It's the simplest, day-to-day recipes that never get documented, because "everyone knows how to make that," so this is enlightening for foreigners as well as for the historians from the year 3021.
Yes! That's why they're also the first two (vertical) rows of letters on a linotype, so if you keysmash on a linotype you get "etaion" instead of "asdf." Hence their mematic quality.
one day he’s jim browning another he’s babish occasionally bobby duke some say he’s actually a alien that can only transform into various types of youtubers
If you have trouble finding the right kind of potatoes for mashed, try the instant (powdered) kind. They are delicious, cheap and filling. If available, look for a brand called *Idahoan*. 👍
I come here whenever I am anxious or stressed. Your channel is like shelter from a heavy rain storm. You're like the uncle I never had. Thank you for your channel. I never usually watch logged in, nor do I subscribe. But in this instance and after watching for a long time, you have earned my sub. Thank you for what you do.
Well said & I totally agree... very calming & relaxing.... and, of course, makes me VERY hungry watching this and the other videos after a long day of work! I'm so glad I found this channel!!! (subscribed as well... IMMEDIATELY)
Deglazing pans is one of the best techniques the home-chef can learn. Partly because it makes your food taste better, but mainly because it makes washing up so much easier 👍
I prefer my mash potatoes smooth lump free with salted butter and a big dash of double cream- more of a purée than mashed potatoes. Your bangers and onion gravy looked really scrumptious.
This channel is so wholesome people are politely accepting each other’s mashed potato differences. The comments section is usually like a chimp enclosure at feeding time so credit to Mr Shrimp for bringing some order to the internet.
That is rare. The only time I end up having all of the ingredients is after I shopped for everything a recipe called for, and I bought enough the first time to make that same recipe again.
@@dannydanny4755 My grandmother who came over from Scotland used Oxo cubes religiously in the dishes that benefited from them. Dam she was a good cook, I miss her greatly.
The brown sticky stuff that goes in your pan and sticks to your sausages and meat when you’re cooking is called “fond” and it is the most delicious ingredient in anything, especially gravy.
We had mashed potatoes and swede in winter.I have lived in South Africa many years and so wish we could get swede here. Yes we can get squash and sweet potato but the flavour is completely different
I think the success of leaving the skin on depends on the variety of potato. Those with smooth skins work best, IMO. Where I live, bakers usually have a rougher skin and aren't quite as palatable in mash. But then, as Atomic Shrimp says, the right way is however you like them. :)
@@carolann811 True! I leave the skin on the ones that look like in the video, with fairly thin skin, but if I was making mash out of potatoes with very thick skins, maybe I wouldn't? I've never made mash out of those but if that's all there is in your area there isn't much of a choice.
A thing I've started doing is just halving the potatoes before boiling, then using a potato ricer, put the cut side down, the skin will stick to the plunger, the flesh will push through, and you'll have very smooth mash, and have saved yourself a job. I do like the skin left in a very rough mash sometimes though, where it's more smashed potato than mashed potato.
@Alice Teague I love mashed potatoes with the skin still on them. Skin on and a little lumpy is my favorite way to do them, although I love pretty much all mashed potatoes
Atomic Shrimp, you and other similar RUclipsrs kept me well fed when I moved out for college. Before, I didn't really know how to cook sausages well, they always turned out raw in the center. But you showed me how to do it and how they're supposed to look so now it's easy. Thank you for making cooking videos of simple and tasty food!
My grandmother cooker her sausages in a way to insure they were done all the way through. She started their cooking in a frying pan in about a 1/4'' of water. Simmered them in the water until the water had boiled away. By this time some of the fat had rendered out of them and they started frying in their own grease. They came out nicely crispy brown on the outside and and no raw insides. Juicy but done. While they simmer you can work on other things. The sausages let you know when the water has boiled out because they sound different cooking in the grease.
Mashed Potatoes: One thing that is rarely mentioned is that some potatoes actually have a distinct flavour. Sadly, in the days of mass production, most of the flavourful varieties have disappeared. For example, my grandparents came from Finland and brought a variety (thinner skinned but dry) with them and grew a garden-full every year. They were the best potatoes I ever tasted and were sadly lost when my grandfather passed away. Anyway, I like my mashed potatoes very much like this video (a bit more mashed, but certainly not blended). Sometimes I leave the skins on and it adds to the texture/flavour. I also add milk (as well as butter). I use my grandfather's wooden masher (that is probably 100 years old) and it still works great (not to mention the good memories it always brings). Adding garlic sometimes is a nice variation or chopped fresh chives. One other variation. At Christmas, I remember getting what we called "oven" mashed potatoes. Very simple. After the regular mashed are done, put them in a low oven dish, coat the top in butter and bake until crispy on top and soft in the middle. Give it a try sometime - delicious.
Out of curiosity, where are you from if I may ask? I very rarely see a Finnish surname like yours outside of Finland and I think every time I have run into one, it has been someone from USA or Canada which I gather is mainly because of the mass immigration in the 19th and 20th centuries when people left there to look for a better life. Always makes me happy to see one though!
