Need "Bangers" for recipe.?!
Answers: Every St. Paddy's Day I host a dinner & make it a point NOT to serve corned beef and cabbage. I had bangers & mash at an Irish pub and it was FAN-TASTIC! I want to make it for my yearly feast, but where can I find authentic "bangers"? I live Hammond, IN which is around Chicago, IL USA. Can I go to my local butcher shop or is there a website where I can order it? What's a good brand and price? Any info would be welcome and appreciated. Thank you for your time.
Try these sites...
http://www.gepperthsmarket.com/gepperths...
http://www.britsintheus.com/foods.htm
You could try and make your own which is not hard. The casings sometimes are available in your supermarket or your butcher may be able to help you out.
There are no specific brands to my knowledge. I do live in Aus though so bangers/snags are an everday part of life. Buthchers here compete for the best sausages. You can't beat a good pork sausage though which is more traditional.
I hope you find what you are looking for and don't forget they have to be served with a good onion gravy or even an onion jam!
I am a former chef and from Canada, our supermarket sell them along with all the other prepared sausages, in the US a close equivelent is a Farmers Suasage or a non-smoked Country style sausage, British bangers and even those in Ireland are a basic pork sausage with bread or wheat crumbs, some seasoning with a bit of sage, onion powder and are not smoked.
A nice St Pattys Day dinner is get what ever you can, Brown them in a pan and the cook 3-4 large onions in the fat with a dash oil and a bit of garlic until brown, then add a tin of Guinness stout or dark beer, and simmer the sausages in the onion and Guinness mix, take out the sausage and keep them warm, add a tin of Franco American or Heinz beef gravy and let it simmer for 10 minute on low, for a side dish make what is known in Ireland as "Champ", a mix of mashed potatos with chopped green onions/scalloins and a bit butter and sour cream.
Mound the potatos on the plate, add your sausages and spoon the gravy over top, a simple salad is a nice accompaniment or just a sliced tomatos for a bit of colour.
They are basically pork sausages but shorter and thicker than the size of hotdogs. You should be able to get them in a butchers shop or at the meat counter in the supermarket.
this one?
Bangers and Mash With Golden Onions
Ingredients
12 sausages
6 large potatoes
3/4 cup milk , low fat milk is fine
salt , to taste
fresh ground pepper , to taste
3 tablespoons olive oil
1 tablespoon butter
2 onions , finely sliced
6 garlic cloves , finely chopped
1 tablespoon cream
Dijon mustard or English mustard
Directions
1. Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
2. Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
3. Drain the potatoes well.
4. Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.
5. Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
6. Pan-fry or grill the sausages until they are browned all over.
7 While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.
8. .Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
http://www.recipezaar.com/137873
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