BANGERS AND MASH SAUSAGE ROLLS RECIPE BY TASTY
Here's what you need: sausages, mashed potato, puff pastry, egg, onion gravy
Provided by Tasty
Yield 4 rolls
Number Of Ingredients 5
Steps:
- Brown the Sausages on all sides in a large skillet - until mostly cooked through. Set aside to cool slightly.
- Unroll each sheet of puff pastry and cut into 4 pieces.
- Spread mash over each pastry, top with cooked sausage and additional mash.
- Roll up each sheet - pinch together to seal and trim off any excess.
- Place on a greased baking sheet - seam side down - and brush each roll with beaten egg.
- Bake in a preheated oven at 190˚C (375˚F) for 25-30 minutes - until the pastry is golden and crispy on all sides and the meat has cooked through. Serve with a side of Onion Gravy.
- Enjoy!
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
BANGERS & MASH YORKSHIRE PUDDING RECIPE BY TASTY
Here's what you need: plain flour, salt, eggs, milk, vegetable oil, medium potatoes, butter, sour cream, milk, salt, pepper, fresh chive, onion, sausages, gravy, fresh chive
Provided by Matthew Cullum
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- To make the Yorkshire puddings, sift the flour and salt into a large bowl and mix in the eggs and half the milk. Whisk until a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
- Preheat oven to 220°C (425°F)
- Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling. Turn the oven down to 200°C (400°F) and pour a tablespoon of Yorkshire pudding batter into each hole. Bake for 15 minutes or until risen and golden brown.
- To make the mash, peel and slice three medium potatoes. Boil in salted water until soft. Drain, then add the butter, sour cream, and milk, and mash until smooth. Season with salt, pepper, and fresh chives.
- To make the bangers, quarter two sausages and chop one onion. Fry the onion for two minutes, then add the sausages and fry both until cooked.
- To assemble, add a teaspoon of gravy to the bottom of the Yorkshire pudding, then add the onions on top, then the mash and a sausage quarter. Sprinkle with more chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
BANGERS AND MASH
Easy Bangers and Mash
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
- Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
- To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.
BANGERS AND MASH BOMBS RECIPE BY TASTY
Here's what you need: butter, onion, salt, pepper, potato, cheddar cheese, softened butter, pork sausages, all-purpose flour, eggs, bread crumbs, peanut or vegetable oil, gravy
Provided by Jordan Ballantine
Categories Snacks
Yield 16 bombs
Number Of Ingredients 13
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add the onion, season with salt and pepper, and cook until brown and caramelized, stirring occasionally, about 30 minutes.
- Mash together the potatoes, caramelized onions, cheese, softened butter, salt, and pepper.
- Cut the sausages into 2-inch pieces and encase the sausage pieces in the potato mixture.
- Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
- Coat the sausages first in the flour, then the eggs, followed by the bread crumbs, then once more in the eggs and bread crumbs. (In order to reduce mess, maintain one "dry" hand for coating in the flour and bread crumbs and one "wet" for coating in the egg.
- Heat the oil in a large pot until it reaches 325˚F (160°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
- Carefully deep-fry the bangers and mash bombs 4 at a time for a few minutes, until golden brown.
- Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
- Enjoy!
Nutrition Facts : Calories 299 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram
TRUE BANGERS AND MASH WITH ONION GRAVY
Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.
Provided by wsf
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
- Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
- Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 50.4 g, Cholesterol 57.6 mg, Fat 19.8 g, Fiber 6.3 g, Protein 14.1 g, SaturatedFat 10.8 g, Sodium 1414 mg, Sugar 6 g
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