BANGERS AND MASH WITH ONION GRAVY

Recipe Rating:
 1 Rating
Serves: 6
Prep Time:
Cook Time:

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

The Cook

Ellen Bales Recipe
x2
Cooked to Perfection
Indianapolis, IN (pop. 942,208)
Starwriter
Member Since Jun 2010
Ellen's notes for this recipe:
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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Directions

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.
Comments

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user Ellen Bales Starwriter - Feb 2, 2013
Picture to follow.
user Billie Neal WildExpectation - Feb 2, 2013
Do you put the "BANGER" ingredients in the meat or what??? It sounds pretty good if that's it. Let me know so I can PINCH ya!!! Don't yell yet, am waiting til you get back with me!!! LOL!!!!!!
user Ellen Bales Starwriter - Feb 2, 2013
Bille, yes you put all those ingredients in the meat, down to the 2 Tbsp. butter. Sorry about that, my recipe got out of order as I was putting it together. Something goofy is going on with this site today. Can't post pictures either. Ouch!
user Patricia Cousins Patricia_Cousins - Feb 2, 2013
I am always looking for recipes from the UK. I have tried and tried to duplicate the wonderful flavor of the bangers in the English Pubs, but unfortunately nothing is similar in the US. Making your own is a great idea. However, I would never buy or eat veal as it is entirely immoral and unethical but I am sure a substitution could be made. This recipe sounds wonderful and I am anxious to try it. Thanks for sharing!
user Billie Neal WildExpectation - Feb 2, 2013
Why is it immoral and unethical??

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