BANGERS AND MASH
WITH RED ONION GRAVY
Voted Britain's most popular comfort food in 2009.
By Simbooker on the 4th of August 2019
Files & Tags: recipes, index, pork, english/british
Bangers (sausages) and mash is one of the classic and most loved British dishes. It is commonly served with onion gravy, but there are several variations.
This is essentially cheap and easy comfort food. It's just sausages served with mash potatoes and gravy, I've put my own twist on this recipe, making it a slightly more upmarket version. I don't make this dish very often but this is how I always make it.
BANGERS AND MASH
THE MASH
I should have a recipe post dedicated to mash potatoes and I will in the near future. Use the potatoes that you prefer to use for this recipe, but this is not a recipe for sweet potatoes.
8 medium or large potatoes, a stick of melted butter, 1 cup of cream, 1 tsp of salt and 1 tsp of white pepper
Peel and then boil the potatoes on high heat until tender enough to mash. Drain and mash the potatoes, add all of the ingredients and then mash again, so the potatoes have a smooth creamy silky consistency.
8 medium or large potatoes, a stick of melted butter, 1 cup of cream, 1 tsp of salt and 1 tsp of white pepper
Peel and then boil the potatoes on high heat until tender enough to mash. Drain and mash the potatoes, add all of the ingredients and then mash again, so the potatoes have a smooth creamy silky consistency.
THE GRAVY
You will need 1 cup of red wine, 1 red onion peeled and sliced into strips, 6 tbs of redcurrant jelly or cranberry sauce, 1/2 tsp of pepper, 1 cup of water or stock, 3 tbs sugar, Cooking oil.
#Note I don't usually add extra salt to the gravy because I add the drippings from the sausages to the gravy which usually has an adequate amount of salt.
Heat a thin layer of cooking oil in a pan and once hot add the onions and sear them until they become aromatic and are no longer raw. Then add the rest of the ingredients except the cranberry or redcurrant jelly. Boil the sauce on high heat until it reduces and becomes thicker. Add the cranberry or redcurrant to thicken further and add texture to the sauce. Stir so the sauce is well mixed. Once the texture is to your liking remove from the heat ready to serve later.
#Note I don't usually add extra salt to the gravy because I add the drippings from the sausages to the gravy which usually has an adequate amount of salt.
Heat a thin layer of cooking oil in a pan and once hot add the onions and sear them until they become aromatic and are no longer raw. Then add the rest of the ingredients except the cranberry or redcurrant jelly. Boil the sauce on high heat until it reduces and becomes thicker. Add the cranberry or redcurrant to thicken further and add texture to the sauce. Stir so the sauce is well mixed. Once the texture is to your liking remove from the heat ready to serve later.
THE SAUSAGES
I usually use Tesco's Finest Pork Sausages, thick meaty sausages are best for this recipe. Cook the sausages guided by the directions on the packet. I sear the sausages on high heat in a pan to get a little colour on them and then I roast them in the oven for the required temperature and time. All sausages are different in terms of cooking time, but 175C is a good guideline for roasting and 20-25 minutes is a guideline for timing.
Once cooked, I add the drippings from the sausages to the gravy and mix in. Serve the sausages on top of the mash and pour the onion gravy generously over the sausages. Enjoy!
Once cooked, I add the drippings from the sausages to the gravy and mix in. Serve the sausages on top of the mash and pour the onion gravy generously over the sausages. Enjoy!
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