Luxury Sausage And Mash Recipes

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SAUSAGES WITH PAN COOKED CHUTNEY AND LEEK MASH



Sausages with pan cooked chutney and leek mash image

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch

Provided by Jamie Oliver

Categories     Mains     Pork     British     Sausage     Leek     Potato

Time 1h10m

Yield 4

Number Of Ingredients 12

1 kg potatoes, peeled and halved
olive oil
2 leeks, sliced and washed
200 ml milk
extra virgin olive oil, leaves picked
1 sprig fresh sage, leaves picked
2 red onions, cut into thin wedges
1 good handful fresh or frozen (and thawed) cranberries
2.5 cm piece cinnamon stick
5 cm piece fresh ginger, grated
3 tablespoons balsamic vinegar
8 higher-welfare pork sausages

Steps:

  • Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
  • Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
  • Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
  • Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10-15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
  • Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Nutrition Facts : Calories 654 calories, Fat 34 g fat, SaturatedFat 11.2 g saturated fat, Protein 30.8 g protein, Carbohydrate 59.4 g carbohydrate, Sugar 13.9 g sugar, Sodium 2.97 g salt, Fiber 6.6 g fibre

SAUSAGE AND MASH



Sausage and mash image

The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. This is designed to be a low cost recipe.

Provided by Tom Kerridge

Categories     Main course

Yield Serves 4

Number Of Ingredients 12

8 sausages
2 onions, sliced
½ tsp dried mixed herbs
½ tsp English mustard
600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)
salt and black pepper
2 tsp softened butter
2 tsp plain flour
900g/2lb potatoes, peeled and chopped into equally sized cubes
50g/1¾oz butter
100ml/3½fl oz milk
300g/10½oz frozen peas

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside.
  • Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.
  • For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
  • Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
  • Cook the peas in a saucepan of boiling water for 2-3 minutes, or steam them for 1-2 minutes. Drain thoroughly and set aside.
  • For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2-3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1-2 minutes.
  • Serve the sausages, mash and peas with the onion gravy spooned over.

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

CLASSIC BANGERS AND MASH



Classic Bangers and Mash image

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

2 ¼ pounds potatoes, peeled and quartered
2 chicken bouillon cubes
1 cup warm milk
¼ cup melted butter
1 tablespoon cooking oil
8 links pork sausage
1 large onion, sliced and separated into rings
2 (10.25 ounce) cans homestyle beef gravy
2 teaspoons crumbled dried oregano

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

LUXURY SAUSAGE AND MASH



Luxury Sausage and Mash image

Succulent roast sausages with caramalised red onions in basmatic gravy on bubble and squeak and decorated with pimento olives.

Provided by lintondrums

Time 1h55m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to gas mark 6 or 200 degrees celcious and place the sausages on the tray with a touch of olive oil. Check the sausages every ten minutes and rotate until they are brown all over.
  • Meanwhile, cook the potatoes and mixed veg in a pan of boiling water for 15 to 20 minutes. When they're cooked right through drain and leave to one side. Heat up the frying pan and drizzle with olive oil when up to temperature add the cooked potatoes and mixed veg. Mash the vegtables up into a pancake form and fry for half an hour and check every five minutes. When it gets golden brown remember to give it a flip and mash back into pancake shape. Keep doing this until the bubble and sqeek is slightly crisp all over, if possible.
  • Take out the sausages from the pan on to a plate and add the garlic and herbs with a splash of basmatic vinegar and stock. Remember to mix the gravy with residue from the sausages and drizzle with the olive oil and pimento olives. Heat the sauce in the pan on a gentle heat for 5 minutes until slightly reduced.
  • Once the bubble and Squeek has been cooked place onto the plate adding the sausages on top. The onion gravy can be thicken with flour and butter to be poured on top of the sausages and vegtables.
  • Serve with a glass of wine and watercress for decoration.

BANGERS AND MASH WITH ONION GRAVY



Bangers and mash with onion gravy image

Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 16

1 tbsp sunflower oil
8 pork sausages (the best quality you can find)
small knob of butter
3 small onions, finely sliced
1 thyme sprig
1 bay leaf
pinch of sugar
1 heaped tsp plain flour
1 tbsp red wine vinegar
1 glass red wine
1 tsp soy sauce
400ml beef stock made with 1 stock shot or cube
1 kg King Edward potatoes, peeled and cut into large chunks
100ml whole milk or 50ml milk and 50ml cream
50g cold butter, diced
grating of nutmeg

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
  • Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
  • When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium

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