Bangers & Mash with Onion Gravy - A Classic British Comfort Food 

Yes!!

Isn't etaoin shrdlu the most common English letters?

Yes! That's why they're also the first two (vertical) rows of letters on a linotype, so if you keysmash on a linotype you get "etaion" instead of "asdf." Hence their mematic quality.

@@etaoinshrdlu927 That's pretty interesting

And Americans

one day he’s jim browning another he’s babish occasionally bobby duke some say he’s actually a alien that can only transform into various types of youtubers

@@tenzinc1514 And now I have to find this Bobby Duke channel... What should I expect?

@@Tigermoto extremely goofy and silly man makes incredible art (usually from normal household items or garbage)

This is what made youtube great in the beginning. Just people doing people stuff you can relate to :)

haha np

Haha I got your notification just after this one. Love your channel!

Love your channel

If you have trouble finding the right kind of potatoes for mashed, try the instant (powdered) kind. They are delicious, cheap and filling. If available, look for a brand called *Idahoan*. 👍

You'll love this. Most of us were raised on this cheap simple food.

Seriously, I think you’re going to LOVE this. One of my faves. Bangers and Mash! Classic.

Well said & I totally agree... very calming & relaxing.... and, of course, makes me VERY hungry watching this and the other videos after a long day of work! I'm so glad I found this channel!!! (subscribed as well... IMMEDIATELY)

@@TheGurra93 I wasn't speaking to you and I don't invite conversation.

@@ianjohannes7524 There’s a reply section for a reason...

@@freddieparrydrums I don't care.

@@ianjohannes7524 Did the guy delete his comment or did @QUIZFILTER change his name?

I prefer my mash potatoes smooth lump free with salted butter and a big dash of double cream- more of a purée than mashed potatoes. Your bangers and onion gravy looked really scrumptious.

My dogs are my deglazing department.

we save the asshole comments for the videos that aren't worth their weight in dog shit

I was sooooo fucking ready, my dude lmao.

@@TheDive99 see? You couldn't do it. Too wholesome :D

@@wanderer7755 Drunk as I am.

Nah, I’m here for violence. Who TF puts marmite in their gravy?!

Totally agree

it's random, but somehow also all things I love

The art of life.

I agree but I dont think exotic quite describes British cooking lmao

@@jameschun9283 lmfao this is so true

@lbialk no I had that too, gives you an idea of where I may or may not live.

That is rare. The only time I end up having all of the ingredients is after I shopped for everything a recipe called for, and I bought enough the first time to make that same recipe again.

@@sethtaylor8077 Or Oxo

@@sethtaylor8077 I am in USA...I have feard of marmalite (sp??), but not bovril. Let alone know what either one is

@@dannydanny4755 My grandmother who came over from Scotland used Oxo cubes religiously in the dishes that benefited from them. Dam she was a good cook, I miss her greatly.

Binging With Babish Has A Running Joke With The Fond😂 He Loves Saying Something Along The Lines Of, "We Are Fond Of Fond" 😁

In that case, I’m pretty fond of “fond”.

Yes, and at least here (I'm a yank) soft-cooking onions until they are brown is called caramelizing.

@@EvBarney We call it that also, but we spell caramelising properly. ;-)

Plus the onions take on a lovely “colour”. Boom. Lol

In england we just use potato normally

@@LG-ro5le In England potato mashed with swede is also common

Im not a big fan of mash unless it has other things in the mash, what you describe here in your comment, sounds SO GOOD!

@@ianbeddowes5362 yes it is 👌

We had mashed potatoes and swede in winter.I have lived in South Africa many years and so wish we could get swede here. Yes we can get squash and sweet potato but the flavour is completely different

Indeed! It's as vital as the potatoes or sausages.

I agree with you too

100%

@@badgerboy4448 that sounds a bit kinky.

And those looked perfectly caramelized!

Out of curiosity, where are you from if I may ask? I very rarely see a Finnish surname like yours outside of Finland and I think every time I have run into one, it has been someone from USA or Canada which I gather is mainly because of the mass immigration in the 19th and 20th centuries when people left there to look for a better life. Always makes me happy to see one though!

