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The Review - FOOD & DRINK- Cooking with CLARE
Published: 1 November 2007

For real fireworks on Guy Fawkes night, try out bangers and mash

With Bonfire Night approaching, Clare Latimer offers some of her own explosive twists to a simple, traditional British dish

WE were asked recently to cater for a wedding of 550 guests with only one medium-sized kitchen in the basement of the building. Realising that a full-blown meal would cost the client too much, and also the time needed to serve that many people in a small space would be a nightmare, I decided to serve bangers and mash in small bowls and give a good variety of flavours.
With Guy Fawkes coming up this week, I thought I would pass on the recipes that I came up with and perhaps slightly reduce the numbers!
We buy our various flavoured sausages from Barretts butchers in England’s Lane, Hampstead, but it is best to order them in advance, as Bob’s sausages are very popular.
Put all the varieties of mash and sausages in separate bowls on the table and let everyone mix the mashes and sausages. I would suggest labelling each dish so that the hot Toulouse sausage is not served with the wasabi mash as the result may have the same effect as the fireworks!

Various sausages
Ingredients
We were using beef and horseradish, Toulouse, pork and tomato, Cumberland and chicken and Apricot. You could have cocktail ones for the children and large ones for the adults.
Serve 2-3 large sausages per adult and 4-6 cocktail sausages per child, depending on age.

Method
Preheat the oven to 200C 400F gas 6. Line a roasting tin with baking parchment and then place the sausages neatly in the tin.
Keep each flavour in separate tins. Cook for about 30 minutes, turn them and cook until the sausages are brown and slightly crisp. The cocktail sausages will take less time than the larger ones. Keep warm in a low oven.

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