Bangers & Mash

jeffsee · Mar 15, 2012

Well, I'm done cooking for tonight.

The Bangers & Mash turned out better than I expected. The smokey flavor was a nice touch. :clap:

First, I grilled the sausages.

LOVE the TBS flowing from my WSM. :becky:

There sits the WSM almost daring the sausages to jump in. :boxing:

Once they were ready, I put the sausages in some cast iron.

Time to make the onions for gravy.

Caramelized the onions.

Add in some flour, tomato paste, and GUINESS.

To make this serve enough folks for the luncheon, I decided to cut the sausages into chunks. Then I created layers of onion gravy and sausages. :rockon:

Bangers and Mash side-by-side. Tomorrow, I'll post more pics of it plated and in people's mouths. :attention:

Thanks for looking!

bluetang · Mar 15, 2012

Dang, that looks killer! KILLER!!

cowgirl · Mar 15, 2012

Looks soooooo good!! :thumb:

Phubar · Mar 16, 2012

Love me some bangers 'n mash!
Yours looks great!

MikeR · Mar 16, 2012

Looks good- looking forward to the plated pics, not so much the pics people chewing.

Skidder · Mar 16, 2012

Stick to your ribs GOOD!! Nice work

wnkt · Mar 16, 2012

Looks real good.
Did you make the bangers yourself, or store bought?
Did you get much smoke flavor by smoking the bangers after grilling them?

jeffsee · Mar 16, 2012

wnkt said:
Looks real good.
Did you make the bangers yourself, or store bought?
Did you get much smoke flavor by smoking the bangers after grilling them?

Couldn't get Bangers on such short notice, so I opted for Italian sausages.

Just before putting in the smoke I pierced each sausage to allow for some smoke. Then, after cutting up the sausage and covering in gravy, I left the top of the Dutch oven off to allow more smoke. I was pleasantly surprised by the amount of smokey flavor that came through in the final product.

BBQ Bacon · Mar 16, 2012

Wow, that looks great. Had bangers and mash for the first time about 20 years ago in a hole in the wall in New York City. Run by a bunch of UK models who moved to the US. It was great.

NU2QN · Mar 16, 2012

Looks Awesome. I'm adding this to my list of recipes.

jeffsee · Mar 16, 2012

Beef Stock

NU2QN said:
Looks Awesome. I'm adding this to my list of recipes.

I almost forgot. I have 2 cups (give or take) of beef stock that went in after the Guiness evaporated. Simmered for about 15 minutes.

jeffsee · Mar 16, 2012

This is only a quick plate shot. Someone begged for a sample because they will miss the luncheon today. Keep in mind that the plate is cold.

HOG WILD BBQ · Mar 16, 2012

fark! that looks good

PatAttack · Mar 16, 2012

No one is going to eat that. So, pack it up and send it to me!!:becky:

Looks devine!

landarc · Mar 16, 2012

Looks good, never had that.

jeffsee · Mar 16, 2012

Guinness, guinness, guinness

landarc said:
Looks good, never had that.

The key to that awesome onion gravy is the can of GUINESS. Yummy!

grillin'fox · Mar 17, 2012

Looked so good I had to make it myself today. Thanks for the post and Happy St. Paddy's

LMAJ · Mar 17, 2012

Um... Yes Please!!!!

deepsouth · Mar 17, 2012

now that's banGin!

ThatsWhatSheSaidBBQ · Mar 18, 2012

I was gonna say those bangers look awfully big! I actually like the idea of using Italian sausages more.. Looks amazing!

Bangers & Mash

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