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Bangers and Mash With Golden Onions

5.0(8)

Traditional Anglo-Saxon Australian tucker BEFORE the diverse influences of many migrant groups made our cuisine so rich and varied. This recipe has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found in Huey's 'Tales and Recipes from a Travelling Cook'. Huey (Iain Hewitson) is an Australian chef who has written several books. He hosts a TV cooking show twice daily on weekdays, and runs Tolarno's restaurant in Melbourne. Huey recommends using a floury variety of potato for this recipe. He also advises that: "Blanching the sausages beforehand may be frowned on by the purists, but it is guaranteed to stop them bursting". The inclusion of garlic is one of my modifications. Bangers and mash of say fifty years ago would have been highly unlikely to have contained garlic. And the mashed potato could not have been heated in the microwave! If you want a more authentic experience of old-fashioned Aussie tucker, leave out the garlic and don't use the microwave!

by bluemoon downunder·published 2005-09-19

Open original recipe

One Dish Meal

Servings

4 serving(s)

Total time

40 min

prep 10 min

Calories / serving

1522 kcal

Ingredients (11)

serves

12 sausagessausage
6 large potatoespotato
3/4 cup milk, low fat milk is finemilk
salt, to tastesalt
fresh ground pepper, to tastepepper
3 tablespoons olive oilolive-oil
1 tablespoon butterbutter
2 onions, finely slicedonion
6 garlic cloves, finely choppedgarlic
1 tablespoon creamcream
Dijon mustard or English mustardmustard

Instructions (9 steps)

01Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
02Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
03Drain the potatoes well.
04Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.