London Olympic Bangers N Mash Recipes

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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 (ENGLAND)



Bangers and Mash (England) image

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

8 links pork sausage
8 potatoes (approx, depending on size)
1 tablespoon milk
1 tablespoon butter
1 cup peas (approx)
1 teaspoon olive oil
1 teaspoon garlic
2 onions

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.

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