@@suredec1 I am from Canada. I grew up in Northern Ontario. You are correct about Finns coming here. My Grandfather left because he was distrustful of Russians (after the Soviets tried to take over Finland). He also spent his sixteenth Birthday in a Russian prison (that's a long story). He brought my grandmother and mother, who later met my dad (also from Finland). He was an orphan and left as soon as he turned 16 and was allowed to go. They all came to Thunder Bay, ON which still has one of the largest Finnish populations anywhere (2nd only to Helsinki itself I believe). I once asked my grandfather why he picked Thunder Bay and his only answer was that it was where his and my grandmother's friends/relatives went.
@@BHatMusic I got curious about your claim of so many Finns living in Thunder Bay so I had to google it, and I found that around 15,000 people of Finnish decent live there. It's way lower than the 600,000+ people who live in Helsinki, most of them being Finnish. I'm Finnish myself and live in Espoo, the second largest city in Finland, and it has a population of over 250,000 people. How your grandfather arrived in Thunder Bay is very interesting though!
@@VellaEW I stand corrected. However, the Finnish population is diminishing (at least culturally). Very few now learn the language and some of the most iconic Finnish stores and restaurants have closed. Very sad.
Mr. Shrimp, I have found your channel a delightful way to spend time during otherwise stressful and difficult circumstances. It's not even so much what you do (although I like cooking and scambaiting in particular), but your curiosity, interest, and authenticity that really resonate.
I love mashed potato exactly this way except I add quite a lot of freshly grated nutmeg which may sound weird but makes them even more of a comfort food. What you had to say about mashed potato being fine in many forms was so refreshing to hear. Lovely video - thank you!
Nutmeg is a great spice! In the 18th century United States, nutmeg was added to literally everything because it is so good. Can't go wrong with nutmeg.
You are killing me. I'm a yank who lived in England for many years and this is by far the best Bangers and Mash video ever, from the way you cooked the sausage to how much you mashed. I have never been able to get proper Cumberland sausages in the US which means no B&M or Full English! New Subscriber.
As a professional chef this was honestly so refreshing to watch, I absolutely loved how you make your onion gravy. I had a massive smile on my face and a yurika moment when I could imagine them umami notes the marmite would bring. LOVE IT
My entire childhood right here! When ever I can't think of something to cook, I just make bangers and mash. Your channel is cool man and your mannerisms is joyful to watch, thank you ☮️
@@riddlydiddlyimawantedmanin4442 Try polish bacon or Boczek. It comes in a solid block and you can slice it or dice it and its easy to trim off the prominent fat layer. It tastes amazing, too not just like it's going to kill you with salt or artificial smoke flavour.
Chives and sour cream (in place of butter) are my favorite things to add to mashed potatoes, along with generous amounts of black pepper. To me, mashed potatoes are mostly a vehicle to get tasty things like gravy or meat from the plate to the mouth! No meatloaf or roast chicken is complete without a nice side of mashed potatoes and gravy.
In case you’re wondering (I had no idea) Marmite is a thick, dark brown savory spread made from a concentrated yeast sludge, a byproduct of the beer brewing process. Beer and Marmite for everyone!! It’s a Brit thing (although invented by a German) and love it or hate it, it’s evidently very good for you. Ah, just another super power of beer!
If you can't find marmite then look for vegemite instead. Very very similar but the Aussie version. You can also use Bovril which is what my mum used to use (Marmite/Vegemite went into the dog's dinner every day for his gravy, he loved it and hated Bovril).
i can imagine its better to cook with very little heat in countries that are "blessed" by the sun. therefore the culture in these places probably didnt use temperatures above 100c.
@@GreatSageSunWukong the simple thing is, building a brick oven ain't cheap in either materials or labor if you don't want it to be a massive fire hazard.
@@notthatcreativewithnames Polynesia is hot they used to put hot coals in pits, slap some leaves on top then food thrn more leaves and coals then cover it in soil and leave it a while
"You might be wondering why I'm doing bangers and mash, it's a no recipe dish" It's lockdown and it's winter, plus you've uploaded so I'm happy as always 😌 Looking forward to the second part 👍
I like my mashed potatoes exactly the way you did it. Thick and lumpy with a nice chunk of butter melted in. Here in the states we call that variety Yukon gold.
I'm in the USA. I did this with plain Pork Bratwursts - I cooked the brats/bangers with some lard. I subbed Beef Broth Base for the Marmite this time. turned out delicious!
@@minuteman4199 - my sister tried this dish in London, while we were on vacation. She said the sausages were very mild. Not like breakfast sausages in the US at all, which tend to be a bit spicy.
This American certainly isn't wondering why you're making bangers and mash; I've never had it before! Looks easy to make and delicious, so I'll give it a go soon. Thanks for the video!
Looks great - I love mash in all forms! Recently i have sometimes started to chop them small and leave the skin on. Once mashed in it is actually quite good, rustic and has texture but with something like bangers and mash I think it works well. But yeah other times i'll rice it! Good tips on the gravy i've struggled with that in the past.
tbh I'd be happy to see more cooking content from you, regular cooking without constraint of costs, challenges. Just cooking dinners, comfort food, something lavish and the like. Something your viewers can try out at home. Who's with me?
