BANGERS AND MASH WITH ONION GRAVY

1
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

Rating:

★★★★★ 1 vote

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

How to Make BANGERS AND MASH WITH ONION GRAVY

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.

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