BANGERS AND MASH WITH ONION GRAVY
Here’s a detailed recipe for BANGERS AND MASH WITH ONION GRAVY based on the search results:
INGREDIENTS:
For the Sausages:
8 Lincolnshire sausages (or any pork sausages)
Vegetable oil, for frying
For the Mashed Potatoes:
1 kg (2.2 lbs) floury potatoes (such as Maris Piper or King Edward), peeled and cut into chunks
50 g (1.75 oz) butter
120 ml (4 fl oz) milk or cream
8 spring onions, trimmed and chopped
Salt and black pepper, to taste
For the Onion Gravy:
40 g (1.5 oz) butter
1 onion, chopped
1 carrot, chopped
2 celery sticks, chopped
2 tsp plain flour
4 bay leaves
A few sprigs of thyme
325 ml (12 fl oz) red wine
450 ml (16 fl oz) beef stock
Salt and black pepper, to taste
INSTRUCTIONS:
Step 1: Cook the Sausages
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Brown the Sausages:
Heat a griddle pan or frying pan over medium-high heat and add a little vegetable oil. Fry the sausages until they are browned on all sides. Transfer the sausages to a baking dish and bake in the preheated oven for about 20 minutes, or until cooked through.
Step 2: Boil and Mash the Potatoes
Boil the Potatoes:
Boil the peeled and quartered potatoes in a pot of salted water until tender, about 15-20 minutes.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Add the butter and milk or cream, then stir through the spring onions and season with salt and black pepper. Mash until smooth and creamy. Keep warm.
Step 3: Make the Onion Gravy
Caramelize the Onions:
Melt the butter in a pan and add the chopped onion, carrot, and celery. Fry until the vegetables are golden and starting to soften.
Add the Flour:
Sprinkle the flour over the vegetables and stir to combine, creating a roux-like mixture.
Add the Liquids:
Add the bay leaves, thyme, red wine, and beef stock. Stir continuously and bring to a boil to thicken the gravy and reduce the flavors. Season with salt and black pepper.
Step 4: Assemble and Serve
Serve the Dish:
Place a generous amount of mashed potatoes on each plate. Top with the sausages and ladle the onion gravy over everything. Garnish with fresh herbs if desired.
TIPS:
Sausage Selection: Opt for high-quality pork sausages, or choose chicken or turkey sausages for something lighter.
Mashing Tip: For smoother mashed potatoes, warm the milk before adding it to the cooked potatoes.
Onion Cooking: Make sure the onions are fully caramelized before adding flour; this is key to developing the gravy’s rich flavor.
Gravy Thickness: If the gravy is too thick, thin it with a little extra beef stock until you reach the desired consistency.