I sit down for dinner, open up youtube and what do I see? Shrimp uploaded a food video just now! Now if that's not timing. I can only watch these while eating, for obvious reasons 😁
Mushrooms have a very meaty taste. If you saute white onions down in a bit of butter and a touch of oil to stop the butter burning they are just lovely. Add them to a pot of gravy and let them simmer away for 10 minutes before pouring over the mash & sausages.
I generally cook with cremini mushrooms, and they have a delicate flavour that doesn't pair well with onions. I could see it working with a stronger-tasting mushroom like a portabello, though.
I'd like to add, in addition to agreeing with all the positive comments, that I love listening to your voice! Thank you for your kindness and cheers to you and yours!
I like my mash kind of like yours. I think when professional chefs on TV do mash and it is like silk, it is more like a purée. Which is fine like you said. But I like my mash to be mash and not a mash verging on a sauce! Hahaha!
I just finished making and eating this recipe from your video and I must say, I’m impressed. My wife and I will definitely be enjoying this recipe again.
@@ohwhatelse oh really? That’s interesting, Not sure we use the word homey over here but, that’s what I mean when I say homely! Thanks for the lesson though!
I prefer the middle-ground of smooth and lumpy. I like it when it's kinda 50% smooth and 50% lumpy. If anyone wants to try it: Boil 2 pots of potatoes and mash one of them smooth and the other lumpy and then put it all into 1 pot and then gently mix it a bit(important that you mix it gently). I find that doing it in 2 separate pots is a lot easier.
I made this today, but I used maple syrup instead of sugar in my onions to caramelize, and I had carrots as well. For my potatoes I used less butter and a bit of milk. I also put black pepper and garlic in my potatoes.
Hello, from the states. I love Bangers and Mash and I learned a few things watching this video about making onion gravy from the pan drippings but we do not have marmite and I totally agree on mashed potatoes whatever way you like them that is the way to make them. The dish looked amazing !
One of the best demonstrations of this dish on net … I love making it using this video… this shows British food is tasty and full of flavour if you cook it right!!! Well any recipe is tasty when cooked right … right?!
My family always loved fluffy, lumpy mashed potatoes. For some reason we called the lumps "nuts" in the mashed potatoes, never figured out why, or if it was a Pennsylvania Dutch thing or just my family being weird.
Bangers and mash is a classic, thank goodness you made onion gravy, not the same without. Controversially, I put garlic and herb cream cheese in my mash, it makes it really creamy and tasty 🤤👍
I am actually going to make bangers and mash for the family tonight, I'm not even having lunch today since I'm fasting, so a nice hearty meal at about 6pm will be perfect.
Hello just found your channel today - love the sharing with Babatunde and your review on meat free sausages etc (I am a meat eater personally but that was interesting). You now have a new subscriber
Looks absolutely delightful. My preference for mashed potatoes is "any way I can get them". Smooth, chunky, doused in butter or flavored with chicken stock....all good to me.
3:10 I'm gonna have to disagree with you on that point. Skin-on mash is a very real thing, all you have to do is cut out any eyes or blotches on the potato, wash thoroughly and then dice as you did. Leaving the skin on adds a rustic flavour to the mash and I highly recommend trying it : )
One of my roomies clued me in on this about thirty years ago, and I've made my mash with skins ever since. Suits me, because I'm lazy and hate peeling spuds.
Yep, I do it all the time, usually with "new" or "young" potatoes (red bliss, fingerlings etc.), thinner skinned potatoes to say the least. I won't do it with a russet though, a bit too much skin going on there.
I like using russet potatoes for my mash, because I prefer rustic food, and the mash I get out of them tastes to me like a baked potato fresh from the garden. Skins on are must for me. Usually, I don't bother to peel the potatoes as long as they are washed properly, and slice them almost paper thin. I mash them somewhere in between lumpy and smooth, because I like the two different textures. Butter, salt and pepper in considerable amounts are all I need, but if the mash is too hard, I warm up a little milk to loosen it up a bit. Cajun seasoning or bacon bits if you dare, but that's it, more or less.
![Macaroni [and] Cheese - Kraft Box vs Lidl Sachet vs Home Made](http://i.ytimg.com/vi/sxJGwqBIdCY/mqdefault.jpg)
It's the simplest, day-to-day recipes that never get documented, because "everyone knows how to make that," so this is enlightening for foreigners as well as for the historians from the year 3021.
Yes!!
Isn't etaoin shrdlu the most common English letters?
Yes! That's why they're also the first two (vertical) rows of letters on a linotype, so if you keysmash on a linotype you get "etaion" instead of "asdf." Hence their mematic quality.
@@etaoinshrdlu927 That's pretty interesting
And Americans
This mans channel is the best channel to just binge watch random shit
one day he’s jim browning
another he’s babish
occasionally bobby duke
some say he’s actually a alien that can only transform into various types of youtubers
@@tenzinc1514 And now I have to find this Bobby Duke channel... What should I expect?
@@Tigermoto extremely goofy and silly man makes incredible art (usually from normal household items or garbage)
This is what made youtube great in the beginning. Just people doing people stuff you can relate to :)
haha np
I'm loving this. I can't wait to taste it.
Haha I got your notification just after this one. Love your channel!
