No prize for guessing which team we supported in Saturday night’s World Cup match in Rustenburg.
I first had bangers ‘n mash at a dingy seafood restaurant called Dockside Debbie’s at the PE Harbour. It later became a brothel I hear. But at that time, Debbie was more known for her grills than her girls. The mash was rough and rustic with lots of black pepper and the bangers were just fried porkies. Just like I liked it then. At the time I also had no idea of the dish’s British origins, besides for the odd name ‘Bangers’. It’s pork sausages between us, and I still maintain that Bangers is a stupid name. But then again, they call blood sausage black pudding. Bless them and their euphemisms…
Not having any British roots, Danny and I had to improvise. He took care of the meat while I handled the mash. If it looks and sounds British, chuck it in!
Bangers ‘n Mash for the English Soccer Team
1 tbs canola oil
8 pork bangers
1 onion, sliced
2 tomatoes, peeled and diced
1 tbs chutney
2 tbs Worcestershire sauce (token British ingredient)
salt and pepper to taste
Brown the bangers in heated oil in a pan. Add the onions until translucent and browned. Add Worcestershire sauce. Add tomatoes. Add chutney and a little water and let it simmer for about 10 minutes on a low heat, making sure the bangers don’t burn.
4 medium potatoes, peeled and cubed
2 cups of water
1 tbs of butter
1 tbs Colman’s English mustard (token British ingredient)
1/2 cup of milk
Cook potatoes in salted water until soft. Remove from the stove, add mustard, butter and a bit of salt. Mash until soft. Add milk gradually until you’ve reached your desired consistency. Serve with bangers. Before digging in, say a prayer for your team.