Vanessa suggested the other day that we break out the bangers and mash for what was shaping up to be a poor weather evening meal. Bangers and mash (for our friends back in the US) could be a national dish here in the UK. It is so simple, but the number of combinations of different kinds of sausages and varieties of mash and sauces is endless, which is what makes it so great.
Admittedly, the idea was hatched out of a need to use up some potatoes we had lying around, chiefly among them, a sweet potato. This whole dish was conceived out of a need to use that delicious sweet potato.
Spicy and sweet together is one of my favorite flavor profiles. This original recipe delivers big time. You can throw this whole thing together in about 30 minutes. The sauce was the most surprising thing here... you wouldn't think maple syrup, Dijon and chile powder would go together. It is awesome. Try this on the next crappy winter day and you'll have something to be happy about.
4 spicy pork sausages, preferably the "Winter Warmer" variety from Buckwells Butcher in Southsea, UK
MASH
1 large sweet potato, peeled and cut into chunks
4-5 fingerling potatoes, peeled
5-7 sage leaves
1 clove garlic, minced
¼ cup milk
2 tablespoons heavy cream
1 knob butter
salt and black pepper
pinch of cinnamon
GLAZE
¼ cup maple syrup
1 teaspoon Dijon mustard
1 teaspoon chile de arbol powder, or other chile powder
pinch salt
Put the potatoes in a small saucepan and cover with cold water. Bring to the boil over high heat and reduce to a simmer. Simmer the potatoes for 20-25 minutes, or until pierced easily with the tip of a sharp knife.
Pierce the sausages with a fork and place in a heavy cast-iron skillet over medium-high heat. Cook, turning occasionally, until cooked through, about 15-20 minutes.
While the potatoes are simmering, put the milk, cream, sage, garlic and butter in another small saucepan over low heat. Heat through until heated through, then keep warm.
For the sauce, combine the maple syrup, Dijon mustard, chile powder and salt in a bowl. Whisk to combine.
When the potatoes are ready, drain them in a colander and put them back in the same pot. Put back on the heat briefly to steam out any water left in the pot. Off of the heat, mash the potatoes up with a potato masher (or use a potato ricer for a very fine mash). Once mashed, start adding the hot milk mixture a little at a time and beating it in with a wooden spoon until incorporated before adding more. You may not need to use it all, keep checking the consistency until you have it how you want it. Mix in the cinnamon. Season with salt and pepper to taste.
Put a mound of mash down on a plate. Top with sausages and a generous amount of sauce. Serve hot.
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