BANGERS AND MASH WITH ONION GRAVY


Ellen Bales Recipe

By Ellen Bales Starwriter


Rating:
Serves:
6
Prep:
15 Min
Cook:
40 Min
Comments:

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

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



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10 Comments

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Mar 30, 2015 - Ellen Bales shared this recipe with discussion groups: CAN WE TALK? and Odds & Ends & This & That.
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Feb 5, 2013 - Ellen Bales shared a photo of this recipe. View photo
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Ellen Bales Starwriter
Feb 3, 2013
I know what you mean, Billie. I don't eat much meat because I have trouble digesting it, especially if it's a dense meat. I had gastric bypass seven years ago. I can eat deli meats pretty well, or eat very small bites. I did have a pork chop the other night. But even though I don't eat much meat, I still crave it from time to time. I'll crave things like a McDonald's burger or an Arby's roast beef. Strange, I know!
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Billie Neal WildExpectation
Feb 3, 2013
I don't eat veal anyway so I just have another reason for not "trying" it. I wish I didn't crave meat. I've tried to go the way of vegatarians, but before a week would pass I'd be in major "meat" withdrawal. I tried protein supplements thinking that would do, but nope, had to have the meat itself. If I had the self control and stubborness I had when I was a teenager I might have a chance!!! LOL!!!
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Ellen Bales Starwriter
Feb 2, 2013
Because of the way the calves are fed and treated before they are killed, Billie. You can google "veal" and read several articles on the subject.

Patricia, a substitution could be chicken or pork, depending on the recipe. I think in this one, pork would work well. Change the above ingredients to half beef and half pork.