Bangers and Mash With Onion Gravy Recipe

Name: Bangers and Mash With Onion Gravy Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 Thick Sausages; 2 tablespoons Vegetable Oil; 2 cups Beef Stock; 2 Medium Onions; 2 tablespoons Vegetable Oil; 2 tablespoons Butter; 4 teaspoons Water; 4 teaspoons Corn Starch; 1 teaspoon Balsamic Vinegar; 1 teaspoon Sugar; Salt; Freshly Ground Black Pepper; About 4 Potatoes; 1 stick Butter; 6 tablespoons Milk; Salt; Freshly Ground Black Pepper

Recipes > British Recipes > British Main Course Recipes > British Bangers and Mash Recipes

British Bangers and Mash With Onion Gravy Recipe

Photo: Sara Harris

TRADITIONAL BRITISH RECIPE: Bangers and Mash is just another term for Sausage and Mash, Britain's most favourite combination.

Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. Today you can find all kinds of Sausages, not only beef and pork Sausages, so you can choose your favourite.

The number of ingredients might scare you but it's actually very very easy to make this recipe. Or, you can try Bangers and Mash with Guinness Onion Gravy!

Skill Level:	Time: 60 Minutes
Price:	Serves: 4 People

Ingredients:

Conversions

Metric:

For the Sausage:

8 Thick Sausages
( Beef, Pork, or flavored )

30gr Vegetable Oil

For the Onion Gravy:

500gr Beef Stock

2 Medium Onions
( peeled and thinly sliced )

30gr Vegetable Oil

28gr Butter

20gr Water
( cold )

10gr Corn Starch
( or Corn Flour )

5gr Balsamic Vinegar

4gr Sugar

Salt
( to taste )

Freshly Ground Black Pepper
( to taste )

For the Mash:

450gr Potatoes
( peeled and quartered )

110gr Butter
( cubed )

50gr Milk

Salt
( to taste )

Freshly Ground Black Pepper
( to taste )
Imperial:

For the Sausage:

8 Thick Sausages
( Beef, Pork, or flavored )

1.05oz Vegetable Oil

For the Onion Gravy:

1.10lb Beef Stock

2 Medium Onions
( peeled and thinly sliced )

1.05oz Vegetable Oil

0.98oz Butter

0.70oz Water
( cold )

0.35oz Corn Starch
( or Corn Flour )

0.17oz Balsamic Vinegar

0.14oz Sugar

Salt
( to taste )

Freshly Ground Black Pepper
( to taste )

For the Mash:

1lb Potatoes
( peeled and quartered )

3.88oz Butter
( cubed )

1.76oz Milk

Salt
( to taste )

Freshly Ground Black Pepper
( to taste )
Cups:

For the Sausage:

8 Thick Sausages
( Beef, Pork, or flavored )

2 tablespoons Vegetable Oil

For the Onion Gravy:

2 cups Beef Stock

2 Medium Onions
( peeled and thinly sliced )

2 tablespoons Vegetable Oil

2 tablespoons Butter

4 teaspoons Water
( cold )

4 teaspoons Corn Starch
( or Corn Flour )

1 teaspoon Balsamic Vinegar

1 teaspoon Sugar

Salt
( to taste )

Freshly Ground Black Pepper
( to taste )

For the Mash:

About 4 Potatoes
( peeled and quartered )

1 stick Butter
( cubed )

6 tablespoons Milk

Salt
( to taste )

Freshly Ground Black Pepper
( to taste )

Directions:

For the Gravy:

01 - Melt Oil and Butter in a large saucepan over low heat.

02 - Add the Onion and cover with a lid. Cook slowly for about 10 minutes or until the Onions are soft and translucent.

03 - When the Onion are translucent and soft, add Sugar and Balsamic Vinegar and stir well. Cover with the lid and continue to cook for 5 more minutes.

04 - Add the stock and boil gently uncovered for another 5 minutes.

05 - While the Onion-Stock Gravy boils, in a heatproof jug ( or bowl ) mix Corn Starch with cold Water till a thin paste has formed.

06 - Pour a little of the hot Gravy into the Starch Mixture and mix thoroughly.

07 - Pour the starch mixture into the Gravy, raise the heat to high and boil for 10 minutes or until the Gravy is slightly thickened. Turn off the heating and keep warm until ready to serve.

For the Mashed Potato:

08 - Boil the Potatoes in lightly salted water until soft.

09 - Once the Potatoes are ready. Drain and put them back in the pot.

10 - Add Milk and Butter in the pot with the boiled Potatoes and warm gently until the Butter has melted.

11 - Mash the Potatoes using either a potato masher, a fork, or a potato ricer.

12 - Lightly whip the Mashed Potato with a wooden spoon. Season with Salt and Pepper.

For the Sausages:

13 - While the Potatoes are cooking, cook the Sausages. Heat the Oil in a large frying pan, turn the heat to medium and add the Sausages. Fry until the Sausages are golden brown or about 20 minutes.

14 - Once the Sausages are cooked, place them in an ovenproof dish and keep them warm until the Mash and Gravy are ready.

15 - Spoon the Mash onto four plates.

16 - Place two Sausages on top of the Mash.

17 - Top with the Gravy. Serve.

Notes:

- Mashed Potatoes: cut the Potatoes into even-sized pieces so that they all cook at the same rate.

Written by: Uncut Recipes

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