Love your channel
If you have trouble finding the right kind of potatoes for mashed, try the instant (powdered) kind. They are delicious, cheap and filling. If available, look for a brand called *Idahoan*. 👍
You'll love this. Most of us were raised on this cheap simple food.
Seriously, I think you’re going to LOVE this. One of my faves. Bangers and Mash! Classic.
I come here whenever I am anxious or stressed. Your channel is like shelter from a heavy rain storm. You're like the uncle I never had. Thank you for your channel. I never usually watch logged in, nor do I subscribe. But in this instance and after watching for a long time, you have earned my sub. Thank you for what you do.
Well said & I totally agree... very calming & relaxing.... and, of course, makes me VERY hungry watching this and the other videos after a long day of work! I'm so glad I found this channel!!! (subscribed as well... IMMEDIATELY)
@@TheGurra93 I wasn't speaking to you and I don't invite conversation.
@@ianjohannes7524 There’s a reply section for a reason...
@@freddieparrydrums I don't care.
@@ianjohannes7524 Did the guy delete his comment or did @QUIZFILTER change his name?
Deglazing pans is one of the best techniques the home-chef can learn. Partly because it makes your food taste better, but mainly because it makes washing up so much easier 👍
I prefer my mash potatoes smooth lump free with salted butter and a big dash of double cream- more of a purée than mashed potatoes. Your bangers and onion gravy looked really scrumptious.
My dogs are my deglazing department.
This channel is so wholesome people are politely accepting each other’s mashed potato differences. The comments section is usually like a chimp enclosure at feeding time so credit to Mr Shrimp for bringing some order to the internet.
we save the asshole comments for the videos that aren't worth their weight in dog shit
I was sooooo fucking ready, my dude lmao.
@@TheDive99 see? You couldn't do it. Too wholesome :D
@@wanderer7755 Drunk as I am.
Nah, I’m here for violence.
Who TF puts marmite in their gravy?!
Scambaiting, exotic foods, fake tb flash drives, rain. This man's channel is *so* *random* and I LOVE IT!
Totally agree
it's random, but somehow also all things I love
The art of life.
I agree but I dont think exotic quite describes British cooking lmao
@@jameschun9283 lmfao this is so true
The only cooking tutorial where I actually have the ingredients.
@lbialk no I had that too, gives you an idea of where I may or may not live.
That is rare. The only time I end up having all of the ingredients is after I shopped for everything a recipe called for, and I bought enough the first time to make that same recipe again.
@@sethtaylor8077 Or Oxo
@@sethtaylor8077 I am in USA...I have feard of marmalite (sp??), but not bovril. Let alone know what either one is
@@dannydanny4755 My grandmother who came over from Scotland used Oxo cubes religiously in the dishes that benefited from them. Dam she was a good cook, I miss her greatly.
The brown sticky stuff that goes in your pan and sticks to your sausages and meat when you’re cooking is called “fond” and it is the most delicious ingredient in anything, especially gravy.
Binging With Babish Has A Running Joke With The Fond😂 He Loves Saying Something Along The Lines Of, "We Are Fond Of Fond" 😁
In that case, I’m pretty fond of “fond”.
Yes, and at least here (I'm a yank) soft-cooking onions until they are brown is called caramelizing.
@@EvBarney We call it that also, but we spell caramelising properly. ;-)
Plus the onions take on a lovely “colour”. Boom. Lol
We live in South Africa. For mash we often mix equal quantities of potato, sweet potato and butternut pumpkin.
In england we just use potato normally
@@LG-ro5le In England potato mashed with swede is also common
Im not a big fan of mash unless it has other things in the mash, what you describe here in your comment, sounds SO GOOD!
@@ianbeddowes5362 yes it is 👌
We had mashed potatoes and swede in winter.I have lived in South Africa many years and so wish we could get swede here. Yes we can get squash and sweet potato but the flavour is completely different
Your philosophy about mashed potatoes and intention is literally what I am always trying to teach my jazz piano students.
I firmly believe that Onion is the most important part of this dish, just like so many more.
Indeed! It's as vital as the potatoes or sausages.
I agree with you too
100%
@@badgerboy4448 that sounds a bit kinky.
And those looked perfectly caramelized!
I actually keep the skins on when I make mashed potatoes. I know most people don't, but you can!
I think the success of leaving the skin on depends on the variety of potato. Those with smooth skins work best, IMO. Where I live, bakers usually have a rougher skin and aren't quite as palatable in mash. But then, as Atomic Shrimp says, the right way is however you like them. :)
Agree! Yes, a bit of skin "lumps" but adds to the flavor and easy to do if you use an electric mixer.
@@carolann811 True! I leave the skin on the ones that look like in the video, with fairly thin skin, but if I was making mash out of potatoes with very thick skins, maybe I wouldn't? I've never made mash out of those but if that's all there is in your area there isn't much of a choice.
A thing I've started doing is just halving the potatoes before boiling, then using a potato ricer, put the cut side down, the skin will stick to the plunger, the flesh will push through, and you'll have very smooth mash, and have saved yourself a job.
I do like the skin left in a very rough mash sometimes though, where it's more smashed potato than mashed potato.
