their mother. I had the sausage hanging out in the fridge and not real sure what to cook for supper, so the interweb search was on. Seems Cumberland is one of the traditional sausages used in bangers and mash so I was off to the races. I can make mashed potatoes almost as good as anyone and sweet peas, a traditional side, are always in my freezer.

Only thing I wasn't sure about was the onion gravy as it's not the same as what I make for cubed steak and gravy. So I found THIS recipe...
I won't get into the method, but here's the ingredients...

• 1 stick (56 grams) unsalted butter
• 4 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)
• 4 teaspoons sugar
• 1 cup red wine
• 4 sprigs fresh thyme
• 2 large sprig fresh sage
• 4 cups strong beef broth
• 2 teaspoon Worcestershire sauce
• 2 teaspoon salt
• 1 teaspoon prepared yellow mustard
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoon dark balsamic vinegar
• 2 tablespoon cornstarch dissolved in 1 tablespoon water
• 4 tablespoons cold unsalted butter

Made the gravy...

Caramelized...

Rest of the ingredients added and let simmer...

With the gravy simmering, time to fry the sausages...

Served with mashed potatoes, the gravy, and sweet peas. Time to eat...

This was a hit!! Everyone loved the gravy, but especially the sausage so I guess this is a keeper.

I tried to be as authentic as I could considering I live in the deep south with a PHD in redneck and never having been to England... Mushy peas is a traditional side as well, but one look at a pic of them and I went a different route. The grandgirls, who eat with their eyes first, wouldn't have eaten them. The gravy is an authentic recipe (I assume) and I followed it. The traditional Cumberland sausage used typically has rusk in it, but I used THIS recipe from here and it has no rusk.

I need to get back to fishing...

 

[SmokinEdge]

Very fine job there Charles. The Cumberland sausage is some delicious mix. And your overall plate looks more than delicious. Nice work sir. Happy you enjoyed it.

 

[nlife]

I've made Cumberland a few times now. I ended up making my own Rusk since I wanted to try making it the traditional way. Makes for a fairly light sausage.

 

[DougE]

Looks delicious, Charles.

 

[DougE]

I've made Cumberland a few times now. I ended up making my own Rusk since I wanted to try making it the traditional way. Makes for a fairly light sausage.

I have a more or less traditional recipe for bangers (rusk and all that in the mix) saved on a different PC than I'm on right now. Haven't tried it yet, but I have had store bought Irish bangers and really like them. The rusk adds an element to the sausage I can't quite describe, but it's delicious.

 

[Gonna Smoke]

I have a more or less traditional recipe for bangers (rusk and all that in the mix) saved on a different PC than I'm on right now. Haven't tried it yet, but I have had store bought Irish bangers and really like them. The rusk adds an element to the sausage I can't quite describe, but it's delicious.

I'd be interested...

 

[DougE]

I'd be interested...

I'll get it for you tomorrow. It's on my PC in the barn kitchen where I do most of my cooks.

 

[Fueling Around]

...
Mushy peas is a traditional side as well, but one look at a pic of them and I went a different route. The grandgirls, who eat with their eyes first, wouldn't have eaten them. The gravy is an authentic recipe (I assume) and I followed it. The traditional Cumberland sausage used typically has rusk in it, but I used THIS recipe from here and it has no rusk.
...

Nice cook. Happy it was a hit with the clan.
I'm not a big peas fan and mushy peas takes it a step lower.
I got my first taste of bangers and mash on a Brit Destroyer over 40 years ago. The gravy was emulsified so no onion slivers or chunks. Maybe limitations of the galley?

I've made Cumberland a few times now. I ended up making my own Rusk since I wanted to try making it the traditional way. Makes for a fairly light sausage.

Light as in less meat flavor I agree. I also thought they a bit chewy as in tight.
The Brit sailors that were part of welcoming crew sure loved them.
I got sloshed in the chief's mess.
Fond memory

 

[gmc2003]

Your on a roll Charles. That looks really good.

Point for sure
Chris

 

[Gonna Smoke]

Your on a roll Charles. That looks really good.

Point for sure
Chris

Well I have been stuck at home this past week, had to do something or go stir crazy...

 

[mr_whipple]

That looks killer!!! I'm digging on the onion gravy. Time to thaw some cumberland.

 

[Gonna Smoke]

That looks killer!!! I'm digging on the onion gravy. Time to thaw some cumberland.

I was skeptical of the onion gravy, but made it to that recipe anyway. I was pleasantly surprised at the flavor...

 

[mr_whipple]

I was skeptical of the onion gravy, but made it to that recipe anyway. I was pleasantly surprised at the flavor...

I love that stuff. It never seems to come out the same way twice for me, but it's always ridiculously good.

 

[DougE]

I'd be interested...

I have had this recipe in my documents so long that I have no idea who to credit for it. I got it from one of the sausage sites I go to for recipes, but no idea which one.

As I said, I haven't actually made it, but it looks like it'd make some delicious bangers.

1.81 kg boneless pork shoulder , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding

453.59 g pork back fat , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding

1 cup crushed ice

591.47 ml ice cold water , give or take as needed

30 g coarse homemade breadcrumbs from twice toasted bread (important for traditional banger texture and flavor; don't use the tiny hard pre-made breadcrumbs from the store)

2 1/2 tablespoons salt

1 1/2 tablespoons freshly ground white pepper

1 1/2 tablespoons minced fresh sage

2 teaspoons onion powder

2 teaspoons ground ginger

2 teaspoons ground mace

1 teaspoon ground nutmeg

32mm natural hog casing, 15-20 feet , soaked in warm water and thoroughly rinsed

 

[Gonna Smoke]

I have had this recipe in my documents so long that I have no idea who to credit for it. I got it from one of the sausage sites I go to for recipes, but no idea which one.

As I said, I haven't actually made it, but it looks like it'd make some delicious bangers.

1.81 kg boneless pork shoulder , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding

453.59 g pork back fat , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding

1 cup crushed ice

591.47 ml ice cold water , give or take as needed
30 g coarse homemade breadcrumbs from twice toasted bread (important for traditional banger texture and flavor; don't use the tiny hard pre-made breadcrumbs from the store)

2 1/2 tablespoons salt

1 1/2 tablespoons freshly ground white pepper

1 1/2 tablespoons minced fresh sage

2 teaspoons onion powder

2 teaspoons ground ginger

2 teaspoons ground mace

1 teaspoon ground nutmeg

32mm natural hog casing, 15-20 feet , soaked in warm water and thoroughly rinsed

Thanks Doug...

 

[DougE]

 

[Gonna Smoke]

Since this meal was such a hit and I like to be as authentic as I can, I'll have to try the rusk next time.

Interesting side note, in my reading on bangers and mash, they are called bangers only if served with mashed potatoes. Otherwise, they're just sausages...

 

[DougE]

Since this meal was such a hit and I like to be as authentic as I can, I'll have to try the rusk next time.

Interesting side note, in my reading on bangers and mash, they are called bangers only if served with mashed potatoes. Otherwise, they're just sausages...

Yeah, the "Mash" is mashed potatoes. "Banger" came from how the sausages would "Pop" when cooking due to the moisture contained in the rusk.

 

[912smoker]

Great meal Charles and we also love the peas and mash Taters!

Keith

 

[indaswamp]

Nailed it! Gravy recipe is very similar to the one I use. Bet that was good!