Bangers And Mash With Golden Onions Recipes

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BANGERS AND MASH WITH GOLDEN ONIONS

Traditional Anglo-Saxon Australian tucker BEFORE the diverse influences of many migrant groups made our cuisine so rich and varied. This recipe has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found in Huey's 'Tales and Recipes from a Travelling Cook'. Huey (Iain Hewitson) is an Australian chef who has written several books. He hosts a TV cooking show twice daily on weekdays, and runs Tolarno's restaurant in Melbourne. Huey recommends using a floury variety of potato for this recipe. He also advises that: "Blanching the sausages beforehand may be frowned on by the purists, but it is guaranteed to stop them bursting". The inclusion of garlic is one of my modifications. Bangers and mash of say fifty years ago would have been highly unlikely to have contained garlic. And the mashed potato could not have been heated in the microwave! If you want a more authentic experience of old-fashioned Aussie tucker, leave out the garlic and don't use the microwave!

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Bangers and Mash With Golden Onions image

Steps:

  • Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
  • Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
  • Drain the potatoes well.
  • Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.
  • Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
  • Pan-fry or grill the sausages until they are browned all over.
  • While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.
  • Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
  • Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.

Nutrition Facts : Calories 1522.1, Fat 96, SaturatedFat 31.6, Cholesterol 234.2, Sodium 1993.4, Carbohydrate 105.6, Fiber 13.2, Sugar 6.7, Protein 59

12 sausages
6 large potatoes
3/4 cup milk, low fat milk is fine
salt, to taste
fresh ground pepper, to taste
3 tablespoons olive oil
1 tablespoon butter
2 onions, finely sliced
6 garlic cloves, finely chopped
1 tablespoon cream
Dijon mustard or English mustard

TRUE BANGERS AND MASH WITH ONION GRAVY

Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.

Provided by wsf

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h5m

Yield 4

Number Of Ingredients 10



True Bangers and Mash with Onion Gravy image

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
  • Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  • Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 50.4 g, Cholesterol 57.6 mg, Fat 19.8 g, Fiber 6.3 g, Protein 14.1 g, SaturatedFat 10.8 g, Sodium 1414 mg, Sugar 6 g

4 links pork sausage
2 pounds potatoes, peeled and cubed
¼ cup butter
2 tablespoons milk
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine

BANGERS AND MASH WITH ONION GRAVY

Here's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.

Provided by Bonnie G 2

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16



Bangers and Mash With Onion Gravy image

Steps:

  • Preheat oven to 400.
  • Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
  • Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
  • Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
  • Cook until potatoes are tender when pierced with a knife, about 15 minutes.
  • Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
  • In same pan over medium-high heat, combine milk and butter and bring to a boil.
  • Remove from heat and set aside.
  • Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
  • To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
  • Season with salt and pepper to taste.
  • Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.

Nutrition Facts : Calories 1142.8, Fat 79.7, SaturatedFat 28.8, Cholesterol 196.8, Sodium 2128.3, Carbohydrate 54.2, Fiber 5.1, Sugar 4.7, Protein 40.7

2 lbs pork sausage, of good quality
1 tablespoon sunflower oil
2 lbs yukon gold potatoes (start mash)
1/2 teaspoon sea salt (to taste)
1/4 teaspoon ground pepper, to taste
1/3 cup milk
2 tablespoons unsalted butter
2 tablespoons unsalted butter (now gravy)
1 tablespoon olive oil
2 red onions, halved and finely sliced
1 1/2 teaspoons all-purpose flour
1 teaspoon red wine vinegar
1 cup red wine, full-bodied, such as Shiraz
1 cup beef stock
1/4 teaspoon sea salt, to taste
1/4 teaspoon ground pepper, to taste

BANGERS AND MASH WITH ONION GRAVY

Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 16



Bangers and mash with onion gravy image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
  • Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
  • When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium

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
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

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