Bangers and Mash

[Dustin Dorsey]

I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made:

I used the grater on my food processor to turn break the rusks down.

Seasoned meat.

My recipe. This was from Chud's BBQ Cumberland sausage video.

Ground up meat.

Stuffed. I stuffed them a little looser than normal so the rusk could expand.

Linked.

Cooked them up on the stove. Sorry no grill in this one.

Finished product.

Plated.

 

[chopsaw]

That's a great lookin' plate bud . Nice work .

 

[JLinza]

Great lookin plate, nicely done

 

[millerbuilds]

That looks awesome! Nice work!

- Jason

 

[Gonna Smoke]

Perfect plate!

 

[jcam222]

Looks legit! Love the peas in the mash

 

[ronf]

Nice meal. Good job.

 

[DougE]

Outstanding! I have loved bangers from the first time I had them. I haven't made my own yet, but I will.

 

[nlife]

Nice work on the sausage and plate!

I've made bangers and mash a few times, but my wife and son don't really care for it.

 

[Fueling Around]

Nice write up on the bangers. Look good? Did you stuff in hog?
The authentic bangers I had (on a Brit Destroyer no less) were in lamb casing.
I like the look of your peas better than the mushy peas the hosts served.
But you are missing the onions in the gravy.

 

[TNJAKE]

One of my favorite meals. This should be on the spinner! Nice work bud

 

[BrianGSDTexoma]

I would tear that up!

 

[Dustin Dorsey]

Nice write up on the bangers. Look good? Did you stuff in hog?
The authentic bangers I had (on a Brit Destroyer no less) were in lamb casing.
I like the look of your peas better than the mushy peas the hosts served.
But you are missing the onions in the gravy.

I used hog casings. The gravy was this British product called "Bisto" that my wife wanted to use. I would have preferred to make an onion gravy.

 

[DougE]

Getting to be that time of year when Aldi has Irish foods, if you have one nearby. They always have Irish bangers, both original and onion around St. Pat's day. I prefer the onion, but like both.

They are pretty decent if you don't make your own sausage and will give you an idea of what bangers are.

 

[Fueling Around]

I used hog casings. The gravy was this British product called "Bisto" that my wife wanted to use. I would have preferred to make an onion gravy.

All the Publix grocery stores in my area of central Florida have an International section that is mostly British products. I recall the Bisto product. They also have canned onion gravy.
Most all have Bangers in the freezer section. Larger than lamb casing, but smaller than hog.
They come from a producer in Nevada.
The bangers on the Brit ship was secondary to the invite to the chief's mess. That is a Brit pub to those that don't know the tradition. We had a great night

 

[DRKsmoking]

Looks great, and sounds good also. I like watching Chud's video's

I am also in the more onion and less peas , but that is me.
And would not say no to that plate.

David

 

[DinkyDoodleDoo]

My sausage making journey began when I tried to recreate the bangers that I had in England. I've used Scott Rea's rusk recipe, but it can really tax (or destroy) a food processor if it's that well-cooked. I've started cooking it to a bread-like consistency and then blasting it in the food processor with the shredding or blade attachment until I end up with hot/damp breadcrumbs. Then I put it back in the oven to dry out and I wind up with small, uniform bits of dried rusk.

This is my favorite banger recipe:

The Thurlaston Sausage | Local Food Heroes

www.localfoodheroes.com

As for onion gravy, this is my go to. It's so good!

BEST Onion Gravy

No recipe collection is complete with out a truly phenomenal onion gravy. Look no further for the BEST homemade onion gravy recipe!

www.daringgourmet.com

Hope this helps someone!

P.S. Ask me about how I got into brewing so that I could recreate British cask ales...;)

 

[bill ace 350]

I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made:
View attachment 713831
View attachment 713832
I used the grater on my food processor to turn break the rusks down.

View attachment 713833
Seasoned meat.
View attachment 713834
My recipe. This was from Chud's BBQ Cumberland sausage video.
View attachment 713835
Ground up meat.
View attachment 713836
Stuffed. I stuffed them a little looser than normal so the rusk could expand.
View attachment 713837
Linked.
View attachment 713838
Cooked them up on the stove. Sorry no grill in this one.
View attachment 713839
Finished product.
View attachment 713840
Plated.

Wow!

 

[DinkyDoodleDoo]

I got a hankering to make some Lorne sausage (beef/pork Scottish square) sausage, so I needed to make some rusk. I used Scott Rea's recipe from here:

I made 2 pounds and cooked it in the oven for about 20 minutes, then I grated it in a food processor. It was still hot and damp, so I spread it out on a baking sheet until it was dry and gained a little bit of color. Then I blitzed it in the food processor until it was uniformly fine.

I'll have some rusk and pork left over, so I'll make some bangers with the rest.