@@suredec1 I am from Canada. I grew up in Northern Ontario. You are correct about Finns coming here. My Grandfather left because he was distrustful of Russians (after the Soviets tried to take over Finland). He also spent his sixteenth Birthday in a Russian prison (that's a long story). He brought my grandmother and mother, who later met my dad (also from Finland). He was an orphan and left as soon as he turned 16 and was allowed to go. They all came to Thunder Bay, ON which still has one of the largest Finnish populations anywhere (2nd only to Helsinki itself I believe). I once asked my grandfather why he picked Thunder Bay and his only answer was that it was where his and my grandmother's friends/relatives went.

​@@BHatMusic I got curious about your claim of so many Finns living in Thunder Bay so I had to google it, and I found that around 15,000 people of Finnish decent live there. It's way lower than the 600,000+ people who live in Helsinki, most of them being Finnish. I'm Finnish myself and live in Espoo, the second largest city in Finland, and it has a population of over 250,000 people. How your grandfather arrived in Thunder Bay is very interesting though!

I love Maris Piper or king Edward's

@@VellaEW I stand corrected. However, the Finnish population is diminishing (at least culturally). Very few now learn the language and some of the most iconic Finnish stores and restaurants have closed. Very sad.

My grandmother cooker her sausages in a way to insure they were done all the way through. She started their cooking in a frying pan in about a 1/4'' of water. Simmered them in the water until the water had boiled away. By this time some of the fat had rendered out of them and they started frying in their own grease. They came out nicely crispy brown on the outside and and no raw insides. Juicy but done. While they simmer you can work on other things. The sausages let you know when the water has boiled out because they sound different cooking in the grease.

I think the success of leaving the skin on depends on the variety of potato. Those with smooth skins work best, IMO. Where I live, bakers usually have a rougher skin and aren't quite as palatable in mash. But then, as Atomic Shrimp says, the right way is however you like them. :)

Agree! Yes, a bit of skin "lumps" but adds to the flavor and easy to do if you use an electric mixer.

@@carolann811 True! I leave the skin on the ones that look like in the video, with fairly thin skin, but if I was making mash out of potatoes with very thick skins, maybe I wouldn't? I've never made mash out of those but if that's all there is in your area there isn't much of a choice.

A thing I've started doing is just halving the potatoes before boiling, then using a potato ricer, put the cut side down, the skin will stick to the plunger, the flesh will push through, and you'll have very smooth mash, and have saved yourself a job. I do like the skin left in a very rough mash sometimes though, where it's more smashed potato than mashed potato.

@Alice Teague I love mashed potatoes with the skin still on them. Skin on and a little lumpy is my favorite way to do them, although I love pretty much all mashed potatoes

i can imagine its better to cook with very little heat in countries that are "blessed" by the sun. therefore the culture in these places probably didnt use temperatures above 100c.

I'm surprised they don't have clay or brick ovens, they are such a old and universal design repeated all over the world.

@@GreatSageSunWukong the simple thing is, building a brick oven ain't cheap in either materials or labor if you don't want it to be a massive fire hazard.

I think ovens go better with colder climates than hotter ones?

@@notthatcreativewithnames Polynesia is hot they used to put hot coals in pits, slap some leaves on top then food thrn more leaves and coals then cover it in soil and leave it a while

Maybe it was due to video editing.

Video editing: exists

@@AtomicShrimp Well, how could it taste any way but very nice.

lmfao

Jenny is the comedic highlight in every video she's in :D

Eureka? ;)

If you're a chef it must be at travel lodge lol

@@leehogg4624 not needed

@@niallmulheron6438 Troll account, reported. Comment is gone.

@@itsjohndell no it's not. When you report comments they disappear from your own view only.

I too subscribed for the scam baiting, and although I can cook, I still enjoy watching the cooking videos.

and there's foraging for ingredients too!

Me too but I stayed for the accent

What is scambaiting? Plz

This is what I love about this man he just makes whatever content he feels like making

Nutmeg is a great spice! In the 18th century United States, nutmeg was added to literally everything because it is so good. Can't go wrong with nutmeg.

