Homemade chicken bangers & mash

Chicken second courses

Just in time for St. Patrick's Day, you can make this lighter version of bangers 'n mash at home, completely from scratch. This traditional dish from the British isles is comfort food at its finest, featuring rich homemade chicken sausages served over fluffy, buttery potatoes and slathered with a swoon-worthy onion gravy. Why are they called bangers, anyway? The name comes from World War II, when, due to meat shortages, sausages were often made with a higher-than-normal water content, and they would sometimes explode (bang!) when cooked over high heat. We didn't have any exploding sausages in our batch, luckily, unless you count the explosion of flavor (har har). We've used freshly ground chicken in place of the traditional ground pork for a lighter version that is by no means short on flavor. A mix of light and dark meats keeps the sausages moist, and a few slices of bacon add extra flavor and fat to ensure a tender sausage. That plus a whole lot of black pepper and other spices