Thread: Bangers and mash

Bangers and Mash to me is 3 short fat Beef Bangers, Light and Airy Mash and a good onion gravy. Best with cooked onion thru the gravy.

Each to their own, hope the boss enjoyed her treat!

I can't beat the missus' mash: light and airy says it.

OP's is always the best treat.

'cept when you know in your heart it's time to give as best you can.

Boerewors, now you are talking real food. Although they claim it's authentic those of us who have eaten the real thing under the African stars know they have not quite got it.
Should be served with stiff maze meal porridge (pap in South Africa, or sadza in Rhodesia [that was]) not mash, although that's what I get now.
Regards

Darn you, I've just had dinner and now I'm hungry again.

Originally Posted by rsser

I picked up a length of boerewors if that spelling is right. A South African snag.

But is it as good as the original Dutch "boerenworst", eaten with" hutspot" or with "zuurkool" or "rodenkool" ? I'msalvating as I think of them.


Peter.

Don't think my Dutch mum ever served the original version.

The others you mentioned, oh yes. And stumpot.

Somewhat depressingly I've found Mash sends my sugar levels sky high so one of the few ways I find I can eat potato and stay below the level is to bake them.

One of my favourite easy recipes involving quality sausages and potato is

Half a dozen small potatoes chopped in half.
Some thick slices of sweet potato or any other orange veggie.
Half a dozen small onions cut in half
Any other veggies that can be easily baked - I find parsnip, or chopped red or green pepper, or both, work well with this dish
Handful of pitted olives.
A whole clove of garlic peeled and rough chopped.
As many quality sausages as you are allowed.
(Optional) Chilli flakes or chopped fresh chilli

Just throw the whole lot in a large baking dish and dollop some good olive oil over the top - diet conscious people can use a spray of olive oil if they wish.
Thoroughly tumble everything (I use my hands) so that everything gets a coating of oil and bake for an hour.
If you remember every 20 minutes or so stir so all the flavours get into everything

Serve with a green veggie for contrast.

Boerewors is be reserved for the barbie (or "braai", in South Africa). It is not something you fry up in the kitchen! A barbie ain't a barbie without boerewors. Here in Perth it is sold everywhere.

Grilled in a large sausage ring - do not separate into small pieces until it is nearly done. This way the meat does not dry out.

Regards from Perth

Derek

Bob, I have something similar. Bake at 200C pure pork snags with chunks of pumpkin and quartered red onions, sprigs of rosemary and time and plenty of olive oil to coat. Then serve with generous splodges of tomato salsa.

After reading all yous blokes recipes made me think that any man should be able to knock up an interesting meal for himself or others. Its not just the domain of the female. But.....(Yeh I know there is always a but) I did know a bloke whose wife was a nurse on revolving shifts. I bumped into him one day and he was grizzling about the wife on shift work and him having to get his own meals. The grizzle went on and on and culminated into him complaining about having to eat baked beans. I told him that even baked beans could be interesting by simply adding curry powder and just stir it in while on the stove heating up......The reaction was...."don't know how to use a stove".....I reckoned he deserved to starve!!!!


Ern, your European blood manifests in all sorts of ways. When you do it again, sing out and I'll come down for tea

LOL.

Even canned baked beans are now available with Sweet Chilli sauce. The vego kid loves it.

...

When I left home I could toast a slice of bread and that was it. Then taught myself from recipe books. Ain't hard. I was determined my three kids would learn to cook at home and once they'd reached an age at which they were competent each of them took their turn to cook for the family. They're all adults now and love cooking and baking.

A simple quick sausage meal I used to make when we got in late from work was to brown up snags in a sauce (not fry) pan (this also reduces snag spatter!) and when they were close to being done and would hold together, cut them into inch long segments, pour half a jar of spaghetti sauce over the them and heat until the snags were done, and then add a couple of cups of cooked pasta into the same pot. The snags I normally used for this were spicy italian type with a bit of chilli in them. Oh yeah, and I have even done this on more than one occasion with those long SA snags.

That one gets the points for easy!

Peter, re Dutch food (and manners and morés in general) have you seen this? No. 19: Mashing their food (the stamppot) | Stuff Dutch People Like

I love it Ern, just like I've grown up with. I especially like the quotes

Hmph. Philistine. Everyone knows you arrange your stamppot into a ring around a centre depression, in which you pour gravy. We are dike builders, not food processors!

and

For all my sneering at the good ol’ fashion stamppot, I will admit that on a cold, chilly, rainy, grey Amsterdam winter evening – a stamppot does seem to hit the spot.

It's even good on a lovely summer day when the temperature gets to a high 17.

Peter.