Well, hello, nostalgiaaaa! These roasted bangers and mash bring me so many memories from when I lived in London. It’s my favourite pub food to order along with a pint of beer :D. I lived in London for a year and a half while I attended culinary school there. I have such fond memories of London. For some reason, that city has a constant pull on me and my heart.
To make this roasted bangers and mash make sure you use quality “bangers” or sausages. Try to avoid sausages with food colouring or artificial flavourings! This will be the start of a lovely, comforting dish. If the meat inside the sausage is a nice quality you don’t need any flavourings ;). Also, make the effort to make your own chicken stock. You’ll love the flavour and will be able to use it for more than one dish.
The gravy in this dish is ASTOUNDING. It’s made with beer and brown chicken stock. The brown chicken stock differs from a regular chicken stock (like the one I use in my chicken stew) in that the chicken pieces and veggies are sautéed in a bit of oil before adding the water. That makes the flavour of the stock be deeper. The result is a really tasty sauce that we thicken with a bit of flour, just like gravy.
The rosemary is the perfect herb for this recipe. It gives it a really fresh addition that you feel immediately with the first bite. If you prefer you can use thyme or oregano instead, even a mix. Just make sure you do use a fresh herb because it gives the dish a special touch.
Ingredients
For the brown chicken stock
- 1 tbsp vegetable oil
- 2 chicken wings
- 100 g brown onion roughly chopped
- 100 g celery roughly chopped
- 100 g carrots roughly chopped
- 3 lt water
For the mashed potatoes
- 1 kg potatoes
- 50 g unsalted butter
- 100 ml milk
- salt and pepper to taste
For the roasted bangers and mash
- 1 tbsp olive oil
- 200 g brown onion thinly sliced
- 3 rosemary sprigs leaves only
- 2 garlic cloves grated, minced or pressed
- 1 tbsp all purpose flour
- 300 ml beer I used a lager
- 6 sausages 750g in total
- 200 ml brown chicken stock
- 200 g cherry tomatoes
- 400 g mushrooms I used white button and portobello, cut in quarters.
Instructions
For the brown chicken stock
- Preheat a pot to high heat.
- Add the oil and sautée the chicken wings. They need to be really golden.
- Remove the chicken wings and add the veggies. Make them golden as well. Use them to scrape any stuck bits of chicken from before.
- Add the wings back in, add the water and decrease the heat to medium-low. Cover the pot. Let it simmer gently for 2 hours.
- Use a spoon to remove the fat that floats on the stock.
- Pass the stock through a colander and keep the stock only. We won't be using all of it so you can use the rest for soups, vegetable creams, stews, etc. You can also boil it down until you have a concentrated version of stock and freeze it to use later like it was a bouillon cube. With the vegetables from the stock, you can also make a vegetable cream.
For the mashed potatoes
- Take the whole, unpeeled potatoes to a preheated oven at 200C for 1-2 hours or until really soft and well cooked.
- As soon as they are cool enough to handle pass the inside of the potatoes through a potato press or sieve.
- Place the mashed potatoes in a pot on medium-low heat and add the butter and milk and adjust with more milk if necessary until you get the consistency you like. Season with salt and pepper.
For the roasted bangers and mash
- Drizzle olive oil in a pan over medium-low heat. Add the onions and rosemary leaves and sauté them with patience. Let the onions go soft and sweet and then caramelize. Ideally, use a pan that you can pop in the oven afterwards.
- Add the garlic and flour and cook for a minute.
- Add the beer and sausages and increase the heat to high. Let the beer evaporate almost completely. Stir the contents every couple of minutes so it doesn't stick.
- Add the stock and lay the mushrooms and cherry tomatoes on top.
- Once the stock starts to boil take the pan to a preheated oven at 220°C / 430°F for 30-40min until the stock has thickened and the contents have become golden.
- Serve hot with mashed potatoes and fresh rosemary.
