Bodacious British Bangers And Baked Beans Brunch Recipe Foodcom

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BODACIOUS BURGER

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h

Yield 1 large burger

Number Of Ingredients 32



Bodacious Burger image

Steps:

  • For the doctored fry sauce: Combine the ketchup, mayonnaise and hot sauce in a small bowl. Set aside.
  • For the quick and easy mac and three cheeses: Bring a pot of water to a boil. Add the macaroni and cook according to the package directions.
  • Heat the milk and butter in a large saucepan over medium heat until hot. Add the fontina, Cheddar jack and processed cheese and cook, stirring, until melted. Stir in the pepper and salt. Drain the macaroni and stir it into the cheese sauce. Keep warm.
  • For the onion strings: Begin by peeling the onions and slicing them very thinly; use a mandoline slicer if you can. Separate the onion slices, put them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
  • In a bowl, combine the flour, cayenne, kosher salt, seasoned salt and black pepper and set aside.
  • Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 360 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
  • Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess.
  • Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up and watch them! They'll be ready to remove from the oil in no time flat. When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices and serve immediately.
  • For the burger: To a bowl, add the ground beef, salt, pepper and hot sauce and mix to combine. Shape into two 10-ounce burger patties.
  • Melt the butter in a skillet or grill pan over medium-high heat and cook the burgers for 5 minutes per side for medium rare.
  • For the burger bun: Melt the butter in a skillet or grill pan over medium heat. Put the bun halves in the skillet cut-side down and lightly toast, about 2 minutes.
  • To build the burger, layer on top of the bottom bun: the butter lettuce leaves, some mac and cheese, 1 burger patty, the bacon, the American cheese slices, 1 tomato slice, the other burger patty, some onion strings, a spoon of the doctored fry sauce, spinach leaves, the other tomato slice, the pickles and the top bun. Secure with a large metal skewer.

1/2 cup ketchup
1/2 cup mayonnaise
1/4 teaspoon hot sauce
1 pound macaroni
2 cups whole milk
1 tablespoon butter
1 cup grated fontina
1 cup grated Cheddar jack
8 ounces processed cheese, such as Velveeta, diced
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 large onion
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon seasoned salt
Plenty of freshly ground black pepper
Canola oil, for frying
1 1/4 pounds ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
A few dashes hot sauce, such as Tabasco
1 tablespoon butter
1 tablespoon butter
1 kaiser bun, sliced in half
2 butter lettuce leaves
2 crisp-cooked bacon slices
2 slices American cheese
2 slices tomato
1/4 cup baby spinach leaves
5 bread and butter pickle slices

TRADITIONAL BRITISH BANGERS

Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef's Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!

Provided by Millereg

Categories     Breakfast

Time 55m

Yield 2 pounds, 8-12 serving(s)

Number Of Ingredients 17



Traditional British Bangers image

Steps:

  • Knead together the pork, veal, fat, and bread.
  • Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
  • CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
  • Firmly stuff the mixture into the prepared hog (sausage) casings.
  • Prick any air pockets with a pin.
  • Poach, broil, grill, or fry them before serving.
  • Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
  • The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
  • They can also be frozen (raw, poached, or broiled) for 3 months.

Nutrition Facts : Calories 290.8, Fat 28.4, SaturatedFat 14.4, Cholesterol 68.6, Sodium 31.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.5

1/2 lb ground lean pork
1/2 lb lean ground veal or 1/2 lb lamb
6 ounces suet
fresh breadcrumb, made from 3 slices of white bread,including crust
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
1/8 teaspoon mace
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 teaspoons dried sage
2 teaspoons onion powder
1 teaspoon finely grated lemon, rind of
1 large egg
prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

BODACIOUS BRITISH BANGERS AND BAKED BEANS BRUNCH!

Juicy British bangers (sausages) with baked beans, fresh eggs, fried bread fingers and tomatoes. Yup! It's bold and brash, but a great brunch idea for those days when half a grapefruit and some cereal just doesn't tick the boxes! I cook this on a griddle - it is easier to fit all the food on at the same time, and if you spray the griddle with oil, it is healthier too. Yes, you can add bacon or potatoes or even mushrooms, but we like this simple combination of bangers, beans, egg and tomatoes with fingers of crispy fried bread. Quantities listed are suggestions for two greedy people; please do adjust the amounts to suit your personal requirements. This sets you up for the day, especially if served with freshly squeezed orange juice and a pot of tea. We are normally too full to have toast, but toast and marmalade would be a great accompaniment if you have room!

