Bangers And Mash Recipe Jamie Oliver Recipes

SAUSAGES WITH PAN COOKED CHUTNEY AND LEEK MASH

Steps:

• Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
• Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
• Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
• Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10-15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
• Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

BANGERS AND MASH

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.

JAMIE OLIVER BANGERS AND MASH

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Cook until the sausages are browned all over and cooked through (rolling regularly to prevent burning), about 10-12 minutes. Pour all except 1 tablespoon of the grease from the pan onto a paper towel-lined dish.
• When the butter is bubbling, add the onion and toss to coat. Cook for another 10 minutes, or until the onions are transparent, golden, and starting to caramelize.
• Cook for 30 seconds, or until the garlic is aromatic.
• Mix in the flour until entirely mixed.
• Mix in approximately 3/4 cup beef broth until the onion turns into sludge. Then stir in the remaining beef broth until well mixed.
• Simmer, stirring occasionally, until the gravy thickens but is still slightly thinner than desired - it will thicken further as it sets.
• Season with salt and pepper to taste.
• Return the cooked sausages to the pan to reheat thoroughly.
• Mound some mashed potatoes on a platter, top with 2 sausages, pour with gravy, and serve with some delicious baby peas on the side. Yum!

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.

BANGERS AND MASH

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.