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
BANGERS & MASH (SAUSAGE WITH ONION GRAVY)
Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
- Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
- Season: Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)
Nutrition Facts : ServingSize 333 g, Calories 666 kcal, Carbohydrate 7.6 g, Protein 36.4 g, Fat 53.4 g, SaturatedFat 16.6 g, TransFat 0.4 g, Cholesterol 147 mg, Sodium 1703 mg, Fiber 0.8 g, Sugar 1.2 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
TRUE BANGERS AND MASH WITH ONION GRAVY
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
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
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
DELUXE HAM CASSEROLE
This is as good as comfort food gets. My family would have this every night of the week if I let them!
Provided by Extropian
Categories Main Dish Recipes Pork Ham
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
- Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
- Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
- Transfer pasta mixture to the prepared baking dish.
- Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 48.5 g, Cholesterol 55.9 mg, Fat 30.5 g, Fiber 2.7 g, Protein 18.6 g, SaturatedFat 13.8 g, Sodium 916 mg, Sugar 5.1 g
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 WITH ONION GRAVY
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
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
BANGERS 'N MASH CASSEROLE
Pub-Grub on the go! You'll be the hit of the office! Developed this recipe as an entry into RZ Craze E #5 contest and came in first place!
Provided by Galley Wench
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare potatoes:.
- Cook the potatoes in water until tender, about 20 minutes.
- Once tender, thoroughly drain the water.
- Add sour cream, butter and prepared mustard; mash until smooth and creamy.
- While potatoes are cooking:.
- Prepare the sausages by pricking them several times with a kitchen fork.
- In sauce pan, bring the beer (or water) to a simmer over medium heat.
- Add the sausages and poach for 5 minutes.
- Removes sausages from pan and discard beer/water.
- Heat oil and mustard seed in large skillet over medium heat.
- Add the onions, sausage, salt and pepper.
- Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).
- Remove sausages, slice into thirds and place in a casserole.
- Add flour to pan, stirring until well combined.
- Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.
- Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.
- Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
- Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.
SIMPLE SAUSAGE CASSEROLE
Bangers n Mash with a twist, this is real comfort food for me, perfect for a winters night dinner. This recipe also works well with a kilo of small lamb loin chops.
Provided by Droopy Drawers
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre heat oven to 200c.
- Boil potatoes until soft, drain then add the butter and milk ( i always heat the milk first). Mash until smooth. Set aside.
- Heat oil in a deep frying pan over a medium heat. Add onion and cook until tender.
- Add sausages and cook, stirring occasionally, until browned. (If using regular sized sauaages, once they are brown cut them into bite size pieces).
- Whisk ketchup, bbq sauce, worcestershire sauce, soup mix, flour and water together in a jug. Making sure there's no lumps of flour.
- Stir into sausages, and then bring to the boil.
- Spoon mixture into a two litre casserole dish. Top with potato. Then sprinkle the cheese over the top.
- Bake for 20 - 25 minutes, or until cheese is golden.
- Enjoy.
Nutrition Facts : Calories 1593.8, Fat 118.3, SaturatedFat 42.8, Cholesterol 313, Sodium 3608, Carbohydrate 62.1, Fiber 6.8, Sugar 9.4, Protein 68.4
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.
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- To prepare potatoes; cook the potatoes in water until tender, about 20 minutes. Once tender, thoroughly drain the water. Add sour cream, butter and prepared mustard; mash until smooth and creamy.
- While potatoes are cooking; prepare the sausages by pricking them several times with a kitchen fork. In sauce pan, bring the beer (or water) to a simmer over medium heat. Add the sausages and poach for 5 minutes. Removes sausages from pan and discard beer/water.
- Heat oil and mustard seed in large skillet over medium heat. Add the onions, sausage, salt and pepper. Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions). Remove sausages, slice into thirds and place in a casserole.
- Add flour to pan, stirring until well combined. Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes. Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens. Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
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- Preheat oven to 400 degrees F. Add potatoes to a pot of cold water. Place over high heat and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
- Meanwhile, heat a large skillet over medium heat. In a large bowl, combine ground pork, egg, panko bread crumbs, 1 tsp. salt, pepper, allspice, thyme, rubbed sage and garlic powder. I use my hands for this step. Add olive oil to skillet then the ground pork mixture. Break up with a wooden spoon and cook until no longer pink.
- Sprinkle pork with flour and stir until coated. Cook another minute to cook out the flour taste. Add beer to the skillet and cook until it thickens. Add beef stock and Dijon and cook again, stirring often, until thickened to a gravy consistency. Pour into an 8x8 pan and spread evenly. Set aside.
- Once potatoes are tender, drain well. Return them to the dry pot and mash. Add butter and allow to melt. Stir in milk and 3/4 cup kosher salt. Drop mashed potatoes in blobs over the ground pork mixture. Using a spatula, smooth the potatoes until the pork is covered. Bake for 20 to 25 minutes, until bubbly and potatoes start to turn golden.
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