How To Make Bangers and Mash With Onion Gravy Recipe – Ingredients List, Nutritional Value
How To Make Bangers and Mash With Onion Gravy Recipe. Bangers and Mash recipe, Mash and Bangers With Onion Gravy Recipe.
How To Make Bangers and Mash With Onion Gravy Recipe – Ingredients List, Health Benefits, Nutritional Value
A typical British dish called Bangers and Mash With Onion Gravy, sometimes known as sausages and mash, consists of sausages served with mashed potatoes. It could include any of a number of flavorful sausages produced of beef, lamb, or pig (often specifically Cumberland sausage). The dish may also come with fried onions and peas in addition to the customary onion gravy.
A restaurant serving bangers and mash and beer in Tampere, Finland, Even when prepared at home, this dish might be considered a type of pub grub because it comes together quickly and is simple to prepare in big amounts.
Nutritional Value Of Bangers and Mash With Onion Gravy Recipe
- 29g total carbs
- 29g net carbs
- 9.6g fat
- 8.3g protein
- 237 calories.
Ingredients For Bangers and Mash
- 1 tbsp sunflower oil
- 8 pork sausages (the best quality you can find)
- small knob of butter
- 3 small onions, finely sliced
- 1 thyme sprig
- 1 bay leaf
- pinch of sugar
- 1 heaped tsp plain flour
- 1 tbsp red wine vinegar
- 1 glass red wine
- 1 tsp soy sauce
- 400ml beef stock made with 1 stock shot or cube
Ingredients For the mash
- 1 kg King Edward potatoes, peeled and cut into large chunks
- 100ml whole milk or 50ml milk and 50ml cream
- 50g cold butter, diced
- grating of nutmeg
Direction To Make Bangers and Mash With Onion Gravy Recipe
- Preheating the oven to 200°C/180°F fan/gas 6. Gently sear the sausages over medium-high heat for 8 to 10 minutes, rotating them halfway through, until they are browned on all sides.
- Put the butter in the pan and heat until it sizzles before transferring to a platter. Add the thyme sprig, bay leaf, and sugar after scattering the onions and tossing them into the butter.
- After giving everything one more stir, arrange the sausages on top and sprinkle any remaining plate juices over them.
- After 20 minutes, turn the sausages halfway through the roasting process.
- Make the mash in the process. Put the potatoes in a pan with cold, salted water, bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until they are barely cooked through (the tip of a knife should slide in easily).
- Drain and wait a minute in a colander. Pour the milk into the pan and heat it to a simmer before adding the potatoes and thoroughly mashing them.
- Once mashed, stir with a wooden spoon or spatula over extremely low heat before gradually incorporating the butter. You need extra-fluffy, silky mash. Warm it up.
- When the sausages are done cooking, take them out of the oven, switch off the oven, and place them on a tray. To maintain warmth, put them back in the oven.
- The roasted onions should be sticky and slightly charred around the edges when you re-heat the pan and stir them.
- Stir in the flour and cook for a further minute while the mixture continues to sizzle for a few minutes to caramelize.
- Pour the red wine and soy over the vinegar and let it bubble down to a gooey paste after a minute of simmering.
- Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. Scoop out the thyme and bay leaves if you’d like, or just leave them in.
- Utilizing a serving spoon, pour the onions into a bowl or gravy jug.
- Bring everything to the table, place a large mound of mashed potatoes in the center of each plate, top with the sausages, and then drizzle with gravy.
This Bangers and Mash With Onion Gravy Recipe is insanely delicious and easy to make. Thanks for reading this article about Bangers and Mash With Onion Gravy Recipe. Did you make this recipe? Please rate it and leave me a remark in the comment box below!