Bubble And Squeak With Sausages And Onion Gravy Recipes

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: 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.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
• Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
• Season: Add salt and pepper. Stir, taste, then add more salt if you want.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

BUBBLE AND SQUEAK

Steps:

• Finely chop the potatoes and crush slightly. In a frying pan melt half the fat and lightly fry the onion. Mix in the potato and greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned.

BUBBLE & SQUEAK CAKES WITH RED ONION GRAVY

Steps:

• For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water - and cook until they are very soft.
• Mash and smash your veg up so they are roughly combined - it's fine to leave chunks in it.
• Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
• Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
• For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
• Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
• Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
• Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
• Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
• While they are frying, check the gravy, and season.
• Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
• Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.