Bangers and Mash

[Joey559 1]

Ok, I've got to tell someone who would appreciate this - I managed to make proper yorkshire puddings the other night. Get in! I was prepared for it to go horribly wrong.

We splashed out in the import section and bought some Bisto gravy granules and I managed bangers and mash with yorkshires. BUT the ONLY problem was the lack of 'proper' sausages. They just aren't the same here, are they? We went with polish sausages, but they were too heavy on the spices. I'm going to try some butcher shops in the area, but has anyone found any name brand sausages that are bang on? (pardon the pun!)

Thanks Joey

Edited November 15, 2006 by Joey559

[Kath 0]

hi ya

i seem to remember asking the same question in the aussie thread..i will do a search in there an pm you might take awhile cos i think it was back in feb i asked it..

your right they arent the same my husband was thinking of making them himself for me one of these days lol

i was born in yorkshire but i have never got the hang of making them..my mum's are perfect..robbie loves them can you pm me the way you made them over here (ingredients) the flour is different over hree too..what kind of pans did you use i forgot to bring mine over with me..

kath

[Marilyn. 340]

Johnsonville brats are ok

[fozzie 41]

New York has an English butchers called Myers of Keswick. They do proper bangers as well as cumberland sausages.

[Joey559 1]

hi ya

i seem to remember asking the same question in the aussie thread..i will do a search in there an pm you might take awhile cos i think it was back in feb i asked it..

your right they arent the same my husband was thinking of making them himself for me one of these days lol

i was born in yorkshire but i have never got the hang of making them..my mum's are perfect..robbie loves them can you pm me the way you made them over here (ingredients) the flour is different over hree too..what kind of pans did you use i forgot to bring mine over with me..

kath

I used a regular muffin tin here (we dont' have a proper yorkshire pan). And I used Crisco instead of Lard, got that REALLY hot in the oven at 425 degrees. Then I used unbleached, presifted flour (so don't sift again), salt and some black pepper (as suggested by a delia recipe I saw). I broke the egg and put in half the milk, mixed well then added the rest of the milk and beat the whole thing until I gut a lot of little bubbles then filled the muffin cups half way and let them puff and cook for 1/2 an hour. I can get the exact amount of things tonight when I get home. Trust me, I was as shocked as anyone. My only guess is making sure to get plenty of air bubbles is the key.

Johnsville brats...must look into that. There's a nice butcher's shop in the area that does speciality sausage and he does an apple one that I think MIGHT be nice. Hmm....

[Lou Lou 1]

Ok, I've got to tell someone who would appreciate this - I managed to make proper yorkshire puddings the other night. Get in! I was prepared for it to go horribly wrong.

We splashed out in the import section and bought some Bisto gravy granules and I managed bangers and mash with yorkshires. BUT the ONLY problem was the lack of 'proper' sausages. They just aren't the same here, are they? We went with polish sausages, but they were too heavy on the spices. I'm going to try some butcher shops in the area, but has anyone found any name brand sausages that are bang on? (pardon the pun!)

Thanks Joey

I've never found a decent banger unless it comes from a high quality butcher and you pay through the nose. Even those can have filler and questionable meat. To avoid all the ####### they put in sausages including corn syrup in some (#######?), I end up making my own. They taste yummy even though I do say it myself.

[Kath 0]

thanks for that joey will appreciate it...my mum always put a drop of water in it and set it aside for ages before pouring it in the pans...damm i miss me yorksha puds and gravy mmmmmmmmmmmm

and i did find the answer one of the aussie's reckons pork sausages are the closest we will get to ours...

i do miss a nice sausage in bread with fried onions on top...

kath

p.s. british food website

Edited November 15, 2006 by kath&rob

[Marilyn. 340]

hi ya

i seem to remember asking the same question in the aussie thread..i will do a search in there an pm you might take awhile cos i think it was back in feb i asked it..

