If you listen to my weekly radio Food Show, a few weeks ago was all about Sausages.
I was delighted to have 2 guests aboard James Taylor and Richard Brown aka Bobby’s Bangers and the combined efforts as Bangers and Bacon. James aka Bobby of the Bangers started as The Husband and Wife (Heather) team who focus on making full meat sausages, high quality, handmade and unique flavours and the traditional too , they are sold across the North West at markets – check out Warrington, Buxton, Ashton, West Didsbury to name but a few check:
check out their website at www.bobbysbangers.co.uk or follow them on twitter to find out where they are next.
They also joined forces with Richard aka Flavours found and now do Popup restaurants check out twitter on Bangers and Bacon creating Chefs table or here for tickets to their next event Chefstable.
Now I was lucky enough to meet these 2 characters doing Demo’s and through Twitter friends, they are full of life, passion for great real food, street food ambassadors and aficionados and just great blokes and they was delighted to have them come on the show and let us taste live on air and also talk about the whys, whats behind great sausages and cooking tips- its worth a listen as as did milk the Bangers innuendo!
I was also very fortunate to be given some of their wares to take home and here are the recipes.
Bombay Bangers and Coriander And Brown Butter Mash, Onion Gravy
You cant go wrong with Bangers and Mash, well you can if the Bangers are poor quality. Bobby’s Bangers are delicious and we used the amazing spiced Bombay Bangers here a true family favourite now.
- 8-10 Bobbys Bombay Bangers (2-3 per person)
- 2kg of potatoes- waxy preferable rough chopped
- 150g salted butter
- Fresh Coriander handful
- 2 tsp of ground coriander
- 4 small onions or 2 larges ones sliced evenly
- 1 tsp of sugar
- 1tsp of flour
- 200ml Homemade Stock ( or one of your choice)
- salt and pepper
- I roast my sausages in the oven for an even and slow cook, you can pan fry but really do it slowly this is not about fast and undercooked this is even colour and even cooking. In thew oven will take about 20-25 minutes (keep any of the juices for your gravy)
- Boil a pan of salted water and add the potatoes and allow to cook until soft – about 12-16 minutes
- Whilst the potatoes and sausages are cooking make your gravy and brown butter
- Put 100g of butter into a pan and on a low heat allow to ,melt, then foam and then turn into brown nutty butter- keep an eye on it, it will turn and burn quickly . Put aside
- In another pan put thw 50g of butter and the sliced onions, sugar,salt and pepper and allow to cook down until caramelised, add the flour stir until onions are coated, then pour over the stock stirring until it thickens, keep on a low heat. ** add a little of extra mash water, and any juices at the end and stir through
- Once the potatoes are soft drain the water (keep some of the water for later the starch will help thicken your gravy). Put back in the pan and add the brown butter and ground coriander- MASH throughly
To serve put the mash and sausages on a plate, pour over your onion gravy and sprinkle with freshly chopped coriander.
Bobby’s Bangers Bury Black Pudding Sausages in Toad in’thole (proper Lancashire stylie!) And a cheeky Onion gravy
Using 2-3 sausages per person we used the delightful Bury Black Pudding Bobby’s Bangers,also used a batter recipe from Iain Devine aka @Thedrunkenbutcher or check out his website for great recipes and ramblings, Iain is a great chef who does supper clubs at his home and cooks some of the best meat around – he was also key introducing me to James Taylor aka Bobby’s Bangers
- Sausages 2-3 per person
- Oil 2-3 tsps
- Salt and Pepper
- Above Onion Gravy recipe – adding Worcestershire sauce
- Iains method is simple and works, using a cup or glass and using the same measurements of 1 cup/glass same for eggs, flour, milk in the said cup this is your recipe.
- Mix together until a smooth batter season with salt and pepper, rest in the fridge for 20-30 minutes longer is better
- Put your pan in the oven with a little oil and your sausages and roast until coloured, the oil should also be smokey by this stage
- Pour in your batter, at this stage you can add roasted onions, apples, balsamic onions are also great or just go plain with batter and sausages you decide- cook for about 35-40 minutes until risen and brown.
- Make your onion gravy a above and add a little splash of Worcestershire sauce or even a splash of port to give it depth
Serve straight from its cooking pan