Jamie’s Bangers & Mash

If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart
The cooking club theme this week is British Classics and what could be more classic than bangers and mash?  Jamie Oliver’s version has a nice onion gravy to go with the sausage and potatoes and it all sounds like a great rainy night comfort food menu…I halved the recipe for two of us but made 5 links since they will be good leftover for breakfast.  Of course, I didn’t make the Cumberland long sausage, just short links that I usually make around  St. Patrick’s Day, they are nicely seasoned and pretty versatile, although not as glamorous a presentation as a full ring of sausage on a platter…we just loved this dish/dishes the gravy was amazing and fantastic mashed potatoes that are always a big hit with Mike
Bangers & Mash with Onion
Serves 4
8 small link Cumberland sausages or in Jamie’s recipe 2 curled Cumberland sausages (the curled sausage is just too much for 4 people-more like feeds 8)
2 cloves garlic, peeled and finely sliced
A bunch of fresh sage leaves picked
A bunch of fresh rosemary leaves picked
about 4+1/2 pounds potatoes, peeled
Sea salt & ground black pepper
1+1/4 cups milk
4+1/4 ounces butter
4 tbsp freshly grated horseradish or use jarred
4 medium red onions, peeled & finely sliced
5 tbsp balsamic or red wine vinegar
2 beef or chicken stock cubes (I used a concentrated stock pod)
Olive oil

1. Preheat oven to 392º
2. Tuck garlic and most of the sage between the layers of sausage.  Secure with skewers.

3. Place them on an oiled baking tray, drizzle with olive oil and sprinkle rosemary leaves.
4. Cook in the oven for 20 mins, until crisp and golden.
5. 5 mins before done, remove from oven, place rest of sage next to sausages and drizzle olive oil and return to oven.
6. For the mash:

1.  Peel and cut potatoes in quarters boil potatoes in salted water until cooked.
2.  Drain and mash until smooth, adding milk, 2+1/2 ounces butter, and horseradish.
3.  Season well to taste & keep warm.

7. For the onion gravy:

1.  Fry onions really slowly, in a little oil, covered for about 15 mins until soft.
2.  Remove lid, turn the heat up and as soon as onions become golden brown, pour in vinegar and boil until it almost disappears.
3.  Turn heat down, add rest of butter, crumble in stock cubes or concentrated stock pod and 2+1/2 cups of water and stir well.  Simmer until nice gravy consistency.