When I think about British cuisine the first thing that comes to my mind is Bangers and Mash. Don’t ask me why!

6 years ago I tried starting a Harry Potter book club with my friends and I remember making Bangers and Mash to serve everybody.

I was given The Unofficial Harry Potter Cookbook a while ago and I’ve enjoyed reading through it to discover more traditional British cuisine, but the first thing I made was the Bangers and Mash. I didn’t remember the onion gravy from my first experience with the meal, but it was probably my favorite part of our dinner!

The boys loved the sausages. Firecracker wouldn’t touch the mashed potatoes, though. If it’s not in French fry form – he won’t eat a potato… I served our bangers and mash with Brussels sprouts. We found a caterpillar on one of the sprouts and attempted to keep it as a pet. Yea, that lasted about a day – whether it died from lack of oxygen or being shaken by the toddler (picture Darla from Finding Nemo) I don’t know.

Bangers and Mash

Ingredients for bangers:

• 1/2 lb ground pork
• 1/2 lb ground beef
• 2 egg yolks
• 1 C panko
• 1 1/4 tsp Italian seasoning
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp pepper
• butter for frying

Ingredients for mash:

• 3 russet potatoes, cubed
• 3 tbsp butter
• 3/4 C milk

Ingredients for gravy:

• 3 tbsp butter
• 1 onion, chopped
• 3 tbsp flour
• 2 C vegetable broth

Steps:

1. Make the onion gravy: Cook the onions in butter over low heat, stirring occasionally, about 30 minutes until the onions are golden. Stir in the flour until combined. Add the broth and cook over medium heat until thickened, stirring often. Season to taste with S+P.
2. Make the mash: Place the potatoes in a pot and cover with cold water. Bring to a boil over medium-high heat, reduce heat, and cook until potatoes are fork tender. Drain. Mash with butter and milk until creamy. Season to taste with S+P.
3. Make the bangers: Combine meat, egg yolks, panko, seasonings, and zest. Form into sausages. Fry bangers in the butter over medium-high heat, searing on all sides, and cooking until an internal temperature of 165 degrees F is reached.
4. Serve the sausages atop the potatoes, finishing with the gravy.

*This recipe is adapted from The Unofficial Harry Potter Cookbook*

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