According to Wikipedia, bangers and mash is a traditional British dish, made out of pork or beef sausage (often called Cumberland sausage) and mashed potatoes, and is usually served with an onion gravy. This dish is often seen on the menu at Irish pubs, although there is no proof that bangers and mash is more popular in Ireland than in British isles.
Where does the term “bangers” come from, you wonder? Well, “although it is sometimes stated that the term “bangers” has its origins in World War II, the term was actually in use at least as far back as 1919. The term “bangers” is attributed to the fact that sausages, particularly the kind made during World War II under rationing, were made with water so they were more likely to explode under high heat if not cooked carefully; modern sausages do not have this attribute” (Wikipedia, 2013).
My twist on this classic dish comes from creating a topping of sauerkraut and caramelized onions. I decided to use sauerkraut because it’s sour and salty and the onions are sweet, which makes a great combination when served with meaty sausages. So since sauerkraut is popular in German dishes (and Ukrainian), I decided to call the recipe “with a German twist”. Enjoy!
Yield: 4 servings
- 2 lbs Potatoes (I used red potatoes, they are less starchy, less carbs).
- 8 Sausage links (raw in casings, not cooked) (I used Polish, pork raw sausage, but you can use Italian or Cumberland)
- 1/2 lb of Sauerkraut (I used Organic from Whole Foods)
- 1 tb spoon Olive Oil
- 1 large Onion, sliced into half moons
- 2 tb spoons Butter
- Half a cup of Water
- Salt, to taste
Peel and slice onions, add to a pre-heated skillet, add 2 tablespoons of butter (use more if needed), and on low heat cook the onions until golden brown, stirring occasionally. Remove from heat. Add onions to the sauerkraut, mix together, set aside.
Peel the potatoes, place in cold water, add salt, cover, and bring to boil. Reduce heat to medium and cook until fork-tender.
In a skillet, on medium heat, place sausage links, add water to cover just about half way up, cover with lid, cook for 20-30 minutes until sausages are cooked through. Once the water evaporated from the skillet, drizzle some olive oil and brown sausages on both sides.
Drain potatoes, add butter (optional) and mash them with a potato masher. Serve alongside the sausages topped with sauerkraut and onion mixture.