@Alice Teague I love mashed potatoes with the skin still on them. Skin on and a little lumpy is my favorite way to do them, although I love pretty much all mashed potatoes
Atomic Shrimp, you and other similar RUclipsrs kept me well fed when I moved out for college.
Before, I didn't really know how to cook sausages well, they always turned out raw in the center. But you showed me how to do it and how they're supposed to look so now it's easy. Thank you for making cooking videos of simple and tasty food!
My grandmother cooker her sausages in a way to insure they were done all the way through. She started their cooking in a frying pan in about a 1/4'' of water. Simmered them in the water until the water had boiled away. By this time some of the fat had rendered out of them and they started frying in their own grease. They came out nicely crispy brown on the outside and and no raw insides. Juicy but done. While they simmer you can work on other things. The sausages let you know when the water has boiled out because they sound different cooking in the grease.
Mashed Potatoes:
One thing that is rarely mentioned is that some potatoes actually have a distinct flavour. Sadly, in the days of mass production, most of the flavourful varieties have disappeared. For example, my grandparents came from Finland and brought a variety (thinner skinned but dry) with them and grew a garden-full every year. They were the best potatoes I ever tasted and were sadly lost when my grandfather passed away.
Anyway, I like my mashed potatoes very much like this video (a bit more mashed, but certainly not blended). Sometimes I leave the skins on and it adds to the texture/flavour. I also add milk (as well as butter). I use my grandfather's wooden masher (that is probably 100 years old) and it still works great (not to mention the good memories it always brings). Adding garlic sometimes is a nice variation or chopped fresh chives.
One other variation. At Christmas, I remember getting what we called "oven" mashed potatoes. Very simple. After the regular mashed are done, put them in a low oven dish, coat the top in butter and bake until crispy on top and soft in the middle. Give it a try sometime - delicious.
Out of curiosity, where are you from if I may ask? I very rarely see a Finnish surname like yours outside of Finland and I think every time I have run into one, it has been someone from USA or Canada which I gather is mainly because of the mass immigration in the 19th and 20th centuries when people left there to look for a better life. Always makes me happy to see one though!
@@suredec1 I am from Canada. I grew up in Northern Ontario. You are correct about Finns coming here. My Grandfather left because he was distrustful of Russians (after the Soviets tried to take over Finland). He also spent his sixteenth Birthday in a Russian prison (that's a long story). He brought my grandmother and mother, who later met my dad (also from Finland). He was an orphan and left as soon as he turned 16 and was allowed to go. They all came to Thunder Bay, ON which still has one of the largest Finnish populations anywhere (2nd only to Helsinki itself I believe). I once asked my grandfather why he picked Thunder Bay and his only answer was that it was where his and my grandmother's friends/relatives went.
@@BHatMusic I got curious about your claim of so many Finns living in Thunder Bay so I had to google it, and I found that around 15,000 people of Finnish decent live there. It's way lower than the 600,000+ people who live in Helsinki, most of them being Finnish. I'm Finnish myself and live in Espoo, the second largest city in Finland, and it has a population of over 250,000 people. How your grandfather arrived in Thunder Bay is very interesting though!
I love Maris Piper or king Edward's
@@VellaEW I stand corrected. However, the Finnish population is diminishing (at least culturally). Very few now learn the language and some of the most iconic Finnish stores and restaurants have closed. Very sad.
Mr. Shrimp, I have found your channel a delightful way to spend time during otherwise stressful and difficult circumstances. It's not even so much what you do (although I like cooking and scambaiting in particular), but your curiosity, interest, and authenticity that really resonate.
I love mashed potato exactly this way except I add quite a lot of freshly grated nutmeg which may sound weird but makes them even more of a comfort food. What you had to say about mashed potato being fine in many forms was so refreshing to hear. Lovely video - thank you!
Nutmeg is a great spice! In the 18th century United States, nutmeg was added to literally everything because it is so good. Can't go wrong with nutmeg.
Are you secretly Townsend by any chance? :)
@@0daadaadaa0 haha! he can't resist the nutmeg. ;)
I searched the comments for this :P It's my preference too, a bit of nutmeg makes mashed potatoes so much better!
I can't believe I watched the whole thing. This was surprisingly satisfying, I'm definitely trying it. Greetings from the dominican republic
You are killing me. I'm a yank who lived in England for many years and this is by far the best Bangers and Mash video ever, from the way you cooked the sausage to how much you mashed. I have never been able to get proper Cumberland sausages in the US which means no B&M or Full English! New Subscriber.
As a professional chef this was honestly so refreshing to watch, I absolutely loved how you make your onion gravy. I had a massive smile on my face and a yurika moment when I could imagine them umami notes the marmite would bring. LOVE IT
Eureka? ;)
If you're a chef it must be at travel lodge lol
@@leehogg4624 not needed
@@niallmulheron6438 Troll account, reported. Comment is gone.
@@itsjohndell no it's not. When you report comments they disappear from your own view only.
you could say this is a literal banger
Buh Dum Tss!!
Nice man
Gotta love the sound of somone mashing potatoes always reminds me of my mum making a roast dinner on a Sunday
Very nicely explained. As someone from the U.S. I 've always heard about bangers and mash, now I can make it for myself.
My god that gravy looks like it came out good...
