ULTIMATE BANGERS AND MASH
Succulent sausages on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain's #1 most popular comfort food!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Make the onion gravy in advance. See our recipe for the BEST onion gravy.
- 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. Season with salt and pepper to taste.
- 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.
- To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy. Peas are a traditional side.
Nutrition Facts : ServingSize 2 sausages with mash and gravy, Calories 891 kcal, Carbohydrate 43 g, Protein 45 g, Fat 58 g, SaturatedFat 41 g, Cholesterol 197 mg, Sodium 1771 mg, Fiber 9 g, Sugar 9 g
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
GOURMET BANGERS & MASH
Bangers & Mash is a traditional English dish that's simple, cheap and filling. No need to be excluded from enjoying this treat if you're vegetarian -- just try some of the many meat-free sausages available. In England, Quorn sausages are a favourite of mine but the Linda McCartney brand sausages are also good.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Grill or fry the sausages.
- The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
- Meanwhile, boil the potatoes until tender.
- Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
- For the gravy, heat oil in a frying pan and sauté onions until nicely browned.
- Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
- Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
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
I tried a number of Bangers and Mash recipes and none of them passed the test with my husband--I finally came up with my own, which did! I need to keep this! Also, don't forget to serve with buttered peas!
Provided by Dwynnie
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Roast the sausages on a rack for 25 minutes, turning over halfway through the cooking time.
- While the sausages are roasting, dice the potatoes and boil them until very tender in water salted with 1 Tbs salt.
- While the potatoes are cooking, melt the butter for the gravy in 12 inch skillet.
- In the skillet, saute the onions over medium-high heat until they are starting to caramelize, stirring often.
- Sprinkle the flour over the onions and mix well before cooking for a few more minutes.
- Stir the broth, vinegar, worchestershire suace, mustard, pepper, and salt into the onions and continue to cook until the gravy thickens. This is not a super thick gravy, but it should coat a spoon.
- When the gravy is almost ready, the potatoes should be done. Mash the potatoes (I do this by hand, but you could use a mixer) with the milk, butter, nutmeg, and salt.
- Serve the gravy over the sausage and potatoes with a side of buttered peas.
Nutrition Facts : Calories 844.4, Fat 55.1, SaturatedFat 25.5, Cholesterol 146.9, Sodium 2977.1, Carbohydrate 61, Fiber 7.5, Sugar 7.1, Protein 27.4
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