Hey, if you are food lover and want to eat some delicious food. Then This British classic of bangers and mash recipe is an all time family favorite. … best ever bangers and mash recipe for you.
Really easy to prepare and cook and it‛s hard to beat for a family meal as it‛s everyone‛s favourite comfort food meal.
- 4 Family Members
Bangers and Mash Recipe Ingredients:
- 1lb-1 1/2 (8-12) large sausages
- 1 large Spanish onion
- 1-1 1/2 lbs (700g) potatoes Salt and pepper
- A little stock or water
- 1 tablespoon flour
- Knob of butter
- Preheat the oven to 425ºF/220ºC/ Gas Mark 7
Method of Bangers and Mash Recipe:
Peel the potatoes and cut into quarters, Try to keep them all roughly the same size so they are all cooked at the same time. This stops the potatoes from becoming watery. The potatoes need to be cooked yet still firm. Place on the top of the cooker and turn on the heat. Cook for about 20 minutes until soft enough to mash
In a roasting pan place the sausages and place them into the preheated oven for 20 minutes until cooked and nicely browned all over. You may need to turn the sausages once during cooking depending on your oven. So put these into the oven at the same time as you put the potatoes on to cook.
(See recipe for mashed potato and salad to go with the cold meal platter. For creamy mashed potato)
While the sausages and potatoes are cooking peel and slice the onion. Cut the onion in half and starting at top of the half of the onion slice the onion into thin slices. Once you have done this, put a large frying pan onto the heat on the top of the cooker, heat the pan so it is really hot; add a little oil and introduce the onions to pan straight away after adding the oil. Stir the onions around and then leave them to brown about 4 minutes and then stir again to colour some more. Leave again.
If you keep stirring the onions won‛t take on any colour and will just soften. You want them to take on the brown colour and for them to caramelise a little to get the flavour of the sweet Spanish onion let them sit in one place for about 4 minutes ( if you see that ends of the onions turning black stir the pan of onions to redistribute. Once they are cooked remove them from the frying pan and keep warm.
Add a little knob of butter to the pan and with a wooden spoon lift all the juices from the bottom of the frying pan which the onions have left behind. Remove the sausages from the oven and place the sausages on a plate and keep warm. Tip a little of the residue from the sausages which remain in the roasting tin into the frying pan with the little knob of butter, about a small dessertspoon.
Sprinkle into fat in the frying pan the tablespoon of flour and cook on a low heat to cook the flour stirring all the time to prevent the flour from burning. If you are having a vegetable with this meal, use a little of the cooking liquid from the vegetables stir into the flour mixture in the pan and whisk with a balloon whisk to remove lumps and thicken the gravy. Return the onions to the pan with any juice that has leaked from them and stir to amalgamate the gravy and onions.
The meal is now ready to serve. To plate up; place an amount of potato onto the plate and put two sausages on top of the potato, serve your vegetable to the side of the mash and potato. Spoon the onion gravy over the sausages and mash and serve….
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