My entire childhood right here! When ever I can't think of something to cook, I just make bangers and mash.
Your channel is cool man and your mannerisms is joyful to watch, thank you ☮️
oh cool, you both make a roux of sorts with the sausage lard and use the potato water which has starch in it to thicken! neat
yeah pretty cool. I'm getting ideas of using bacon fat to make a cheese sauce next time i do mac and cheese
@@riddlydiddlyimawantedmanin4442 Try polish bacon or Boczek. It comes in a solid block and you can slice it or dice it and its easy to trim off the prominent fat layer. It tastes amazing, too not just like it's going to kill you with salt or artificial smoke flavour.
I had heard about bangers & mash but didn't know what it was. That looks great.
I honestly can't believe I subbed to a channel initially to watch scambaiting, but I stayed to learn how to actually cook.
I too subscribed for the scam baiting, and although I can cook, I still enjoy watching the cooking videos.
and there's foraging for ingredients too!
Me too but I stayed for the accent
What is scambaiting? Plz
same
Nice to see/hear a bit of 'reality' in the kind of kitchen most of us can identify with; and the mix of everyday cooked dishes are a real treat, too!
I've recently taken to adding the dark green part of 2-3 scallions to my mashed potatoes. I love it!!
it has a proper name. its called champ
I added triple cream brie, two days ago to my mashed potatoes and it was lovely. I like adding a little kefir sometimes.
Chives and sour cream (in place of butter) are my favorite things to add to mashed potatoes, along with generous amounts of black pepper. To me, mashed potatoes are mostly a vehicle to get tasty things like gravy or meat from the plate to the mouth! No meatloaf or roast chicken is complete without a nice side of mashed potatoes and gravy.
Jenny, thanks for putting up with a camera at the dinner table. We really enjoy the collaboration videos and seeing them eaten at a table.
THEY IS ONLY ONE WAY TO DO MASH . and thats the way you like them
Is it "potahto police" or Potayto police?
@@PandemoniumMeltDown or the po po tato
@@PandemoniumMeltDown Yes.
THE ONLY WAY to make mashed potatoes is UNDER THE BODIES OF YOUR VANQUISHED ENEMIES
You disgust me
My friend from Egypt used to cook on coals underground covering pot with soil ...I love red potatoes
In case you’re wondering (I had no idea) Marmite is a thick, dark brown savory spread made from a concentrated yeast sludge, a byproduct of the beer brewing process. Beer and Marmite for everyone!! It’s a Brit thing (although invented by a German) and love it or hate it, it’s evidently very good for you. Ah, just another super power of beer!
Thank you for sharing. I had no idea what it was.
is vegemite similiar?
@@elijahtheshirriff7331 Similar in that it is an acquired taste. Beyond that I couldn’t say.
@@tobleroonie5043 thanks for the insight! I'm American so we have neither lol, was just curious.
If you can't find marmite then look for vegemite instead. Very very similar but the Aussie version. You can also use Bovril which is what my mum used to use (Marmite/Vegemite went into the dog's dinner every day for his gravy, he loved it and hated Bovril).
I'm from America and I usually make this on St. Patrick's Day instead of corned beef and cabbage. Love it!
What a great idea!
Every week here in London
where do you get your sausages? its hard to find non breakfast sausages here in the states
@@Eyl279 from the local butchers if I got a bit few quid if not the supermarket
@@Eyl279 Your local supermarket butcher shop should carry them.
As a yank I love this meal. I prefer polish sausage or kielbasa with my mash. Yum.
Do you eat your kiełbasa with horseradish? It's good.
@@mrmoth26
No, but I’ll try it next time. Thank you.
If you have an Aldi near you, try it with German bratwurst!
@@peeves2750 Are Bratwürste good with horseradish?
Just about any meat is good with horseradish or a decent mustard 😁
It's so crazy hearing "he doesn't have an oven" some things you just take for granted in the UK.
i can imagine its better to cook with very little heat in countries that are "blessed" by the sun. therefore the culture in these places probably didnt use temperatures above 100c.
I'm surprised they don't have clay or brick ovens, they are such a old and universal design repeated all over the world.
@@GreatSageSunWukong the simple thing is, building a brick oven ain't cheap in either materials or labor if you don't want it to be a massive fire hazard.
I think ovens go better with colder climates than hotter ones?
@@notthatcreativewithnames Polynesia is hot they used to put hot coals in pits, slap some leaves on top then food thrn more leaves and coals then cover it in soil and leave it a while
"You might be wondering why I'm doing bangers and mash, it's a no recipe dish"
It's lockdown and it's winter, plus you've uploaded so I'm happy as always 😌
Looking forward to the second part 👍
First time making bangers & mash as a Dutchie. I loved it!
I like my mashed potatoes exactly the way you did it. Thick and lumpy with a nice chunk of butter melted in.
Here in the states we call that variety Yukon gold.
"Bangers and mash, bangers and mash. I even dream about bangers and mash. Battalions of bangers advancing inexorably upon me... " -Siegfried Farnon
I love how you extracted every last ounce of flavour from the cooking process...bet they were damn tasty!
Lucky Jenny!
