Bangers and Mash
By
Linda Kauppinen
@cyrene
5
My late hubby was from England and this was one of his favorite meals to make besides cottage pie! It is quick and easy to make, is great for those on a budget and makes a substantial meal too! Big plus is that kids love it! I love it with onion gravy but, I think that any thick gravy will do well. I love to serve it along with fresh green beans, but your favorite veggie will also do!
Blue Ribbon Recipe
What a delicious dish! I can see why Linda's husband loved it so much. The sausages are juicy and the potatoes are buttery and creamy. This will be great on St. Patrick's Day ... or any day really.
Ingredients
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2 Tbspolive oil, extra virgin
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8thick beef sausages (or flavor you prefer)
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THE MASH
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8 -10yukon gold potatoes, peeled and quartered
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6 Tbspmilk
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1 stickbutter, cubed
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·salt and fresh ground pepper
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THE ONION GRAVY
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2 mediumonioins, peeled and thinly sliced
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1 1/4 Tbspbeef stock concentrate (I use Marmite or Beef Stock Crystals)
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2 Tbspbutter
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1 tspsugar
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1 tspbalsamic vinegar
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2 Tbspolive oil, extra virgin
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4 tspcorn starch or flour
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4 tspcold water
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·salt and fresh ground pepper
How to Make Bangers and Mash
- Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
- Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
- While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid.
- Cook slowly for approx 10 mins or until the onions are soft and translucent.
- Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes.
- In a heatproof bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
- Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
- Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
- To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over. Enjoy!
