CLASSIC BANGERS AND MASH
This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!
Provided by Amystar79
Categories World Cuisine Recipes European UK and Ireland English
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
- Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
- Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.
- Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
- Heat the gravy in a pan over medium heat.
- To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.
Nutrition Facts : Calories 628 calories, Carbohydrate 61.5 g, Cholesterol 60.5 mg, Fat 35.4 g, Fiber 7.2 g, Protein 18.3 g, SaturatedFat 14.4 g, Sodium 2001 mg, Sugar 6.8 g
BANGERS AND MASH
Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.
- Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.
BANGERS AND MASH
A great British dish my grandmother made for us on those cold and stormy days.
Provided by AMANDA FAIR
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
- In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
- Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
- Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
Nutrition Facts : Calories 570.3 calories, Carbohydrate 67.7 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 6.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 1205.8 mg, Sugar 4.8 g
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
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
ENGLISH BANGERS
Make and share this English Bangers recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Pork
Time 1h
Yield 5 Lbs
Number Of Ingredients 8
Steps:
- Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.
- Cut all the meat into 1" cubes, ready to mince using small holes.
- With the coarse blade in the mincer, pass all the fat through.
- Then change the blade to small and mince the lean meat.
- Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized.
- Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.
- Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked.
- Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.
Nutrition Facts : Calories 934, Fat 42.8, SaturatedFat 14.5, Cholesterol 386.4, Sodium 2191.3, Carbohydrate 1.6, Fiber 0.8, Sugar 0.2, Protein 126.8
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