We already know that this video is going to be a "banger"
I've been binging all your food and tech videos over the past couple of days. They are so good they are almost therapeutic. Thanks so much!
I'm in the USA. I did this with plain Pork Bratwursts - I cooked the brats/bangers with some lard. I subbed Beef Broth Base for the Marmite this time. turned out delicious!
Brit "bangers" are basically like American breakfast sausages, except thicker.
@@minuteman4199 - my sister tried this dish in London, while we were on vacation. She said the sausages were very mild. Not like breakfast sausages in the US at all, which tend to be a bit spicy.
"What's the verdict Jenny?“
Jenny, not yet having tasted it..."Very nice" 😂
Maybe it was due to video editing.
Video editing: exists
@@AtomicShrimp Well, how could it taste any way but very nice.
lmfao
Jenny is the comedic highlight in every video she's in :D
Is it just me or watching him peel those potatoes so effortlessly looked really satisfying
not really as the amount of potatoe he
wasted made me cringe
If you like that,you should watch Jacques Pepin peel 🥕
This American certainly isn't wondering why you're making bangers and mash; I've never had it before! Looks easy to make and delicious, so I'll give it a go soon. Thanks for the video!
Looks great - I love mash in all forms! Recently i have sometimes started to chop them small and leave the skin on. Once mashed in it is actually quite good, rustic and has texture but with something like bangers and mash I think it works well. But yeah other times i'll rice it!
Good tips on the gravy i've struggled with that in the past.
tbh I'd be happy to see more cooking content from you, regular cooking without constraint of costs, challenges. Just cooking dinners, comfort food, something lavish and the like. Something your viewers can try out at home.
Who's with me?
I sit down for dinner, open up youtube and what do I see? Shrimp uploaded a food video just now! Now if that's not timing. I can only watch these while eating, for obvious reasons 😁
😂
I make this pretty frequently during the Canadian winters, but with mushrooms instead of onions in the gravy.
@Dick Dastardly Mushrooms have a more delicate flavour than onions, and I think the onions would overpower the mushrooms if you combined them.
Mushrooms have a very meaty taste. If you saute white onions down in a bit of butter and a touch of oil to stop the butter burning they are just lovely. Add them to a pot of gravy and let them simmer away for 10 minutes before pouring over the mash & sausages.
I generally cook with cremini mushrooms, and they have a delicate flavour that doesn't pair well with onions. I could see it working with a stronger-tasting mushroom like a portabello, though.
I think the best way to have bangers and mash would be to have dinner at your house. IM drooling 🤤
I'd like to add, in addition to agreeing with all the positive comments, that I love listening to your voice! Thank you for your kindness and cheers to you and yours!
"the only people who are wrong are the ones who say that their way is the only way" This is real life advice
If you like a high meat content sausages would recommend Welsh Dragon sausages (not biased) have a bit of a chilli kick to them too!
Do they have dragon farms in Wales or are they wild caught?
@@owllymannstein7113 They refuse to breed in captivity, just like haggis don't.
@@sarkybugger5009 They'd probably be a lot more inclined if they didn't have a bunch of nose pickin' welshies watching them.
@@owllymannstein7113 Speaking as one who is 1/4 Welsh, I resemble that remark, and flick bogies at you. :o?
I live in Wales also and the comments have made me laugh out loud. Well done on cheering up my somewhat lonely evening
Mash - Pretty smooth, butter, maybe a dash of cream. Lot's of pepper. (Got a taste for it in mash from school dinners.)
I like my mash kind of like yours. I think when professional chefs on TV do mash and it is like silk, it is more like a purée. Which is fine like you said. But I like my mash to be mash and not a mash verging on a sauce! Hahaha!
I just finished making and eating this recipe from your video and I must say, I’m impressed. My wife and I will definitely be enjoying this recipe again.
Your voice is soooo soothing..thank you
You’re house is so homely, reminds me of many members of my families homes! it makes it more relatable for me!
in the usa "homely" means kind of ugly... lol. "homey" means comfortable & inviting.
@@ohwhatelse oh really? That’s interesting, Not sure we use the word homey over here but, that’s what I mean when I say homely! Thanks for the lesson though!
Well, this looks wonderful! Bangers and Mash is one of my favorite comfort foods ever! Straight to favorites so I can try!
I prefer the middle-ground of smooth and lumpy. I like it when it's kinda 50% smooth and 50% lumpy. If anyone wants to try it: Boil 2 pots of potatoes and mash one of them smooth and the other lumpy and then put it all into 1 pot and then gently mix it a bit(important that you mix it gently).
I find that doing it in 2 separate pots is a lot easier.
I used a large old fashioned table knife to chop up and mash potatoes, you can govern just how mashed you want them.
Jenny you so blessed having a loving man cooking this for you with all his love, it's great
I clicked on this hoping to get a tip I hadn't seen and I did, never in my cooking life had I thought to use the potato water! Thank you sir!
Oh geeze Im so hungry now. Lemme get a plane ticket and I'll be right over, hope you saved that last sausage for me!
I made this today, but I used maple syrup instead of sugar in my onions to caramelize, and I had carrots as well.
For my potatoes I used less butter and a bit of milk. I also put black pepper and garlic in my potatoes.
