Bangers (Pork Sausages)

After fish & chips, bangers and mash are favorites with us Brits.  There is nothing like a well cooked pork sausage and freshly made mashed potatoes.  Perhaps served with baked beans, HP Sauce or Tomato Ketchup.

Ingredients

Organic pork sausages from a butchers are the best, the thinner variety of sausages cook quicker so are the wisest choice.
Optional mustard or tomato ketchup

Method

Cooking bangers is simply a matter of frying them slowly, as slowly as possible.
Fry in the frying pan (the skillet for my colonial brethren) with a little oil, butter or fat.  I use the simmer ring exposing just a third of the flame.  Turn the sausages often to ensure they do not stick or burn, but cook and brown evenly.  This will take about 15 minutes.  (Enough time for potatoes to cook in the cosy or thermos flask, using just one fill of stove).

I love bangers & mash, but this enjoyable meal is best for camping out of the car, where the sausages can be stored safely in a cool box.  Fresh meat products are best not carried about in a rucksack whilst trekking.