Bangers and Mash; a SRC Tribute

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A couple weeks ago, fellow Secret Recipe Club member, Daniel Saraga of the Haggis and the Herring passed awayvery suddenly.  You can read his wife's eulogy here on their blog.  Keep yourtissues handy, you can feel her love and sorrow as you read and your heart willache for their family.
Though I didn’t know Danielpersonally, I know he will be greatly missed. Daniel could always be counted on to answer a blogging question or to commenton every single SRC post.
As a tribute to Daniel, SRCmembers are all making something from Daniel’s blog today.  Because the Haggis and Herring is all aboutflavors from around the world, specifically European influences, I decided tomake some “pub grub”, Bangers and Mash.


Thank to the endless well ofcompletely accurate knowledge that is Wikipedia, I learned that the sausages inbangers and mash were originally coined so, because the cheaper, water filledsausages could suddenly explode while cooking and cause a bang, thus bangers.
My husband and I thought thisdish was delicious, though I wish I had gotten to try it with happiercircumstances.  With that, don’t forgetto take a look at some of the other tributes to Daniel by clicking through thelinks below.
I pray that Daniel is at peaceand I pray that his family finds comfort and healing in this difficult time.

Recipe Notes:*Rather than links, I used a sausage coil I bought at a localbutcher shop and cut it into links after it was fully cooked.*Always remember to cook with a wine that you would drink!

Bangers and MashRecipe from the Haggis and the Herring
Bangers5 country style pork sausages(about 1 lb)
Gravy2 tbsp canola oil1 large onion, thinly sliced1 tbsp all purpose flour1 cup chicken stock½ cup dry red wine1 tbsp Dijon mustardDash of Worcestershire sauceSalt & pepper to taste
Mash4-6 potatoes, cut in chunksand peeled, if desired (about 1 ½ lb)½ cup lowfat milk2 tbsp margarineDash of nutmegDash of sea salt

Preheat the oven to 350degrees F.  Place the sausage in a bakingdish and bake for 30 minutes, turning once half way through, until cookedthrough completely.
To make the gravy, heat theoil in a medium saucepan.  Add the onionsand cook over medium heat until they begin to brown, 15-20 minutes.  Add the flour and cook for anotherminute.  Whisk in the chicken stock,wine, mustard, Worcestershire sauce, salt and pepper.  Bring to a simmer and cook until the gravy isthickened.
Meanwhile, boil the potatoesin a pot of lightly salted water until tender; 15-20 minutes.  Drain and place the potatoes, milk,margarine, salt, and nutmeg in a bowl. Mash with a potato masher until mostly smooth.
To serve, place a dollop ofpotatoes in the center of a plate.  Topwith sausages and a ladle of gravy.
Serves 2-3

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