Bangers and Mash

When I was talking about my television habits last week, I neglected to tell you that I’m the worst kind of TV watcher: I’m a TV proselytizer. Not only do I talk about my shows all the time, I also tell everyone I know how they have to watch this show and it’s the best show ever and “oh, you’re really missing out.”

Mili finally tired of my constant refrains of “Downton Abbey is amazing! You’ve gotta watch!” and last weekend, came over to marathon the first season (it’s on Netflix — how convenient for you all). Obviously for watching a British show, we needed British food. Given the choice between dignified, classy dishes such as tea and scones or Sunday roast, and crass ones, obviously we went with the latter, deciding that bangers and mash was too funny of a name to pass up.

Bangers and mash is a simple dish of English sausages (which, unlike most sausage varieties, are fresh and unsmoked prior to selling) served over mustard-spiked mashed potatoes, occasionally with an onion gravy on the side. It’s considered working-class pub food, not quite what Lady Mary and Matthew Crawley would be eating.

It’s a shame because they’re really missing out. The sausages were good, but the mashed potatoes? From now on, I refuse to eat mashed potatoes without mustard and creme fraiche. Creamy and luxurious, but with quite the tangy kick, they would pair nicely with other meats I’m sure. (I of course ate the leftovers plain, with broccoli on the side.)

So, to own up to my proselytizing ways, make these (at least the mash). And then turn on PBS and watch a little Downton. You won’t be disappointed, I promise!

Bangers and Mash
Adapted from Barefoot Contessa

– 1 pound Yukon Gold potatoes, peeled and diced

– Kosher salt

– 1 pound fresh bangers (4 large sausages)*

– 2 tablespoons (1/4 stick) unsalted butter, diced

Р2 ounces cr̬me frąche

– 1/2 cup whole milk

– 1 teaspoon Dijon mustard

– 1 teaspoon whole-grain or coarse mustard

– 1/2 teaspoon dry mustard

– 1 teaspoon freshly ground black pepper

*If you can’t find bangers, fresh pork or chicken sausage is a good substitute.

1) Place the potatoes in a medium pot with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are tender.

2) While the potatoes cook, preheat the oven to 425°F. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, turning halfway, until the sausages are cooked through.

3) When the potatoes are fork-tender, drain them in a colander and return them to the pot. Add the butter, crème fraîche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and pepper. Beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy. (Alternately, you can use a potato masher to beat them.)

4) On a dinner plate, mound a generous portion of the potatoes. Top with two sausages per person.

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