TRUE BANGERS AND MASH WITH ONION GRAVY
Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.
Provided by wsf
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
- Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
- Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 50.4 g, Cholesterol 57.6 mg, Fat 19.8 g, Fiber 6.3 g, Protein 14.1 g, SaturatedFat 10.8 g, Sodium 1414 mg, Sugar 6 g
BANGERS AND MASH WITH ONION GRAVY
Here's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.
Provided by Bonnie G 2
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
- Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
- Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
- Cook until potatoes are tender when pierced with a knife, about 15 minutes.
- Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
- In same pan over medium-high heat, combine milk and butter and bring to a boil.
- Remove from heat and set aside.
- Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
- To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
- Season with salt and pepper to taste.
- Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.
Nutrition Facts : Calories 1142.8, Fat 79.7, SaturatedFat 28.8, Cholesterol 196.8, Sodium 2128.3, Carbohydrate 54.2, Fiber 5.1, Sugar 4.7, Protein 40.7
BANGERS AND MASH WITH CREAMED ONION SAUCE
Make and share this Bangers and Mash with Creamed Onion Sauce recipe from Food.com.
Provided by Sackville
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 F or 200 degrees C.
- Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
- Bring to a boil, then turn down the heat immediately.
- Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
- Meanwhile, peel the potatoes and cut into chunks.
- Rinse and boil in lots of salted water.
- Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
- Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
- Discard the rosemary stalk, sift the flour over the top and stir.
- Add the mustard and 1 cup of the milk.
- Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
- Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
- Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
- Divide onto plates, top with the sausages and a generous spoonful of gravy.
BANGERS AND MASH
Steps:
- Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
- Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
ONION GRAVY FOR BRITISH BANGERS AND MASH
Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.
Provided by Lupin Pooter
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 46.1 mg, Fat 17.7 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 11.1 g, Sodium 514.3 mg, Sugar 4.1 g
BANGERS AND MASH (ENGLAND)
Make and share this Bangers and Mash (England) recipe from Food.com.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- peel potatoes and chop in half.
- place in pan with a lid on.
- cover with water and bring to boil, leave to simmer for about until tender, drain water and keep warm in oven with lid on,(or make them just before mashing).
- peel onions and slice into rings, (for a trick to stop watery eyes, put onions in a freezer for 10 minutes before peeling).
- put olive oil and garlic in frypan and add onions, turning with tongs frequently.
- grill sausages, turning with tongs when required.
- just before serving put peas in boiling water and simmer for 3-4 minutes.
- while the peas are cooking get potatoes out.
- place a knob of butter on potatoes and mash dry.
- add milk until you get a creamy consistency.
- serve sausages with onions over and peas and mash.
- place some ketchup on the side for a perfect dinner.
BANGERS AND MASH WITH GOLDEN ONIONS
Traditional Anglo-Saxon Australian tucker BEFORE the diverse influences of many migrant groups made our cuisine so rich and varied. This recipe has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found in Huey's 'Tales and Recipes from a Travelling Cook'. Huey (Iain Hewitson) is an Australian chef who has written several books. He hosts a TV cooking show twice daily on weekdays, and runs Tolarno's restaurant in Melbourne. Huey recommends using a floury variety of potato for this recipe. He also advises that: "Blanching the sausages beforehand may be frowned on by the purists, but it is guaranteed to stop them bursting". The inclusion of garlic is one of my modifications. Bangers and mash of say fifty years ago would have been highly unlikely to have contained garlic. And the mashed potato could not have been heated in the microwave! If you want a more authentic experience of old-fashioned Aussie tucker, leave out the garlic and don't use the microwave!
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
- Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
- Drain the potatoes well.
- Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.
- Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
- Pan-fry or grill the sausages until they are browned all over.
- While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.
- Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
- Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.
Nutrition Facts : Calories 1522.1, Fat 96, SaturatedFat 31.6, Cholesterol 234.2, Sodium 1993.4, Carbohydrate 105.6, Fiber 13.2, Sugar 6.7, Protein 59
BANGERS AND MASH WITH ONION GRAVY
Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
- Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
- When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.
Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium
BANGERS AND MASH IN YORKSHIRE PUDDING
Make and share this Bangers and Mash in Yorkshire Pudding recipe from Food.com.
Provided by MarraMamba
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 220ºC/gas 7.
- First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
- Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
- Reduce the oven temperature to 180ºC/gas.
- Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
- Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
- To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
- Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
- To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!
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- Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
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- To Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them. Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they're hot. If using a hand masher mash the potatoes while they're hot. (Avoid using an electric mixer or food processor. See blog post for explanation.) Mash the potatoes until fluffy and you've reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey. Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Seaso
- To Prepare the Sausages: While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.) For sausage-making enthusiasts we highly recommend our Homemade British Bangers.
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