Bangers 'n' Mash

In times of war, the citizens were given poor quality sausages that led to them exploding while they fried...hence bangers!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Cook: 30 min

Ingredients

Your favourite sausages 8
Potatoes 2-3
Butter 2-3 tbsp
Double cream 3-4 tbsp
Salt & pepper as required
Gravy:
Onions (finely sliced) 2
Red wine 1 glass
Beef stock 400ml
Flour, butter, Worcester sauce as required
Sugar, balsamic vinegar as required
Salt & pepper as required

Method

1
Put the oil in a frying pan and fry the sausages to brown on medium heat then on low heat for 15-20 minutes.
2
Peel the potatoes and cut into 1cm pieces and boil until soft.
3
Drain the water completely and put the pan back on the heat and allow any excess water to evaporate.
4
Add the butter and mash. Add the double cream and mix, then season with salt & pepper.
5
Make the gravy: put the oil in a pan and fry the onions until soft and brown.
6
Add the wine and allow the alcohol to evaporate. Add the stock and bring to the boil. Turn down the heat and simmer for 10-15 minutes.
7
Season with salt & pepper, Worcester sauce and balsamic vinegar to taste.
8
Place the sausages and mash on a serving plate and serve alongside the gravy.

Tips & Note

For a thicker gravy, add the same amount of butter and flour mixed first and added to the gravy. Bring to the boil then turn the heat off.

Bangers 'n' Mash

In times of war, the citizens were given poor quality sausages that led to them exploding while they fried...hence bangers!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Cook: 30 min

Ingredients

Your favourite sausages 8
Potatoes 2-3
Butter 2-3 tbsp
Double cream 3-4 tbsp
Salt & pepper as required
Gravy:
Onions (finely sliced) 2
Red wine 1 glass
Beef stock 400ml
Flour, butter, Worcester sauce as required
Sugar, balsamic vinegar as required
Salt & pepper as required

Bangers 'n' Mash

Recipe ID :684 Posted on 03 JUN 2015

Serves 4

Cook 30min
views 1,102
printed 198

saved 0

In times of war, the citizens were given poor quality sausages that led to them exploding while they fried...hence bangers!

Share

Ingredients

Print Ingredients Email Ingredients
8
2-3
2-3 tbsp
3-4 tbsp
as required
2
1 glass
400ml
as required
as required
as required

Method

Cook
30min
1
Put the oil in a frying pan and fry the sausages to brown on medium heat then on low heat for 15-20 minutes.
2
Peel the potatoes and cut into 1cm pieces and boil until soft.
3
Drain the water completely and put the pan back on the heat and allow any excess water to evaporate.
4
Add the butter and mash. Add the double cream and mix, then season with salt & pepper.
5
Make the gravy:put the oil in a pan and fry the onions until soft and brown.
6
Add the wine and allow the alcohol to evaporate. Add the stock and bring to the boil. Turn down the heat and simmer for 10-15 minutes.
7
Season with salt & pepper, Worcester sauce and balsamic vinegar to taste.
8
Place the sausages and mash on a serving plate and serve alongside the gravy.

Tips & Note

For a thicker gravy, add the same amount of butter and flour mixed first and added to the gravy. Bring to the boil then turn the heat off.

PRO
yhiranuma
I’ve got 132 recipes!

YHIRANUMA
Step into my kitchen!
Colourful with lots of ingredients.
Asparagus, Watercress, Broad beans (frozen), Just cooked rice, Butter, Smoked trout fillets, Optional toppings:, Fine strips of ginger, Finely chopped favourite pickled vegetables, Finely chopped chives or spring onions, Fine strips of shiso herb (or basil), Crushed sesame seeds
PRO
Serve with ham or bread to make a trendy brunch.
Shallots, 【To make the pickle vinegar】, Olive oil, White wine vinegar, Sugar, Bay leaves, Black peppercorns, 10% salted water, Oregano, thyme, rosemary, cloves, Cherry tomatoes, Finely sliced garlic, Courgette, Aubergine, Fennel, Celery, Cauliflower, Red pepper, Yellow pepper, Mushrooms, Chilli flakes
PRO
A light and healthy alternative breakfast option.
Dried shrimps, Dried shiitake mushrooms, Ginger, Garlic, Sesame oil, Salt & pepper, ●Oyster sauce, ●Sugar, ●Soy sauce, Chinese chicken stock, Cooked rice, Mirepoix (celery, onion, carrot), Chicken breast, Prawns, Egg (medium)
PRO
A refreshing flavour of lemon.
Brown mushrooms, White wine, chicken breast, Soy sauce, Salt & pepper, Watercress or rocket, Vegetable oil, Lemon
PRO
Fresh and light with a citrus dressing.
Roast beef or beef steak, Red onion, Coriander, Celery, Vermicelli, Onion, Vegetable oil, Dressing:, Fish sauce (nam pla), Sugar, Lemon juice, Crushed chilli, Grated garlic, Water
PRO
It's a great crunchy dish because of the kohlrabi.
King prawns, Kohlrabi, Carrot, Celery, Red onion, Cress, Mint or coriander, Dressing:, Fish sauce, Water, Vinegar or lemon juice, Granulated sugar, Garlic, Chilli flakes
PRO

Similar Recipe

Cook on a very low heat to get really tasty turnips that will taste like potatoes.
Turnips, Potatoes, Olive oil, Salt (Maldon)
It goes well with drinks and makes a delicious moreish snack.
Butternut squash, Potato (medium), Plain flour, Parmigiano reggiano (grated), Pizza cheese, Salt & pepper
MiwaPucci
PRO
Taste a whole new side to the beetroot!
Olive oil, Baby beetroot (uncooked), New potatoes, Salt
Nanita
PRO
Great as a side dish, or tasty with a drink or as a snack.
Potatoes, Salt for boiling, Sauce:, ◆Crushed Chilli, ◆Mixed herbs, ◆Curry powder, ◆Garlic, ◆Olive oil, ◆Salt, ◆Pepper, Lemon
Super simple and super delicious dish using just sausagemeat and onions.
Your favorite sausages, Onion, Spring onion, Salt & pepper, Vegetable oil, Soy sauce
Add tinned mussels into your favourite potato wedges, it's delicious!
Potatoes , Olive oil, Smoked mussels tin, Salt (for boiling), Sea Salt, Black pepper, Garlic, Dried chilli, Parsley

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME