Bangers and Mash Recipe, Dissert from England

Bangers and Mash Recipe, Dissert for England -- is a traditional dish of the British Isles made of sausages and mashed potatoes, also known as sausages and mash, and may consist of one of a variety of flavoured sausages made of pork, lamb, or beef, or a Cumberland sausage. The dish is sometimes served with onion gravy, fried onions, or peas.

Bangers and Mash Recipe, Dissert for England --This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, with less sophisticated alternatives being available in regular public houses (pubs)
Bangers and Mash Recipe, Dissert for England
All Ingredient:
  • 2 tablespoon vegetable oil
  • 8 thick sausages (beef, pork, or flavored)
  • For the mash:
  • 2 lbs potatoes (900g), peeled and quartered
  • 6 tablespoon milk
  • 1 stick butter (110g), cubed
  • Salt and ground black pepper
  • For the onion gravy:
  • 2 medium onions, peeled and thinly sliced
  • 2 tablespoon vegetable oil
  • 2 tablespoon butter
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 ¼ pint (700ml) beef stock
  • 4 teaspoon corn starch/corn flour
  • 4 teaspoon cold water
  • Salt and ground black pepper

How to Make Bangers and Mash:
  1. First of all, melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft.
  2. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
  3. Add the stock and boil gently uncovered for 5 minutes.
  4. In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve
  5. Cook the Potatoes
  6. Meanwhile, start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
  7. While the potatoes are cooking cook the sausages.
How to cook the Sausages :
  1. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
  2. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
  3. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
  4. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages on top of the mash with the gravy pored over.

That's the Bangers and Mash Recipe we share for you who love to serve this dessert for your beloved family at home. Look forward to our before Bedfordshire Clanger Recipe, Dissert from England.

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