Are you secretly Townsend by any chance? :)

@@0daadaadaa0 haha! he can't resist the nutmeg. ;)

I searched the comments for this :P It's my preference too, a bit of nutmeg makes mashed potatoes so much better!

Absolutely right!

Cowboy Kent is the man!

Love that guy! He even cooks "poor man's lobster" with white fish!

Dutch ovens are amazing!

What a great idea!

Every week here in London

where do you get your sausages? its hard to find non breakfast sausages here in the states

@@Eyl279 from the local butchers if I got a bit few quid if not the supermarket

@@Eyl279 Your local supermarket butcher shop should carry them.

Lucky Jenny!

Thank you for sharing. I had no idea what it was.

is vegemite similiar?

@@elijahtheshirriff7331 Similar in that it is an acquired taste. Beyond that I couldn’t say.

@@tobleroonie5043 thanks for the insight! I'm American so we have neither lol, was just curious.

If you can't find marmite then look for vegemite instead. Very very similar but the Aussie version. You can also use Bovril which is what my mum used to use (Marmite/Vegemite went into the dog's dinner every day for his gravy, he loved it and hated Bovril).

Is it "potahto police" or Potayto police?

@@PandemoniumMeltDown or the po po tato

@@PandemoniumMeltDown Yes.

THE ONLY WAY to make mashed potatoes is UNDER THE BODIES OF YOUR VANQUISHED ENEMIES

You disgust me

Do you eat your kiełbasa with horseradish? It's good.

@@mrmoth26 No, but I’ll try it next time. Thank you.

If you have an Aldi near you, try it with German bratwurst!

@@peeves2750 Are Bratwürste good with horseradish?

Just about any meat is good with horseradish or a decent mustard 😁

yeah pretty cool. I'm getting ideas of using bacon fat to make a cheese sauce next time i do mac and cheese

@@riddlydiddlyimawantedmanin4442 Try polish bacon or Boczek. It comes in a solid block and you can slice it or dice it and its easy to trim off the prominent fat layer. It tastes amazing, too not just like it's going to kill you with salt or artificial smoke flavour.

That is a sure fire way to screw up most any dish. Mushrooms are not even in a food group.

@@MrRShoaf Whatever that means.

Buh Dum Tss!!

Nice man

Brit "bangers" are basically like American breakfast sausages, except thicker.

@@minuteman4199 - my sister tried this dish in London, while we were on vacation. She said the sausages were very mild. Not like breakfast sausages in the US at all, which tend to be a bit spicy.

it has a proper name. its called champ

I added triple cream brie, two days ago to my mashed potatoes and it was lovely. I like adding a little kefir sometimes.

Chives and sour cream (in place of butter) are my favorite things to add to mashed potatoes, along with generous amounts of black pepper. To me, mashed potatoes are mostly a vehicle to get tasty things like gravy or meat from the plate to the mouth! No meatloaf or roast chicken is complete without a nice side of mashed potatoes and gravy.

potatos are either bad or amazing

Potato flakes: “Hold my beer...”

Any potato is a good potato for me!

Just say NO to instant mashed potatoes! 🥔

@@Alaska-Jack Used to love them as a kid, (easy for Mom also), what was I thinking!

😂

I used a large old fashioned table knife to chop up and mash potatoes, you can govern just how mashed you want them.

not really as the amount of potatoe he wasted made me cringe

If you like that,you should watch Jacques Pepin peel 🥕

@Dick Dastardly Mushrooms have a more delicate flavour than onions, and I think the onions would overpower the mushrooms if you combined them.

Mushrooms have a very meaty taste. If you saute white onions down in a bit of butter and a touch of oil to stop the butter burning they are just lovely. Add them to a pot of gravy and let them simmer away for 10 minutes before pouring over the mash & sausages.

I generally cook with cremini mushrooms, and they have a delicate flavour that doesn't pair well with onions. I could see it working with a stronger-tasting mushroom like a portabello, though.

Truly

What if he served himself first

@@epoch4116 😒😔

@@epoch4116 I think she would have left him.

@@Alaska-Jack Lol

Horseradish mash is incredible

Plus a tad bit of garlic, beautiful

Must say I normally dish my GF up first but if she is not in the kitchen she can grab it her self as it’s already on the plate.

