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This is a classic English meal and one that sits close to my heart. Anything resembling a sausage casserole on top of a soft, cloud-like pillow of mashed potato is my ultimate comfort food. If it’s on the menu at a restaurant I will order it over anything else that is there – I have passed up (maybe foolishly) some amazing meals just to try that particular restaurant’s Bangers and Mash.
There are only three elements to this dish – three perfect elements, and if one fails it will pull the other two down leaving you with nothing more than an English Public School canteen lunch (right up there with their Mushy Pea’s… Blah! That taste will forever be etched on my taste buds!)
To start with, you need to get the best sausages you know of. Here I have chosen the thick beef sausages from Hudson Meats. They are a ‘paddock to plate’ butcher and pride themselves on using regional farms to source their produce.
The potatoes for the mash should be the floury kind, such as a Coliban or King Edward but there are some fantastic multi purpose ones like Sebago, Pontiac or Desiree. My favourite would be the Royal Blue. It has purple skin and a yellow flesh and is great for mashing and baking.
Lastly is the brown onion gravy. This particular one has the richness of the beef stock along with a slight tang from the malt vinegar and a hint of sweetness that I really love. To cook this dish I like to brown the sausages, then make the gravy. Place both in a baking dish and finish off the sausages cooking time in the oven, herein lies the ‘casserole’ style that I’m particularly fond of!
I haven’t come across anyone else who does it this way, so let me know if it’s converted you?
Comfort food at it’s most sublime… Blondie 
