bangers and mash with onion gravy

Name: BANGERS AND MASH WITH ONION GRAVY
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: ## BANGERS:; 1/2 pound(s) ground veal; 1/2 pound(s) ground pork or beef; 1 cup(s) fresh breadcrumbs; 1 teaspoon(s) grated lemon zest; 1 teaspoon(s) salt; 1/4 teaspoon(s) ground nutmeg; 1 teaspoon(s) large ground sage; 1/8 teaspoon(s) dried marjoram; 1/8 teaspoon(s) ground thyme; 1/4 teaspoon(s) freshly ground black pepper; 2 - egg yolks; 2 tablespoon(s) butter; ## MASHED POTATOES:; 6 - potatoes, peeled and quatered; 2 teaspoon(s) salt; 4 tablespoon(s) butter; 1 cup(s) whole milk or half-n-half; - freshly ground black pepper to taste; ## ONION GRAVY:; 3 tablespoon(s) vegetable oil; 1 medium onion, finely chopped; 3 tablespoon(s) all purpose flour; 2 cup(s) chicken broth; - salt to taste

(1 RATING)

69 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Feb 2, 2013

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

Rate

prep time 15 Min

cook time 40 Min

method ---

yield 6 serving(s)

Ingredients

BANGERS:
1/2 pound ground veal
1/2 pound ground pork or beef
1 cup fresh breadcrumbs
1 teaspoon grated lemon zest
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon large ground sage
1/8 teaspoon dried marjoram
1/8 teaspoon ground thyme
1/4 teaspoon freshly ground black pepper
2 - egg yolks
2 tablespoons butter
MASHED POTATOES:
6 - potatoes, peeled and quatered
2 teaspoons salt
4 tablespoons butter
1 cup whole milk or half-n-half
- freshly ground black pepper to taste
ONION GRAVY:
3 tablespoons vegetable oil
1 medium onion, finely chopped
3 tablespoons all purpose flour
2 cups chicken broth
- salt to taste

How To Make bangers and mash with onion gravy

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.

Step 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.
Step 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.
Step 4

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