Remember the Soldiers Past and Present by Making up Some Banger and Mash

Veterans day, Armistice Day, and Remembrance Day are all the same wrapped in one. It is a time to remember those who served our countries and came back home or perhaps they did not make it home. It also commemorates the victory of the First World War in 1918. Along with meeting with family and friends food goes into the day as well.

Many times the afternoon on such a day will be had with friends, a cold drink and something good to eat. Bangers and mash is a dish I was introduced to by a good friend from Wales. She spoke of the stories of war that had been passed down to her.

Mashed potatoes served along side sausage and sometimes with onion gravy over top. This dish is an English and Irish comfort food. The term 'Bangers' was term offered to cheap sausages. Such sausages often had excess water which when cooked exploded inside their casings.

Bangers and Mash

* 2 pounds potatoes, peeled and diced
* 1 tbsp salt
* 8 large links Cumberland sausage
* 1 tbsp oil
* 1 big onion, thinly sliced up
* 2 tbsps flour
* 4 cups chicken broth
* 1/3 cup cream
* 2 oz butter
* 1/4 cup sour cream
* 2 tbsp grainy mustard
* Pepper and salt
* Serve along with extra mustard

Place potatoes in a saucepan and cover with water. Include about a tbsp of salt and bring to a boil. Cover and simmer for 20 minutes or until fork tender.
Prick sausages with the tines of a fork in several places. Over moderate temperature in a large saucepan, heat the oil and brown the sausages. Once brown, remove from skillet and set aside.
Put the onion into the skillet and saute for about 10 minutes, or till onions are soft. Mix the flour over the onions and stir well, cooking approximately a minute. Slowly add chicken broth to the pan and bring to a simmer. Return sausages to the skillet, and simmer for around 15 minutes.
Strain the potatoes and mash = with a ricer if you have one. Add the cream, butter, sour cream and mustard. Blend well. Season to taste with salt and pepper. Serve bangers together with a mound of the mash, and ladle some of the gravy over the entire thing. Serve with grainy mustard.

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