Big fan of dumping a big dollop of English mustard in the mash, even horse radish if thats your preference.
Horseradish mash is incredible
Plus a tad bit of garlic, beautiful
I would also throw some mushrooms into the gravy!!! Mmmm Good!!!
That is a sure fire way to screw up most any dish. Mushrooms are not even in a food group.
@@MrRShoaf Whatever that means.
Hello, from the states. I love Bangers and Mash and I learned a few things watching this video about making onion gravy from the pan drippings but we do not have marmite and I totally agree on mashed potatoes whatever way you like them that is the way to make them. The dish looked amazing !
marmite can be found at international/european markets in the states, most major cities have them.
I’ve never met a mashed potato I didn’t like.
potatos are either bad or amazing
Potato flakes: “Hold my beer...”
Any potato is a good potato for me!
Just say NO to instant mashed potatoes! 🥔
@@Alaska-Jack Used to love them as a kid, (easy for Mom also), what was I thinking!
I'm really in the mood for some bangers and mash right now!
This seems like perfect comfort food, might make it for Sunday dinner with the family.
love the mash like you,, yes everyone has their way thats ok every thing you cooked looks so good
I tend to mix some wholegrain mustard into the mash...lovely! (if you like wholegrain mustard!) - I will be trying the onion gravy recipe.
I'm very keen to try this also, after having read about it in James Herriot's books. Also I subscribed to Africa Everyday.
This looks heavenly.
That fat to meat ratio in the sausage, looks good to me too! Love the nostalgia meals. Do typical ww2 blitz meals. That's frugal cooking...
Using the meat packaging as a receptacle for peelings is the sign of a truly enlightened cook.
One of the best demonstrations of this dish on net … I love making it using this video… this shows British food is tasty and full of flavour if you cook it right!!! Well any recipe is tasty when cooked right … right?!
I grew up with bangers beans and mash 😍 these are good too!
"this potato peeler, I like it it a lot actually, it takes really nice thin peelings. " haha that made me laugh
I’m 65 and I can’t use any other potato peeler except for the one that my mother gave me from her kitchen when I was 18 years old and left home.
My god what a coincidence im eating Sausage and Mash for my dinner today too. Proper British Nosh :)
This channel is like a warm hug. All looks good. I like putting mushrooms and stout in my gravy too.
Just made this for dinner tonight. Thank you for the recipe! Super easy to make with your excellent instructions and the family loved it!
Atomic Shrimp: Teaching the wonders of British cuisine.
My family always loved fluffy, lumpy mashed potatoes. For some reason we called the lumps "nuts" in the mashed potatoes, never figured out why, or if it was a Pennsylvania Dutch thing or just my family being weird.
Bangers and mash is a classic, thank goodness you made onion gravy, not the same without. Controversially, I put garlic and herb cream cheese in my mash, it makes it really creamy and tasty 🤤👍
A favourite of mine, especially in cooler weather. Thank you for the video!
Very nicely done! I will use this recipe! I never made them before! This looks easy!
My goodness old chap, I could smell that good cooking right through my screen!😂
I am actually going to make bangers and mash for the family tonight, I'm not even having lunch today since I'm fasting, so a nice hearty meal at about 6pm will be perfect.
It looks so delicious. Good food.
Hello just found your channel today - love the sharing with Babatunde and your review on meat free sausages etc (I am a meat eater personally but that was interesting). You now have a new subscriber
Looks absolutely delightful. My preference for mashed potatoes is "any way I can get them". Smooth, chunky, doused in butter or flavored with chicken stock....all good to me.
3:10 I'm gonna have to disagree with you on that point. Skin-on mash is a very real thing, all you have to do is cut out any eyes or blotches on the potato, wash thoroughly and then dice as you did. Leaving the skin on adds a rustic flavour to the mash and I highly recommend trying it : )
One of my roomies clued me in on this about thirty years ago, and I've made my mash with skins ever since. Suits me, because I'm lazy and hate peeling spuds.
Adds a little bit of texture that I quite like, and more flavour.
Yep, I do it all the time, usually with "new" or "young" potatoes (red bliss, fingerlings etc.), thinner skinned potatoes to say the least. I won't do it with a russet though, a bit too much skin going on there.
WOW THERE ARE OTHERS LIKE ME!!
The only proper way to make mashed potatoes is, with potatoes.
Although pumpkin, sweet potato, even parsnip will suffice
Potato, pumpkin and peas worked for me as a kid..
Often, for a change of pace, I use potatoes. They work just as well as potatoes.
Better than Smash Mash.
I've heard cauliflower mash is pretty good!
That is some heckin' good Bangers n' Mash.
I've seen lots of recipes on RUclips but I think I like yours the best. Thanks for sharing!
I like using russet potatoes for my mash, because I prefer rustic food, and the mash I get out of them tastes to me like a baked potato fresh from the garden. Skins on are must for me. Usually, I don't bother to peel the potatoes as long as they are washed properly, and slice them almost paper thin. I mash them somewhere in between lumpy and smooth, because I like the two different textures. Butter, salt and pepper in considerable amounts are all I need, but if the mash is too hard, I warm up a little milk to loosen it up a bit. Cajun seasoning or bacon bits if you dare, but that's it, more or less.