Bangers and Mash with Lingonberry Sauce

I may not be able to watch Downton Abbey anymore, but at least I can console myself with some English fare, and I’m starting with Bangers and Mash with Lingonberry Sauce.

Special Ingredients

My version of this classic dish starts with turnips as the main ingredient for the mash. Using turnips lightens the mash more so than potatoes, though I do throw a few in there as well to add starch. To make the mash, you simply boil some water then add the turnips, potatoes, and a bit of sugar and boil for about a half an hour.

Meanwhile, fry up the bangers. Bangers are English sausages named such because when fried, the casing has a tendency to “bang” open. My sausages didn’t make any sort of banging noise, but they did split open a bit so my advice: watch them while frying.

I dredged the bangers first before frying them up with onions. I don’t like the texture of onions, so when I saute them, I try to get them caramelized, rather than just cook them until they are translucent. In the case of this dish, caramelizing them and getting the bangers crispy and brown on the outside are key.

You’ll need to deglaze the pan with wine and broth, and when that is done add the thyme and the secret ingredient: lingonberry jam.

Variations

You can substitute canned (or fresh) cranberry sauce or raspberry jam, but I usually have a jar of lingonberry jam around, so I used that to add a bit of tangy sweetness.

When the turnips are done, drain and mash up. Add butter and chicken broth to achieve the texture that you like and set aside until the bangers are finished. When done, simply plate everything and serve.

Bangers have a more subtle flavor than some of the other sausages I’m typically used to like spicy chorizo, herby Italian sausage, or hearty kielbasa. They are mild, but that allows the lingonberry and herb sauce to come through. It goes perfectly with the lighter mash.

Four bangers, sliced up, can feed six when served along with mash.

My version of this classic dish is a little bit more in line with fare from California than Canterbury, but still just as delicious.

You Might Like These Too!

• Creamy Garlic Mashed Potatoes
• Lentils with Spinach and Herbs

Bangers and Mash with Lingonberry Sauce

5 from 1 vote

Print Pin Rate

Course: English

Cuisine: Dinner

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Author: Four to Cook For

Ingredients

• BANGERS
• 1 lbs of pork sausage bangers
• 1/4 cup all-purpose flour
• 1 medium onion sliced
• 2 tbps olive oil
• 1/4 cup red wine
• 2 tbsp chicken broth
• 3 tbsp Lingonberry sauce
• 3 sprigs fresh thyme minced
• MASH
• 1 lbs turnips quartered if turnips are larger than 3"
• 1-2 red potatoes quartered if potatoes are larger than 3"
• 1 tsp sugar
• 1 tbsp butter
• 1/4 cup broth

Instructions

• Bring a six-quart pot to broil. Add the turnips, potato, and sugar. Boil for about 30 minutes or until turnips and potato are tender.
• Meanwhile, dredge bangers in flour and over medium heat, sauté the onions and bangers in a large skillet together with a little olive oil together until the bangers are brown and crispy.
• Pour over the wine and broth and scrape the bottom of the skillet to deglaze.
• Add lingonberry jam, and thyme. Salt and pepper to taste, and turn heat to low.
• When turnips are done, drain the water and mash up with a potato masher. Add butter and broth and mash until you get the consistency you like.
• Plate the bangers over the mash and top off with sauce.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.