Bangers Beans In A Pan Recipes

TRUE BANGERS AND MASH WITH ONION GRAVY

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.

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.

CLASSIC BANGERS AND MASH

Steps:

• Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
• Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
• Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.
• Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
• Heat the gravy in a pan over medium heat.
• To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.

BANGERS AND BEANS

Steps:

• After boiling and removing sausage skins cut in to bite size pieces.
• Heat a little water in wok or fry pan and saute the onions until soft.
• Add curry powder and cook for 1 minute.
• Add baked beans, tomatoes, Worcestershire sauce, salt and pepper and bring to the boil.
• Add sausages and simmer uncovered for about 15 minutes until thick and heated through.
• Lovely served with mashed potatoes.

BANGERS & BEANS IN A PAN

Steps:

• Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they're browned on all sides.
• Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
• Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen - whole or as single portions - for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

BANGERS

Steps:

• Cut pork and veal into 1-inch cubes and set aside.
• Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
• Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
• Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
• Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
• Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
• Twist into links of desired size as casing fills. Tie off other end after final link.
• Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

BONFIRE BANGERS & BEANS

Steps:

• Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
• Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.

BODACIOUS BRITISH BANGERS AND BAKED BEANS BRUNCH!

Steps:

• Take a large griddle, skillet or frying pan and spray with cooking oil.
• Cut each slice of bread into 3 fingers.
• Heat the griddle/skillet/frying pan over a high heat and then as soon as it is hot, turn the heat down to low to medium. (Check by putting a teaspoon of water on the griddle, if it spits and dances over the surface, the griddle is hot.).
• Place your sausages at one end and then your tomatoes at the other end. Keep turning your sausages regularly until they are evenly browned, then leave them to cook for 3 to 5 minutes on each side, depending on the thickness of them.
• After 5 minutes, carefully turn your tomatoes over to cook on the other side and then add your fingers of bread to gently fry, spraying with more oil if needed. Turn then after a few minutes.
• Heat your beans in a small saucepan over a low heat.
• Push your tomatoes, bread and sausages to one side to keep warm, and spray the griddle with more cooking oil if needed. Gently break your eggs on to the griddle and cook to personal requirements.
• Arrange the bread fingers on a warm plate and then top with three halves of tomatoes. Then add three sausages to the plate and the beans - place the fried egg/s on to the plate and season with salt and pepper to taste.
• Serve hot with a pot of tea, orange juice and toast if required.
• Worcestershire sauce or HP sauce is also great with this!

PAN-BAKED BEANS FOR A CROWD

Steps:

• Rinse and drain the beans. In a 4-to-6-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer fro 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
• In the Dutch oven cook bacon and onions until bacon is crisp. Drain off fat. Add the beans and 6 cups fresh water to Dutch oven. Bring to boiling; reduce heat. Simmer, covered for 1 1/4 to 1 1/2 hours or until beans are tender, stirring occasionally.
• Stir in the catsup, molasses, mustard, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered for 30 to 45 minutes more or until desired consistency, stirring occasionally. Makes 10 (2/3 cup) to 12 servings.
• NOTE: 25 servings: Prepare as above, doubling amounts of all ingredients. Soak beans in 12 cups water in an 8-to-10-quart pot. Cook half the onions and bacon at a time. Cook the beans as above, except stir in 10 cups of water in Step 2. Cook, uncovered, in Step 3 for 1 to 1 1/4 hours, stirring frequently.
• NOTE: 50 servings: Prepare the 25-serving recipe twice (do not double the recipe). Prepare two smaller batches, as there's less danger of burning beans at the bottom of the pot.
• Tip: To reheat, cook over medium low heat, stirring occasionally, until bubbling, about 30 minutes.

TRADITIONAL BRITISH BANGERS

Steps:

• Knead together the pork, veal, fat, and bread.
• Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
• CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
• Firmly stuff the mixture into the prepared hog (sausage) casings.
• Prick any air pockets with a pin.
• Poach, broil, grill, or fry them before serving.
• Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
• The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
• They can also be frozen (raw, poached, or broiled) for 3 months.

BEAN & BANGERS ONE-POT

Steps:

• Heat the oil in a large pan. Sizzle the sausages for about 6 mins, turning occasionally, until brown on all sides, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally, until the onions are soft. Add the vinegar to the pan, then stir in the drained beans. Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 mins.
• Scatter in the frozen peas, cook for 2 mins more until heated through, then take off the heat and stir in the mustard. Season to taste. Serve scooped straight from the pan.