Saturday, 5 December 2009

The Perfect Bangers and Mash with Onion Gravy


A very, very traditional British meal made luxurious and super delicious.

Recipe Ingredients:

  • 6 fresh sausages (minimum 65% pork shoulder, preferable)
  • 1 large onion (thinly sliced)
  • 4 large potatoes (pealed and cut into small cubes for fast cooking)
  • 2 heaped spoons of Gravy powder
  • 1 bunch of chopped parsley
  • 1 soup spoon of butter
  • 1/4 tea spoon of ground nutmeg
  • 1 small glass of milk
  • olive oil salt and pepper (sufficient)



Butterfly cut all the sausages (slice them down the middle without separating the halves). Then put a non stick frying pan on the stove at medium heat with a little olive oil. Once hot add the sliced onion and stir occasionally until it starts to get golden.

While that is happening put a pan on the stove with boiling water and place the cubed potatoes inside (+a little salt) and boil them till cooked.

On the frying pan now that the onions started to caramelize move the onion to one side and place the sausages split down first in the pan then cover them with the onions, and let them cook for about 3-4 minutes, after that turn them and let the onions fall under the sausages and cook for another 3-4 minutes stirring occasionally. This will allow the sausages to cook but more importantly will allow the onions to caramelize further.

Now the potatoes should be cooked so strain them and at the same times remove the sausages from the pan (dish them in pre heated plates to conserve them hot) leaving only the onions. Add to the onions a large glass of water with the gravy powder diluted in it, and bring it to the boil until the gravy thickens and infuses with the caramelized onions and sausage meat flavours from the pan.

While the gravy is making, mash the potatoes with the potato masher, once smooth add the butter + the parsley + the milk and nutmeg and mix well.

Than dish it all and eat this simple traditional yet super delicious meal. :)


7 comments:

Chef E said...

Yeah this would be fantastic for our dinner, lunch, or I would eat this for breakfast!

George Gaston said...

Rico,

As an American who has heard different British televisions refer to Bangers & Mash, I never really knew what they were referring to until I travel through the British Isles. Thanks to you posting this British Classic recipe, I can now try to make it here. Many thanks

I also like your blog tune.

Chef E said...

I left a comment yesterday, hmmm! I love this, and I would take a float in gravy any day...

Ricardo said...

My followers have dwindled.

Chef E, thank you for making up the numbers and having visited me twice lol...and commenting twice means you have really liked this one...you can now start thinking what you will want when you come to visit...kisses xxx

Gaston (from France)you bangers and mash, I am not sure where the term came from, but I always assume bang is from hitting and it looks like a mini police baton the sausages, maybe is from there...also looks like something else, and the British do call it banging someone when you do it ...go figure...hehe...I am so happy that you loved this classic.thanks a lot :)

5 Star Foodie said...

Awesome! Need to make this soon!

Sophie said...

MMMMMMMMM,...your turn on the classic bangers & mash looks great & truly appetizing!

When I make them, I add a pint of Guinesse to the sauce & let reduce it for more flavour!

Ricardo said...

Hehe!! I think everyone will like this one as alternative to the classic, and the additions of beers, Guinness or whatever you feel like adding to it it will give it the personal touch to make it yours, as well as herbs etc, obviously with Guinness the flavours will be amazing but you will get a really dark gravy. Thank you so much girls, 5 Star Foodie and Sophie, you are so sweet and good friends. kisses xxxx

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