British Bangers with Buttermilk and Chive Mash

Todd just loves his Banger's and Mash. If I want to make him happy, that's all I have to cook up. He could very easily  eat them more than once every week!




I do think they have lovely sausages over here in the UK. . . well the best quality ones at any rate. The el cheapo ones are just plain nasty . . . but you could say the same thing about cheap sausages anywhere in the world. Full of fat and fillers, they are just horrible. There's no denying it.



But there is nothing tastier or more beautiful than a really good  sausage.  I will be the first to admit I am very fussy about the sausage that I choose to eat!  You want a meaty filling with a nice snappy skin!



I am very partial to debbie & andrew's, and I know you must be sick of hearing that, but 'tis true.   They have become my banger of choice.  I love the Perfect Cumberland ones.  Gluten, wheat and dairy free, they fall perfectly within the guidelines of healthy eating, as they are also quite lean. Scrummo!



Today I glazed them in a deliciously sticky sweet, fruity and spicy glaze and pimped the mash up with some chives and buttermilk, which stretched the boundaries of the traditional idea of Bangers and Mash, but not in a bad way.  These were very tasty indeed.



Todd thoroughly enjoyed.  His meat and potato loving heart was well and truly content with this dish.  Mission accomplished. He didn't even miss the Bisto.



*Sticky Bangers with Buttermilk and Chive Mash*
Serves 4
Printable Recipe

This ain't yo mama's bangers and mash!

1 pound good quality butcher's sausages
2 dessert spoons of mango chutney
2 dessert spoons of apricot preserves
2 dessert spoons of grainy Dijon mustard

For the mash:
2 pounds floury potatoes, peeled and cut into chunks
( a maris piper, or a russet type of potato)
2 ounces milk (1/4 cup)
2 ounces butter (1/4 cup)
4 to 6 ounces of buttermilk (1/2 to 3/4 cup)
1 bunch of chives, finely chopped
salt and black pepper

Heat a large skillet over medium high heat. Add about a TBS of oil or less, just enough to coat the pan and allow it to heat up. Add the sausages in one layer, reduce the heat to medium and cook, turning frequently, until nicely browned all over and cooked through, about 20 minutes.

In the meantime place the potatoes into a pot of lightly salted water and bring to the boil. Cook until fork tender and then drain well. Place back into the saucepan and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Beat in the milk, butter and buttermilk until ight and fluffy. Season to taste with salt and pepper and stir in the chives. Keep warm.

Stir together the mango chutney, preserves and mustard. Turn up the heat under the pan of sausages. Pour the mango mixture over top. Heat to a boil and cook for about 5 to 10 minutes, until the sausages are lightly glazed and sticky, but not burnt. Remove from the heat.

Divide the sausages and the mash amongst 4 heated plates and serve immediately along with your favourite vegetable. (Todd likes peas and carrots. He's so predictable!)