BANGERS AND MASH WITH ONION GRAVY

Name: BANGERS AND MASH WITH ONION GRAVY
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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

By Ellen Bales
@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 vote5

Comments:

10 Comments

Serves:

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
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How to Make BANGERS AND MASH WITH ONION GRAVY

Step-by-Step

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.
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.
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.
To serve, place sausages on plates with mashed potatoes on the side and cover all with gravy. Serve hot.

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