Few things in this world can warm the cockles of my heart on a bitterly cold January eve, but a choice few just about manage it.
Cups of Bovril, heated blankets, blazing fires, whisky, and watching people manoeuvre an icey zebra crossing. It’s the small things that do it for me.
But above all else, it’s comfort food. Sausage and mash or ‘bangers’ and mash, to be frank.
The term bangers supposedly originated during World War I, when meat shortages resulted in sausages being made with several fillers, notably water, that caused them to explode when cooked.
Bangers on the dinner table and bangers in the sky. A WWI only Reform MPs can remember.
Get to Lidl and get stocking up. (Image: Newsquest) You can bet your bottom dollar this British staple can be found in any self-respecting pub or restaurant around the time of year as it is arguably the ultimate winter dish.
Take our latest ‘Arctic snow blast’ for example. A man from our village – who shall remain nameless – went for a walk one day, tried to kick a snowman, missed entirely, and fell over.
He headed straight to his local boozer, wet through and riddled with shame. Do you know what cured him? A pint and some sausage and mash.
But on the off chance your local pub or restaurant doesn’t cater for this eventuality, boy, do we have the home recipe for you. From James Martin no less.
Last night I tried a recipe from Mr Saturday Kitchen himself and it exceeded all expectations. The best thing about it? It’s cheap and quick to rustle up.
Ingredients
First, you’ll need your ingredients (duh):
Bangers
- Sausages (any will do, we went for Cumberland)
Onion Gravy
- 2 onions, peeled and sliced
- 1 tbs lard
- 25ml red wine
- Salt and pepper
- 200ml beef stock
- 1 tsp Bovril
- 1 tsp marmite
- Knob of butter
- Worcestershire sauce
Mash
- 1k potatoes, baked and put through a ricer (we opted for sweet potatoes)
- 100g butter
- 100ml double cream
- Salt and white pepper
My advice? Get to your local Lidl or Aldi.
Sausages just taste better in a frying pan. (Image: Newsquest)
Method:
Onion gravy
I pride myself on making a decent onion gravy. Bisto is ok, it is, don’t be a snob! But spending an extra 10 minutes to get a rich sauce bursting with flavour really is worth it.
So, pop the onions into a pan with lard/fat/butter and cook until deeply coloured. Add the Madeira stock/red wine, marmite and Bovril. Bring to a boil then simmer for 5 minutes, season, then finish with butter.
Sausages
If you can’t cook a sausage then I don’t know why you’re still reading.
Fry them or pop them in the air fryer/oven. Always make sure they’re cooked through and not raw.
Mash
Melt the butter in a saucepan for the mash, add the mash and cream and mix thoroughly, serve a big spoonful with the sausages and onions and gravy.
Voila. No prizes for presentation but trust me on the taste. (Image: Newsquest)
Recommended reading:
James Martin: Best tips to make ultimate crispy roast potatoes
I made the perfect roast potatoes thanks to a chef’s secret method – I’m obsessed
I made the best roast potatoes of all time – here is the thousand-layer recipe
End result
Stand back and marvel at what you have just created. Wipe the tears from your eyes, chop some chives and sprinkle on top.
Then, naturally, take a picture for Instagram before wolfing down the whole meal.
You are now ready to get back out there and start lacing snowmen, good luck!