They are mild, but that allows the lingonberry and herb sauce to come through. It goes perfectly with the lighter mash.įour bangers, sliced up, can feed six when served along with mash. When done, simply plate everything and serve.īangers 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. Add butter and chicken broth to achieve the texture that you like and set aside until the bangers are finished.
Lingon berry sauce free#
When the turnips are done, drain and mash up. New (5) from 16.75 FREE Shipping on orders over 25.00 shipped by Amazon. 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. 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. In the case of this dish, caramelizing them and getting the bangers crispy and brown on the outside are key. 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. I dredged the bangers first before frying them up with onions. My sausages didn’t make any sort of banging noise, but they did split open a bit so my advice: watch them while frying. Bangers are English sausages named such because when fried, the casing has a tendency to “bang” open. 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. Using turnips lightens the mash more so than potatoes, though I do throw a few in there as well to add starch. Find quality international products to add to your Shopping List or order online for. My version of this classic dish starts with turnips as the main ingredient for the mash. Shop for DArbo Wild Lingonberry Sauce (14.1 oz) at Fred Meyer. 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.