Howdy, folks!
So, there I was, scouring the internet for somethin Irish to whip up for St. Patrick’s Day, and what do I stumble upon? Bangers and Mash. With a name like that, I half expected it to be some sort of explosive dish (You all know I love an explosion see the video below) or a new band out of Dublin. But lo and behold, it’s just good ol’ sausage and mashed taters. Now, being from Texas, you say “sausage” and “taters” in the same sentence, and I’m all ears. Toss in some gravy, and you’ve basically described my love language.
Here’s your learnin on the history of Bangers and Mash
So, before we get too far down this rabbit hole… and dive headfirst into our sous vide soirée, let’s take a quick detour down history lane. Bangers and mash, a dish that sounds more like a late-night infomercial product than a meal, actually has its roots deeply planted in the history of the British Isles. The term “bangers” came about during World War I.
Back then, meat was as scarce as a truthful politician, so sausages were made with more water and less meat, causing them to sizzle and pop—or “bang”—when cooked. Combine those with mashed potatoes, (somethin to soothe that beast growlin in your tummy) and you’ve got a meal of Bangers and Mash that’s stuck around longer than your grandmother’s advice.
Why This Ain’t Just Any Bangers and Mash
Now, I’m known around these parts as the redneck bachelor with a penchant for cookin’—and not just any cookin’, truly Texas cuisine, the kind that could win over the heart of a Lone Star beauty or anywhere fer that matter, make anyone eating it cry tears of joy. And how do I achieve such culinary feats? With my trusty sous vide machine, or as my buddy Shane likes to tease me… Cooking in a fish tank! And a willingness to try new things.. like Bangers and mash! Come join me for some Texas sized adventure!
The Recipe: A Tex-Irish Delight
Ingredients:
- The finest sausages you can wrangle
- A touch of some red wine Yep I said it Red Wine!
- Onions, butter, flour, beef broth (gravy essentials)
- Potatoes
- A stick of butter and some minced garlic (because we ain’t skimpin’ on flavor)
- Buttermilk (for that creamy mash goodness)
Sous Vide Magic:
- Potatoes: Throw those peeled taters in a bag with a stick of butter, some good herb seasoning and the minced garlic. Seal it up tight, and set your fish tank—I mean, sous vide machine—to 190°F. Let them bad boys swim for 8-12 hours, and you’ve got yourself potatoes so tender, they’ll make a baby’s bottom feel like a cactus in comparison. Then mix em with a little more butter and a little heavy cream to your liken.
- Sausages: Now, for the bangers. Bag ’em and bathe ’em at 140°F for 1-2 hours. This ain’t your grandma’s oven cookin’. Sous vide machine this is precision, ensuring every bite is juicier than a gossip column in a small town. I then threw em’ on the smoker with some pecan (Pronounced PEEECAN) and some oak for about 30-45 min. This gives them that extra liittle flavor your longin fer!
- Red Wine Onion Mushroom and Bacon Gravy: While your bangers and mash are getting the spa treatment, it’s time for the gravy. Brown those onions shrooms and pitch in some smoked bacon like you’re trying to win a cook-off, deglaze with your Red Wine (resist the urge to swig), some more butter, little beef broth and heavy cream and let it thicken into something so good, it should be illegal. (I was terrible at gravy! Key word is WAS. I learned you cant rush or overheat your gravy. Take your time it will be AMAZIN)
Pairing with Wine
Now, I know what you’re thinking: “Wine? What’s a redneck like you doin drinkin Wine? Especially with Bangers and Mash sausage and potatoes?” Trust me, partner. Well I ain’t just your ordinary redneck I got class and style. I also know a good thing when I have it. My Exclusive Wine Club is top notch servin some world famous Californey type wines. They are made the way you are suppose to make wine without all that cowpie stuff those cheap store brands add that make your head pound like your a railroad spike next to ol John Henry… I ain’t steerin’ you wrong.
Just a side note see the video below for the only safe way for you to open a BOX WINE! Now our Deanna Young Malbec and More Than Muse Sauvinon Blanc goes with this dish like cowboy boots go with Wranglers. It’s a match made in culinary heaven.
Wrappin’ It Up
So there you have it, folks. Bangers and mash, sous vide style, with a side of humor. It’s a dish that’ll make you forget you ever doubted the delicious potential of something named like a punk rock band. And remember, when your friends see you pullin’ dinner out of what looks like a fish tank, just tip your hat and say, “Welcome to the future of Texas cuisine.”
Happy cooking, y’all, and may your St. Paddy’s Day be as green as the envy of everyone not eating this dish.
Bangers and Mash will be in my list of meals that I would be happy to share with anyone… So go get yourself a sous vide machine and some Exclusive Wine Club wine and have a throwdown!