BANGERS AND MASH WITH ONION GRAVY

Ellen Bales

By
@Starwriter

I've always been interested in food from the UK, and this dish is a classic. During wartime sausages were made with excess water, or "watered down," so much so that they made exploding noises when cooked, and that is how they came to be called "bangers."
Recipe: The Unofficial Harry Potter Cookbook
Photo: gggiraffe.blogspot.com


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Ingredients

BANGERS:

1/2 lb
ground veal
1/2 lb
ground pork or beef
1 c
fresh breadcrumbs
1 tsp
grated lemon zest
1 tsp
salt
1/4 tsp
ground nutmeg
1 tsp
large ground sage
1/8 tsp
dried marjoram
1/8 tsp
ground thyme
1/4 tsp
freshly ground black pepper
2
egg yolks
2 Tbsp
butter

MASHED POTATOES:

6
potatoes, peeled and quatered
2 tsp
salt
4 Tbsp
butter
1 c
whole milk or half-n-half
freshly ground black pepper to taste

ONION GRAVY:

3 Tbsp
vegetable oil
1 medium
onion, finely chopped
3 Tbsp
all purpose flour
2 c
chicken broth
salt to taste

Directions Step-By-Step

1
For the bangers: in a large bowl, combine all ingredients except the butter, and mix well. In a large skillet, heat the butter and form the meat mixture into sausage shapes and fry on each side over medium-high heat. Turn often, until they are browned on both sides.
2
For the potatoes: place the quartered potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer about 25 minutes. Drain and add remaining ingredients. Mash up with a potato masher. May finish mashing with electric mixer to make them more smooth and creamy.
3
For the onion gravy: heat the oil in a medium saucepan. Add onions and cook over low heat, stirring occasionally, until they are golden but not browned, about 30 minutes. Add flour and stir until smooth. Pour in chicken broth and cook over medium heat, stirring constantly, until gravy is thick and bubbly. Salt to taste.
4
To serve, place sausages on plates with mashed potatoes on the side and cover all with gravy. Serve hot.

About this Recipe