Bangers-n-mash
Printed From: Foods of the World Forum
Category: Oceania and the Pacific Islands
Forum Name: Australia and New Zealand
Forum Discription: Australia and New Zealand
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3734
Printed Date: 26 March 2026 at 18:20
Topic: Bangers-n-mash
Posted By: Effigy
Subject: Bangers-n-mash
Date Posted: 29 August 2013 at 00:54
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Friday night, quick and easy, all you need is good quality sausages, root vegetables, http://foodsoftheworld.activeboards.net/corned-beef-in-boston-lager_topic1198_post26728.html?KW=#26728" rel="nofollow - Hoser's http://foodsoftheworld.activeboards.net/corned-beef-in-boston-lager_topic1198_post26728.html?KW=#26728" rel="nofollow - batter loaf, and a handful of foraged spring greens.  ------------- Resident Peasant |
Replies:
Posted By: Hoser
Date Posted: 29 August 2013 at 02:10
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Bangers and mashed is one of my all-time favorite meals Anne....I normally serve mine in an onion gravy, but that is one fine looking plate you put together there. Glad you liked the bread. ------------- Go ahead...play with your food! |
Posted By: Effigy
Date Posted: 29 August 2013 at 02:38
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erm.... the sauces are in bottles, http://www.greggs.co.nz/products/sauces/sauce" rel="nofollow - Gregg's Tomato, Steak and Sweet Chilli. Told you it was quick and easy.  ------------- Resident Peasant |
Posted By: Hoser
Date Posted: 29 August 2013 at 06:40
 yep....been there...done that.------------- Go ahead...play with your food! |
Posted By: MarkR
Date Posted: 30 August 2013 at 16:38
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Bangers are not just any sausage. It's a British/ Aussy thing. This is a recipe for Bacon Bangers. I think I got this from an English fellow named Alex or Curious Aardvark online. I haven't made these yet but the source is very creditable. A Butthead but creditable. 3lb frozen pork shoulder steaks (CSR) or semi-frozen lean butt 3 - 4 tsp salt (includes correct amount of no2 equivalent cure salt) I used 3 tsp (20gms) any more I find over salty - but your tastebuds might need more. 1 tsp peppercorns approx 1/2 of a nutmeg (about 1 1/2 tsp finely grated) 1 hpd tsp either sage or mixed herbs (couldn't find any sage lol) 1/2 bottle beer approx 6 floz - chilled (you get to drink the other half) 1 heaped tsp garlic powder 2 tsp brown sugar 1/3 cup (heaped) fine oats It's 3 lb of shoulder steaks - cos that's the pack size I get from costco, and these were experimental so I didn't want to make lots. Scale amounts up or down for however much pork you use. Method Doing it this way produces a semi-emulsified texture in the sausage without having to resort to food mixers or food processors. There's definitely something in using beer that produces the emulsified effect. You don't seem to get it with wine or spirits, just beer. partially defrost the pork - to the point where you can cut it, but it still feels frozen and hard. The 3lb pack of steaks I defrost for 30 mins at the lowest microwave setting (1) softens just enough for easy cutting. Cut into smallish chunks. Grind all the dry seasonings (pepper, salt, garlic, sugar, nutmeg, herbs) together as fine as you can. and thoroughly mix with the meat. add the beer and mix, the meat won't absorb it all 'cos it'll still be frozen - don't worry about it. add the oats and mix again. grind twice through a coarse grid, mixing well between grinds. The mix should feel a little sticky and still be bloody cold. If you microwave a small patty it should be firm, bouncy and juicy This was done immediately after the second grind - you can see it's pinkish but not quite bacon pink yet. But bloody tasty :-) Pack down tight, cover with one layer of clingfilm pressed tight to the meat and one sealing the bowl. Refrigerate overnight. Next day stuff and cook or pack. can be kept in the fridge or frozen. ------------- Mark R |
Posted By: Effigy
Date Posted: 30 August 2013 at 19:25
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I don't know the exact recipe for our sausages - they are made by my home-kill butcher from the bits of our beef animal that aren't anything in particular. So we get the animal back as per my butchering instructions plus a swag of sausages. I also get the tongue, tail and soup bones, so not much wastage. The sausages are pure meat with no preservatives and very delicious. Occasionally we supply an old ewe to go in with the beef and those are the best.I haven't eaten a commercially produced sausage in 20 years, they just don't measure up. The mash was equal parts parsnip, sweet potato and gold potato, one carrot, half an onion and a big clove of garlic. Mashed with salt pepper butter and sour cream.  Just before mashing.
------------- Resident Peasant |
Posted By: africanmeat
Date Posted: 31 August 2013 at 15:47
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Bangers-n-mash is a classic dish love it . ------------- Ahron |
Posted By: Margi Cintrano
Date Posted: 31 August 2013 at 17:28
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Anne & Ahron, Spanish fresh sausages ! These would be phenomenal with this dish. Thanks for posting Anne. Best regards. Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 03 September 2013 at 10:05
Gotta make this! But your photo is gone, Anne ~  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |