Cider Braised Bangers And Mash Recipes

DELIA'S BANGERS BRAISED IN CIDER

Steps:

• Preheat the oven to 180 degrees (gas mark 4).
• Place the casserole over a medium heat, add a little oil and when it's hot, brown the sausages all round - it's important to get them well browned.
• Then, using a draining spoon, remove them to a plate whilst you brown the lardons and shallots lightly. When that's done, sprinkle in the flour to soak up the juices, then gradually stir in the cider. Now pop the sausages back in along with the garlic, bay leaf, fresh thyme and sprigs. Add some freshly milled black pepper (no salt needed).
• Now put a lid on as soon as it begins to simmer, then transfer it to the oven for 30 minutes. After that remove the lid and let it continue to cook for a further 20-30 minutes. Towards the end of the time, fry the apple rings in butter till golden and soft, and garnish the casserole with them. This is obviously going to need some very creamy, fluffy mashed potatoes, and depending on the time of year, I would serve some tender, squeaky, lightly cooked spring greens. Recipe © Delia Smith 2008, Delia's Frugal Food, published by Hodder and Stoughton. http://deliaonline.com >Click here for more Delia recipes, cookery school videos, information on bakeware and ingredients.

BANGERS AND MASH

Steps:

• Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.
• Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the onions to the pan season with salt and pepper, to taste. Cook the onions until caramelized, adding water, a teaspoon at a time, to deglaze the pan. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes.
• Drain the potatoes, reserving some of the cooking water. Rice the potatoes into a bowl and add a bit of the potato cooking water to soften. Season with salt and pepper, to taste. Fold in the steamed cabbage and taste for seasonings, adjusting as necessary. Transfer the bangers and mash to a serving dish and dig in!!!!

CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH

Steps:

• Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
• While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
• Add the sausages and onion to the pan and cook for 6-7 mins - turn the sausages so that they brown all over, and stir the onion so it doesn't catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
• Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.

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.

CIDER BRAISED BANGERS AND MASH

Steps:

• 1) Peel and chop your potatoes into 1 inch chunks. Place the potatoes in a large pot and cover with cold water. Bring the potatoes to a boil, add a little salt (1/2 tsp.), and let simmer for 20 minutes or until tender. 2) Give your sausages a couple pricks with a fork on either side. Heat a large skillet over medium high heat. Add the oil to the pan, then your sausages, and cook on all sides until browned. Remove the sausages and set aside. 3) With the pan still on the heat, add in your sliced onions and sauté for about 5 minutes or until the onions become soft. Add the flour and stir until well incorporated. 4) Add the chicken stock, whiskey, and cider to the pan with the onions and bring to a boil. Reduce to a simmer and then add back in the sausages. Simmer for about 15-20 or until the liquid has reduced into a nice gravy-like sauce. 5) When your potatoes are done; drain, return to pot and add: cream, sour cream, butter, mustard, and salt and freshly ground pepper to taste. 6) Serve bangers whole or cut over a mound of potatoes and with plenty of onion gravy. Make sure to have your glass of cider and shot of Irish whiskey on the side.