Bangers & Mash
This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. In 2009, the dish was listed as Britain's most popular comfort food.
This version was made in my Trangia Mini, T28, and is just right for one person. If you want to cook for more persons I would recommend a larger cook set.
Since a real onion gravy takes more than an hour to make I modified to a much quicker version.
You’ll need fuel/gas/fire wood for about 20 minutes of cooking, If you cut smaller pieces of the potatos and use a lid you’ll save some fuel.
If you have no water source nearby you’ll need to bring about ½ liter for this dish, including washing up.
Ingredients for 1 serving:
2 Sausages of your prefered kind
3 egg sized potatoes of a floury variety
½-1 dl milk
½ dl green peas
1 small onion
Butter
Salt, Pepper Nutmeg
Soy sauce
Start by peeling and cutting the potatos in small pieces, quarters or smaller. Add water just enough to cover. Salt generoulsy. Boil until fork tender.
Cut the onion in thin slices.
When the potatos are done, heat the pan with some butter. Fry the sausages.
While the sausages are frying, mash the potatos with a fork. Add salt, pepper to taste and a pinch of nutmeg. Add between ½ - 1 dl milk and mash until you have the texture you like, smoth as silk or with some lumps.
When the sausages are done, take them out and start frying the onion slices with some butter and salt. As they start to soften add some soy, little by little, until you got the desired color. Add an extra knob of butter at the end to get that extra shine on the gravy.
Plate up and add some green peas.