Bangers & Mash with red wine and Marmite gravy
*Side Note – I do apologise for my inconsistent blog updates. I will try and regulate more this year however I do recommend following my on Instagram (@mikeyandthekitchen) where my food posts are a lot more regular*
ON TO THE FOOD…
I was extremely apprehensive about sharing this little gem of mine. As a proud British citizen, there is something dauntingly off-kilter about tampering with a classic. The vintage British plate-crosser that is ‘Bangers & Mash’ stands alone as a quintessential British meal that has stood the test of time – however I wanted to find a modern day twist to the meal that did not disguise the bare bones of the traditional dish.
My ambition with this meal was to eleganize (to make something more elegant – I think I just made up a word) a standard meal that managed to walk the tightrope between ‘pub-grub’ and ‘posh meal’ without alienating either party or compromising that delicious home-like taste that everybody recognises and loves.
- Pre-heat the oven to 200C
- Peel a few standard British potatoes (I love red skin potatoes, just saying) and add to a deep pan of water and bring to the boil on the back hob
- Peel an onion – the easiest way I do this is to half the onion lengthways, cut the ends off and then take the skin off – and cut into hoops
- Add a little olive oil and a teaspoon full of butter to a small pan on the front hob and throw the hoops into the pan
- The idea here isn’t to cook the onions, just to soften them and express their juices – or ‘sweat’ them. Once the hoops have softened and become ‘loose’, place them into a small roasting dish and leave on the side
- Add two British sausages into the pan of onion juices and swirl around with a wooden spatula. Again, the aim here isn’t to cook the sausages but merely ‘sear’ them, which is basically cooking the surface of a piece of meat for flavour base purposes
- Once browned, transfer the sausages on to the bed of onion hoops in the roasting dish on the side
- In the pan of onion juices, turn down the heat and pour a glassful of red wine into the pan and allow the red wine to bubble lightly on a medium heat
- Once the top alcohol notes have been cooked out, add a teaspoon and a half of Marmite into the red wine and allow it’s densely black body to melt into the pan, creating a relatively thick gravy like consistency
- Once the two ingredients have simmered nicely on the front hob, pour the ‘gravy’ on to the sausage and onion pairing in the roasting dish before sliding into the hot oven
- Allow the sausages/onions/gravy to cook in the oven for at least 20-25 minutes but at the 15 mark, drain your potatoes which should be soft to the fork-prod by now
- There’s no blueprint to mash potatoes so please feel free to make them how you want but if you want to know how I make mine I use a combination of my mum’s technique and my own which is some salt, a small amount of double cream and a handful of grated mature cheddar cheese before crushing away with a potato crusher
- Remove the sausages from the oven once you see they have browned deliciously, absorbing the onion juices and the unique gravy – the gravy will thicken in the oven so if you feel it’s watery going in, do not worry.
- Plate up with the mash and serve
I tried to stay as faithful as I could to the traditional serving of bangers and mash but also allowing enough room for a Mikey twist. The rich red wine and Marmite gravy only enhances the natural flavours of the sausages, creating a layered depth to every bite. Combined with fluffy mash – and peas, if you have the energy – you will be able to serve your friends a posh substitute for a pub meal without ever having to go to one.