your right they arent the same my husband was thinking of making them himself for me one of these days lol

i was born in yorkshire but i have never got the hang of making them..my mum's are perfect..robbie loves them can you pm me the way you made them over here (ingredients) the flour is different over hree too..what kind of pans did you use i forgot to bring mine over with me..

kath

I used a regular muffin tin here (we dont' have a proper yorkshire pan). And I used Crisco instead of Lard, got that REALLY hot in the oven at 425 degrees. Then I used unbleached, presifted flour (so don't sift again), salt and some black pepper (as suggested by a delia recipe I saw). I broke the egg and put in half the milk, mixed well then added the rest of the milk and beat the whole thing until I gut a lot of little bubbles then filled the muffin cups half way and let them puff and cook for 1/2 an hour. I can get the exact amount of things tonight when I get home. Trust me, I was as shocked as anyone. My only guess is making sure to get plenty of air bubbles is the key.

Johnsville brats...must look into that. There's a nice butcher's shop in the area that does speciality sausage and he does an apple one that I think MIGHT be nice. Hmm....

Johnsonville Locator

they have different flavours... I have tried the beer one.. it was pretty good....

[featherB 1]

I've never found a decent banger unless it comes from a high quality butcher and you pay through the nose. Even those can have filler and questionable meat. To avoid all the ####### they put in sausages including corn syrup in some (#######?), I end up making my own. They taste yummy even though I do say it myself.

I never eat sausages at home, but I know as soon as I'm unable to get hold of proper bangers, I'll be craving the things constantly - I'm already missing them in advance! And that's reminded me... I must learn how to make Yorkshire puddings so I won't have to be deprived of those. I'm sure my mum's tried to teach me a thousand times, but I never paid attention...

And as for corn syrup... what is it about that stuff? It seems to be a major ingredient in everything...

[Girona40 0]

http://www.pubgrub.us/

This guy is based in Virginia. We have picked up bangers from Chris, whenever we have a Guy Fawkes party, and they are always excellent!Not sure whether he ships - I expect he does. Worth a call.

[Joey559 1]

Now i just need to learn to make a decent naan. We can get imported poppadums but NO naan breads. BOO....that could be this weekend's project...

[Saddle Bronc 124]

Actually joey, Kontos makes excellent roghni naans (and guess what, they're available at Costco). As for the sausages, cheer up--Windsor will soon be open for shopping (right now, you're gonna have to wait for AP) where you can always go buy the jingle (pun--meaning "get Maple Leaf").

[Joey559 1]

Actually joey, Kontos makes excellent roghni naans (and guess what, they're available at Costco). As for the sausages, cheer up--Windsor will soon be open for shopping (right now, you're gonna have to wait for AP) where you can always go buy the jingle (pun--meaning "get Maple Leaf").

Costco you say? There's one south of us on the outskirts of Detroit...I THINK. We're going down next saturday for a Tenascious D concert, might have to stop in mmm naan

Thanks Cherry! I think I miss bangers and mash more than Paul does. If I could learn to make a proper steak and ale pub pie he'd be set.

Edited November 15, 2006 by Joey559

[Saddle Bronc 124]

Actually joey, Kontos makes excellent roghni naans (and guess what, they're available at Costco). As for the sausages, cheer up--Windsor will soon be open for shopping (right now, you're gonna have to wait for AP) where you can always go buy the jingle (pun--meaning "get Maple Leaf").

Costco you say? There's one south of us on the outskirts of Detroit...I THINK. We're going down next saturday for a Tenascious D concert, might have to stop in mmm naan

12 locations including one across border in Windsor (which will have somewhat different items, being in Canada--such as bulk amounts of Aero, "semi-proper" Smarties, etc).

Thanks Cherry! I think I miss bangers and mash more than Paul does. If I could learn to make a proper steak and ale pub pie he'd be set.

And at Windsor location, also likely to carry Robin Hood flour.

[Reba 2]

mmmm, bangers