BANGERS AND MASH WITH ONION-MUSTARD GRAVY
This Irish classic is easy to make, Bangers and Mash with Onion Mustard Gravy is ready in less than 1 hour.
Provided by Kellie
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet, heat the olive oil over med-high heat until hot and beginning to ripple. Add the sausages to the pan and lightly brown on all sides. Transfer the skillet to the oven and roast the sausages for 15-20 minutes or until golden brown and crispy. Transfer the sausages to a platter and set aside.
- While the sausages are roasting, add the potatoes to a large pot and fill with cold water until the potatoes are covered by about 1 inch. Bring the potatoes to a boil and cook for approximately 20 minutes or until they are fork tender. Drain the potatoes and return to the pot with the heat turned off. Add 1/2 cup of milk, the yogurt and horseradish and mash the potatoes with a potato masher until combined. Add the remaining milk and continue to mash until combined and creamy but still chunky. Season with salt and pepper to taste. Cover with a lid or foil and keep warm until ready to serve.
- Over med-high heat, add the onions to the skillet and cook until deeply golden brown and caramelized, approximately 15-20 minutes. Stir in the garlic and thyme cooking for 1 minutes. Deglaze the pan with the ale and scrap up the brown bits on the bottom of the pan using a wooden spoon. Stir in the mustard thoroughly and then sift the cornstarch over the mixture before stirring into the gravy so lumps do not form. Add the broth to the mixture and continue to cook until slightly thickened, approximately 10 minutes.
- Serve the sausages on the mashed potatoes and top with the gravy. Serve immediately.
- Note: The sausages, gravy and potatoes can all be made up to 1 day in advance and stored individually in airtight containers in the refrigerator. Heat before serving.
Nutrition Facts : ServingSize 2 g, Calories 915 kcal, Carbohydrate 56 g, Protein 43 g, Fat 57 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1555 mg, Fiber 9 g, Sugar 8 g
ONION GRAVY FOR BRITISH BANGERS AND MASH
Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.
Provided by Lupin Pooter
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 46.1 mg, Fat 17.7 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 11.1 g, Sodium 514.3 mg, Sugar 4.1 g
ONION-MUSTARD GRAVY FOR BRITISH BANGERS AND MASH
Make and share this Onion-Mustard Gravy for British Bangers and Mash recipe from Food.com.
Provided by carrie sheridan
Categories Sauces
Time 50m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes.
- Season to taste with salt and black pepper.
Nutrition Facts : Calories 257.6, Fat 18.7, SaturatedFat 11.3, Cholesterol 48.9, Sodium 345.8, Carbohydrate 14, Fiber 1.5, Sugar 5.5, Protein 4
ONION AND MUSTARD GRAVY
Mustard and onion gravy is a great alternative to the classic thick onion. Serve on Bangers and Mash or any roast meats for an extra kick of flavour.
Provided by Elaine Lemm
Categories Ingredient Sauce
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Over a gentle heat, melt the oil and butter in a large saucepan. Add the finely sliced onion and cover the pan with a lid. Cook the onions slowly for approximately 10 minutes or until the onions are soft and translucent. Have a peek now and again to make sure the onions are not browning.
- Add the sugar plus the balsamic vinegar to the onions and stir well. Cover again with the lid and continue to cook for a further 5 minutes, again taking care to make sure they do not burn.
- Remove the lid from the pan, raise the heat slightly and pour in the dark beef stock. Gently boil uncovered for 5 minutes to reduce the gravy by roughly a third.
- In a heatproof jug or bowl mix the corn flour/starch with the cold water to create a thin paste.
- Pour a little of the hot gravy into the cornflour mixture and mix thoroughly. A very thick paste will start to form so add more gravy to thin this down to create a thick pouring liquid.
- Pour the thickened gravy mixture back into the gravy in the pan, add your chosen mustard, raise the heat to a rolling boil and boil for 10 minutes or until the gravy thickens slightly.
- Taste the gravy to decide if you want more mustard, add if needed. Season with salt and pepper to taste. Cook for a further 3 minutes. The gravy is now ready to serve. If not serving immediately keep warm until needed.
Nutrition Facts : Calories 175 kcal, Carbohydrate 11 g, Cholesterol 15 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 567 mg, Sugar 5 g, Fat 13 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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