With Winter nearing it's end I thought I'd squeeze in one last cozy meal to warm the cockles. Best served with good company and a glowing fire 🪵🔥
There's a bitter sweet feel to the air as the days get longer and Winter begins to wind up. As excited as I am for the sun on my face and a quip dip at the beach, it's always hard to say goodbye to a warm hearty meal by the fire. Knowing these cosy moments are fleeting at this time of year, I thought I'd leave you with one of my favourite pub winter classics- Bangers and Mash.
My favourite kind of sausages are pork and fennel so I couldn't help but be swayed by my own tastebud bias. I did a bit of research into the flavours in the traditional pork and fennel sausages and then used them to flavour the mince. Surprisingly simple really. For me, the trick was in finding the right kind of gravy to compliment the flavours. I opted for a basic beef gravy but had to cheat and make it from stock as I wasn't collecting the juice from a roast or carcass. Although, I was pleasantly surprised with how it came together 😏
I've noted before in previous recipes, any kind of mashed starch runs the risk of being sticky even if it's smooth. Being mindful of the added dairy to give it moisture (as well as flavour) is important to ensure it remains within the IDDSI guidelines and passing the spoon tilt test. Different starch vegetables will require different amounts of water, milk and/or butter so although the ingredients are measured out in this recipe, it's always good to get used to assessing each batch you make as starch content can change with the seasons and subtypes of each vegetable e.g. Russet Vs Royal Blue Vs Ruby Gold potatoes 🥔🍠
You may note the splashes of finely chopped parsley leaves in the photo (and recipe, below). Herbs must often be tended to with caution in dysphagia as leafy foods can be troublesome to swallow. However, once the parsley is finely chopped and a part of the mince, it rarely comes away from it to cause any issues. So take note to chop the parsley extra fine and mix well to avoid any mishaps.
To be honest, this meal is a pretty safe bet for someone on a Level 5- Minced and Moist diet or higher. As long as the mince is broken up adequately so there are no chunks and the mashed potato isn't too sticky, then you can't really go wrong. For someone without dysphagia, this is still one of my absolute favourite winter recipes and I often whip it up for myself through the cold season as a little treat rather than buying the bangers themselves.
So gather your friends and family, light the last hearth for the winter and treat yourselves to a cosy and indulgent serve of Minced and Moist Bangers and Mash.
Bangers and Mash
Serves 4
INGREDIENTS
Bangers
500g pork mince
3 Tbs olive oil
2 garlic
1 brown onion
½ tsp fennel seeds, ground
½ tsp paprika
½ tsp chilli powder
1tsp fresh parsley or ½ tsp dried parsley, finely chopped
¼ cup dry white wine
Salt and pepper to taste
Mash
1kg of potatoes
100g of butter
2/3 cup of milk or cream
Salt and pepper to taste
Gravy
50g butter
¼ cup of flour
2 cups beef stock
METHOD
Bangers
Heat olive oil in the pan, sautee onion for approx 3 minutes or until transluscent.
Add garlic and sautee for further 1 minute
Bring the heat to high, add pork mince. Break apart into 8mm pieces. Add spices and combine in the process of breaking up the mince.
Once nearly cooked, add wine and continue to simmer.
Salt and pepper to taste.
Mash
Peel, dice and soak the potatoes for approximately 15 minutes before boiling.
Once soft, strain and return to the pot.
Add the milk and butter and mash until smooth.
Add the salt and pepper to taste.
Gravy
Melt butter in a saucepan.
Add flour in small amounts and whisk.
Add stock slowly and continue to whisk to avoid lumps.
Once all ingredients are combined, simmer until the gravy reaches the consistency you want.
Plate up by serving a bed of mashed potato in a bowl or on a plate. Spoon a serve of the mince on top and dress with a couple of ladles of gravy ✨😋
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