CLASSIC BANGERS AND MASH
This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!
Provided by Amystar79
Categories World Cuisine Recipes European UK and Ireland English
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 628 calories, Carbohydrate 61.5 g, Cholesterol 60.5 mg, Fat 35.4 g, Fiber 7.2 g, Protein 18.3 g, SaturatedFat 14.4 g, Sodium 2001 mg, Sugar 6.8 g
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
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
Steps:
- Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
- Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
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 AND MASH
Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.
- Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.
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 (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
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
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