I bet he washes up afterwards, then makes Jenny a cup of tea.

Your husband takes his food where?

@@neesargon3497 to the table to eat....

Erica Bigras ohhh I see! 😄

One of my roomies clued me in on this about thirty years ago, and I've made my mash with skins ever since. Suits me, because I'm lazy and hate peeling spuds.

Adds a little bit of texture that I quite like, and more flavour.

Yep, I do it all the time, usually with "new" or "young" potatoes (red bliss, fingerlings etc.), thinner skinned potatoes to say the least. I won't do it with a russet though, a bit too much skin going on there.

WOW THERE ARE OTHERS LIKE ME!!

Do they have dragon farms in Wales or are they wild caught?

@@owllymannstein7113 They refuse to breed in captivity, just like haggis don't.

@@sarkybugger5009 They'd probably be a lot more inclined if they didn't have a bunch of nose pickin' welshies watching them.

@@owllymannstein7113 Speaking as one who is 1/4 Welsh, I resemble that remark, and flick bogies at you. :o?

I live in Wales also and the comments have made me laugh out loud. Well done on cheering up my somewhat lonely evening

I do sometimes wonder what it is that drives people to imagine that in such a diverse field as cooking, there would ever be one singular 'right' way to do a thing. It seems to me like a failure of imagination. I actually think amateurish tinkering and imprecision and such is really valuable - sure, I make a lot of mistakes, but I also discover things that nobody could have told me. Your mash sounds good btw - butter, milk, pepper and nutmeg - can't argue with that combination!

I'm afraid that is today's society. Employers expect strong leadership. And what kind of a leader you are if you can't even enforce potato mash? Unfortunately these people then forget about the split between professional and private life. And unless you are a professional chef, the kitchen is part of private life. I like cooking channels for the inspiration. Be it new stuff or be it combinations and variations of dishes I thought I knew all about - you'll never know all anyways. I follow German ones (my own country), I now follow yours (friends sometimes nick me "a British guy trapped in a German body" anyways), I follow an American one. Never would I even think about writing a comment that it was done wrong. If I like the different way I saw in the video, I will try it for myself. If I don't, I will just continue my way. Only case I do something like that is a ritaualised joke with a friend. In a certain area of Germany there is a dish called "green sauce". I grew up around the city of Kassel, which is the northern end of where it is known. She studied in Frankfurt, the other end. Common agreement is, that it is a cold sauce containing 7 different herbs, sour cream and boiled egg. Classic served with boiled potatoes. Otherwise they differ in the herbs actually used, how fine they are chopped, Frankfurt Green Sauce is usually passed through a sieve to get it as smooth as possible while Kassel Green Sauce is rather textured with coarsly chopped herbs and the boiled egg cut into pieces. However, we both agree this is just a ritualised running gag and neither Kassel nor Frankfurt Green Sauce is really "wrong".

in the usa "homely" means kind of ugly... lol. "homey" means comfortable & inviting.

@@ohwhatelse oh really? That’s interesting, Not sure we use the word homey over here but, that’s what I mean when I say homely! Thanks for the lesson though!

Try simmering the potato skins in milk. Then strain the potato skins and add the milk to the mashed potatoes. You get the potato flavor and the creaminess.

they upload at the same time so if you enable notifications for them both you won't have to wonder ;)

I’m 65 and I can’t use any other potato peeler except for the one that my mother gave me from her kitchen when I was 18 years old and left home.

Sounds delicious Tara! From South East England, UK.

Never rules for hot dogs: Never chicken dogs. Never with Ketchup.

@@MrRShoaf 100% agree with you.

Please explain more......

@@chriswalford4161 The chunky version is called Sterz, people often cook it with lard and add pieces of meat or bacon, or it is served in a sour milk soup. The creamy version is called Pürree and and is cooked with butter and a little bit of milk and nutmeg. It usually gets served as a side to meat loaf or similar meaty dishes.

What language is it? Interesting.

@@nat3007 german / german dialect

@@l.n.4929 : Thanks ~ and for the reply above 👍🏼