Saturday, July 14, 2007

Bangers and Mash

Home-made Sausages:
It is not necessary to encase the mixture in sausage skins and the only equipment you need is a mincer or food processor. However, you can (in this country anyway) purchase sausage-making kits - I had one and used it for several years, then passed it on to my daughter. It is even possible to buy packs of dried (to be reconstituted) sausage mix especially for vegetarians. I found that was good also, especially when I added tomato puree. Today I would add sundried tomatoes.
With home-made 'bangers' you can make virtually any flavour you like. They will also freeze well uncooked.
8 oz (225g) minced pork
8 oz (225g) minced veal
2 oz (50g) streaky bacon, minced
2 oz (50g) suet (shredded or packet)
4 oz (100g) fresh white breadcrumbs
salt and pepper
2 tblsp chopped parsley
pinch of ground nutmeg
2 tsp chopped fresh sage
grated rind of a lemon
Mix together the meats, suet and breadcrumbs. When well blended (best done with the hands) add the rest of the ingredients and again, mix thoroughly. Put into sausage skins or form into sausage shapes. Shallow fry in a little oil as you would do with ordinary sausages.

Toad in the Hole:
Quite simply, this is a traditional British dish where you part-bake sausages in a deep pan in a hot oven, then pour over Yorkshire Pudding batter, return it to the oven and leave for half an hour or longer until the batter has risen and is golden and crisp.
Tip: Make individual ones using a Yorkshire Pudding tin with the four sections.

Bangers and Mash:
Another traditional favourite. Ring the changes by adding herbs to the mashed potato, or grated cheese, or fried onions, or crispy bacon. Even a touch of horseradish with beef sausages. Serve with a good gravy, onion gravy is ideal.