Provided by French Tart

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9



Bodacious British Bangers and Baked Beans Brunch! image

Steps:

  • Take a large griddle, skillet or frying pan and spray with cooking oil.
  • Cut each slice of bread into 3 fingers.
  • Heat the griddle/skillet/frying pan over a high heat and then as soon as it is hot, turn the heat down to low to medium. (Check by putting a teaspoon of water on the griddle, if it spits and dances over the surface, the griddle is hot.).
  • Place your sausages at one end and then your tomatoes at the other end. Keep turning your sausages regularly until they are evenly browned, then leave them to cook for 3 to 5 minutes on each side, depending on the thickness of them.
  • After 5 minutes, carefully turn your tomatoes over to cook on the other side and then add your fingers of bread to gently fry, spraying with more oil if needed. Turn then after a few minutes.
  • Heat your beans in a small saucepan over a low heat.
  • Push your tomatoes, bread and sausages to one side to keep warm, and spray the griddle with more cooking oil if needed. Gently break your eggs on to the griddle and cook to personal requirements.
  • Arrange the bread fingers on a warm plate and then top with three halves of tomatoes. Then add three sausages to the plate and the beans - place the fried egg/s on to the plate and season with salt and pepper to taste.
  • Serve hot with a pot of tea, orange juice and toast if required.
  • Worcestershire sauce or HP sauce is also great with this!

Nutrition Facts : Calories 187.1, Fat 6.1, SaturatedFat 1.8, Cholesterol 186, Sodium 212.4, Carbohydrate 23.6, Fiber 3.9, Sugar 8.4, Protein 10.6

6 beef (350g) or 6 pork sausages (350g)
3 large tomatoes, cut into halves
2 -4 eggs
baked beans (1 tin, 420g)
2 slices wholemeal bread or 2 slices granary bread
oil
salt and pepper
Worcestershire sauce (optional)
HP steak sauce (optional)

BONFIRE BANGERS & BEANS

This comforting casserole is a real crowd-pleaser, great served with jacket potatoes on Bonfire Night

Provided by Emma Lewis

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14



Bonfire bangers & beans image

Steps:

  • Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
  • Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.

Nutrition Facts : Calories 454 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.66 milligram of sodium

3 tbsp vegetable oil
1 onion , finely chopped
2 celery sticks, finely chopped
4 rashers streaky bacon , chopped
1 tbsp tomato purée
2 x 400g cans chopped tomato
2 tbsp dark brown sugar
2 tsp Dijon mustard
2 thyme sprigs
2 tsp Worcestershire sauce
2 x 400g cans cannellini beans , rinsed and drained
2 red peppers , deseeded and chopped
2 x 450g packs herby sausages
handful parsley leaves, chopped, to serve (optional)

BANGERS & BEANS IN A PAN

A new twist on an old favourite, great for an easy after work or after school supper - easily doubled or trebled

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4, but easily doubled or trebled

Number Of Ingredients 10



Bangers & beans in a pan image

Steps:

  • Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they're browned on all sides.
  • Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
  • Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen - whole or as single portions - for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

Nutrition Facts : Calories 479 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 3.7 milligram of sodium

1 tbsp vegetable oil
454g packet good quality sausage each sausage chopped into three
1 small onion , chopped
3 carrots , chopped into thick slices
4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
2 x cans mixed pulses (or other beans), drained and rinsed under the cold tap
400ml hot chicken or vegetable stock
1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
a small handful of fresh parsley , chopped
crusty bread , to serve

BADAZZ BARBECUED BOOZY BRITISH BANGERS

Make and share this Badazz Barbecued Boozy British Bangers recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Badazz Barbecued Boozy British Bangers image

Steps:

  • Place all the sauce ingredients in a small pan and cook over a low heat, stirring constantly, until well blended.
  • Pinch each banger in the middle and twist to make two short bangers.
  • Separate the two halves by cutting through the link with a sharp knife or kitchen scissors.
  • You should now have 16 wee pudgy bangers.
  • Season each with salt and pepper.
  • Wrap each pudgy banger with a halved bacon rasher and then thread onto 4 skewers, alternating with the mushrooms.
  • Brush each with a little oil and cook over hot coals for 15 minutes, turning from time to time and basting with the sauce.
  • To serve- transfer to plates and drizzle a little of the remaining sauce over the top.
  • Serve hot.

Nutrition Facts : Calories 329.1, Fat 20.8, SaturatedFat 6.8, Cholesterol 30.8, Sodium 386.6, Carbohydrate 32.6, Fiber 2.3, Sugar 27.6, Protein 8.1

8 bangers or 8 fat link sausages
8 slices bacon, halved widthwise
16 mushrooms
vegetable oil
1 lemon, juice only
6 tablespoons runny honey
3 tablespoons tomato puree
4 fluid ounces hard alcoholic cider or 4 fluid ounces lager beer
salt and pepper, to taste

BANGERS AND BEANS

Make and share this Bangers and Beans recipe from Food.com.

Provided by Evie3234

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7



Bangers and Beans image

Steps:

  • After boiling and removing sausage skins cut in to bite size pieces.
  • Heat a little water in wok or fry pan and saute the onions until soft.
  • Add curry powder and cook for 1 minute.
  • Add baked beans, tomatoes, Worcestershire sauce, salt and pepper and bring to the boil.
  • Add sausages and simmer uncovered for about 15 minutes until thick and heated through.
  • Lovely served with mashed potatoes.

6 -8 beef sausages, boiled and skin removed
1 onion, chopped
1 teaspoon curry powder
400 g baked beans
400 g crushed tomatoes
1 tablespoon Worcestershire sauce
salt and pepper

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