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So this is the story all about how my life got twisted upside down when I first saw the words “Bangers and Mash” on a British Pub menu and how I have never ever thought the same of British Food since. I am currently working on a keto version of this dish but in the meantime, you can find Brussels sprouts with sausage here.
This is indeed a sonnet to Brit Pub grub favourite, Bangers and Mash, the use of real meaty porky sausages, seared then simmered to perfection in a rich gravy littered with translucent, sweet, caramlised onions and served on a bed of rich, creamy buttery mash that makes such modest food translate into a frequency of “comfort” everyone can vibe with.
One thing I LOVE about having lived in the Eastern Hemishpere, is the level of intense exposure and immersion into other cultures and cuisines.
One this is for certain, I never liked British food until I tried it. They do have some funny sounding names – Toad in a Hole, Eton Mess, Minced Meat Pie (for a pie that has no meat), Spotted Sich, Mucky Dripping, Wels Rarebit, Bubble and Squeak, Pigs in Blankets, Angels on Horseback and lots more.
I’ve always fancied the way Brits cleverly – and oftentimes cheekily – coined the names of places and food. Not the least of these is Bangers and Mash.
I hacked traditional methods
Traditionally, this dish is made on the cooktop but I decided to modernise it and use my 9 in 1 Ninja Foodi Multi cooker. It’s like the Instant Pot, but better. I promise to do a review on it soon on my YouTube channel. I was able to make this dish quickly in my Ninja Foodi. I was also able to sear the sausage, caramelize onions, and pressure cook the sausage and simmer the sausage in the gravy until it reduced to a nice consistency.
The only thing I turned on my stove for was to reduce the cream and even that too could have been done in the multi coooker but I wanted to do it simultaneously while pressure cooking the potatoes.
My 7yo son Jaja makes chai in most recent recipe video:
I pressure cooked the potatoes for the mash potatoes
Yes you read right. I pressure cooked the potatoes. I wanted to cook them without water, so I placed them in the air fryer basket and put water in the cooking pot. There is method in my madness. As I say all the time in my in-person and virtual 5 Star Caribbean Cooking Classes, technique is everything. It is often the difference between an OK dish and RIVETING food experience. Some may be OK with making OK food, but I am all about helping people to create MEMORIES. Great memories etched in food. And that brings me back to my technique for cooking these potatoes in my Ninja Foodi Pressure Cooker.
Why it is better to cook mashed potatoes in a multi pot pressure cooker?
- Because it’s faster. Period. Seriously, why wait 35 minutes to cook 2lbs of potatoes when you could get it done in a fraction of the time?
- You don’t end up with water-logged potatoes and a diluted mash
- You can cook the whole dish in one pot, from the caramelized onions, to the saususage and gravy as well as cooking the potatoes.
Yield: 3-6
Bangers and Mash | Sausage and Potatoes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Bangers and Mash is the cunningly clever British name for Sausage and Mashed potatoes with an onion gravy that is a Bristish Pub favourite comfort food recipe. Very Budget-friendly. Take the extra time to make caramelized onions for a riveting dish.
Ingredients
- For caramelized onions:
- 4 large onions, sliced into medium rings
- 1 tablespoon olive oil
- Freshly ground black pepper
- Himalayan pink salt to taste
- For sausage:
- 5-6 large sausage links (chorizo or another variety)
- 1/2 teaspoon Maggi Season Up
- A few dashes Worcestershire sauce
- 1 sprig thyme
- 1 clove garlic
- Scotch bonnet pepper (to taste)
- Himalayan pink salt to taste
- Freshly ground black pepper
- Parsley, finely chopped
- For potatoes:
- 2 lbs/ 1kg potatoes (Russet is ideal)
- 250 ml cooking cream or cooking
- 6 tablespoons butter
- Himalayan pink salt to taste
Instructions
Caramelsend onions:
- Turn on the Ninja Foodi on high. When hot, add oil and sauté onions then reduce to medium and then cook, constantly stirring for about 30 minutes. Add salt and pepper to taste and set aside.
- Sear sausages on medium hight heat on both sides. Add 1 cup of water, Worcestershire sauce, Maggi Season up, thyme, scotch bonnet, a tablespoon of the caramelised onions and place pressure cooker lid on and pressure cook for 12 minutes on high With vent closed. Once it beeps that it is finished, Then open vent for a quick release.
- Taste, add salt and blackpepper as needed
- Turn on the Sear/Sauté function, add chopped parsley and reduce gravy until it gets some body. This will happen very quickly. Then set aside in the oven with the onions to keep warm.
- Add 1 cup of water to the cooking pot, place potatoes in the air fryer basket , sprinkling salt on the the potates. Then place air-fryer basket in the cooking pot. Change the function to Pressure and set on High for 5 minutes with Vent closed.
- Once done, open vent for a quick release.
- While pressure is being released Pour cream into a saucepan on the stove top and heat the cream.
- Remove the basket with the potatoes and place potatoes in a bowl and mash, adding butter and salt and hot cream. Add salt as needed.
- Serve a bed of potatoes, sausages and gravy and top with caramelised onions on top.
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