Bangers and mash is a traditional English dish and the quintessential “pub food”; it can be made for large groups of people at once with relative ease. This isn’t your standard bangers and mash dish since it’s typically served with beef or pork sausage and mashed potatoes, and I’m being crazy and using lamb sausage and colcannon. Regardless, this dish still has the same desired effect: it’s a hearty, savory dish that really hits the spot on a rainy day.
A perfect sausage for this dish was Lava Lake Lamb’s Rosemary and Garlic Sausage, which had a rich sausage flavor but was only slightly “lamby” in taste – in the end it was an excellent pairing of this savory sausage and the mild, buttery colcannon.
1 package sausage (two per person)
some colcannon (one scoop per person)
I prefer grilling my sausage, but they can just as easily be pan-fried. Bear in mind that lamb sausage can be cooked a little less than your conventional sausages, to make a juicier and more flavorful product. Grill over med/high heat for 8 minutes per side, until well-browned. To pan-fry, heat in a skillet on med/high heat, adding a little coconut oil to the skillet as needed to prevent the sausage from sticking.
To plate, simply place the sausage on a scoop of colcannon or mashed potatoes.
Some people prefer to have gravy with this dish; to do so, chop and sauté half an onion in butter for about 10 minutes on med/low heat, then simmer about a cup of beef stock/broth and thicken with 1 tbsp potato or arrowroot starch (mix the starch with a little cold water before adding it). Add some crushed black pepper and salt to taste, and you’re ready to go!