Cheddar Onion Bangers And Mash With Guinness Essence Recipes

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ONION GRAVY FOR BRITISH BANGERS AND MASH



Onion Gravy for British Bangers and Mash image

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

6 tablespoons butter
3 medium onions, thinly sliced
1 tablespoon all-purpose flour
½ cup red wine
1 (14.5 ounce) can chicken stock
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

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

TRUE BANGERS AND MASH WITH ONION GRAVY



True Bangers and Mash with Onion Gravy image

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

4 links pork sausage
2 pounds potatoes, peeled and cubed
¼ cup butter
2 tablespoons milk
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine

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

BANGERS AND MASH WITH ONION GRAVY



Bangers and Mash With Onion Gravy image

Here's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.

Provided by Bonnie G 2

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs pork sausage, of good quality
1 tablespoon sunflower oil
2 lbs yukon gold potatoes (start mash)
1/2 teaspoon sea salt (to taste)
1/4 teaspoon ground pepper, to taste
1/3 cup milk
2 tablespoons unsalted butter
2 tablespoons unsalted butter (now gravy)
1 tablespoon olive oil
2 red onions, halved and finely sliced
1 1/2 teaspoons all-purpose flour
1 teaspoon red wine vinegar
1 cup red wine, full-bodied, such as Shiraz
1 cup beef stock
1/4 teaspoon sea salt, to taste
1/4 teaspoon ground pepper, to taste

Steps:

  • Preheat oven to 400.
  • Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
  • Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
  • Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
  • Cook until potatoes are tender when pierced with a knife, about 15 minutes.
  • Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
  • In same pan over medium-high heat, combine milk and butter and bring to a boil.
  • Remove from heat and set aside.
  • Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
  • To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
  • Season with salt and pepper to taste.
  • Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.

Nutrition Facts : Calories 1142.8, Fat 79.7, SaturatedFat 28.8, Cholesterol 196.8, Sodium 2128.3, Carbohydrate 54.2, Fiber 5.1, Sugar 4.7, Protein 40.7

CHEDDAR ONION BANGERS AND MASH WITH GUINNESS ESSENCE



Cheddar Onion Bangers and Mash with Guinness Essence image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 teaspoon grapeseed oil
2 pounds English or Irish sausage
24 ounces Guinness beer
1 medium onion, diced
6 large potatoes, peeled and cut into 1-inch chunks
1 large white onion, diced
1 cup shredded white Cheddar
4 tablespoons butter, cut into cubes
1/2 cup heavy cream
3 to 4 liters canola oil, as needed for deep-frying
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 white onion sliced thin

Steps:

  • For the bangers:
  • Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes.;
  • For the mash:
  • Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.;
  • For the tobacco onions:
  • Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.
  • Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds.
  • Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.
  • Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid.

BANGERS AND MASH WITH CREAMED ONION SAUCE



Bangers and Mash with Creamed Onion Sauce image

Make and share this Bangers and Mash with Creamed Onion Sauce recipe from Food.com.

Provided by Sackville

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 onions, thinly sliced
1 sprig rosemary
salt and pepper
1 kg potato (King Edward are good)
12 good quality pork sausage links
1 tablespoon flour
400 ml milk
1/2 tablespoon smooth Dijon mustard
50 g butter
vegetable oil

Steps:

  • Preheat the oven to 400 F or 200 degrees C.
  • Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
  • Bring to a boil, then turn down the heat immediately.
  • Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
  • Meanwhile, peel the potatoes and cut into chunks.
  • Rinse and boil in lots of salted water.
  • Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
  • Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
  • Discard the rosemary stalk, sift the flour over the top and stir.
  • Add the mustard and 1 cup of the milk.
  • Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
  • Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
  • Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
  • Divide onto plates, top with the sausages and a generous spoonful of gravy.

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