Bangers 'n' Mash

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Bangers 'n' Mash

Recipe ID :684 Posted on 03 JUN 2015

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Serves 4

Cook 30min

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

Recipe By

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yhiranuma

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Ingredients

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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

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Method

Cook

30min

Put the oil in a frying pan and fry the sausages to brown on medium heat then on low heat for 15-20 minutes.

Peel the potatoes and cut into 1cm pieces and boil until soft.

Drain the water completely and put the pan back on the heat and allow any excess water to evaporate.

Add the butter and mash. Add the double cream and mix, then season with salt & pepper.

Make the gravy:put the oil in a pan and fry the onions until soft and brown.

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.

Season with salt & pepper, Worcester sauce and balsamic vinegar to taste.

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.

Category

Britain Boiled Pan Fried / Shallow Fried Sauces Simmer Alcohol Potato Root Vegetables Sausage / Chorizo Yogurt / Dairy Autumn Everyday Home Alone Kids' Menu Lunch Winter

Related double cream red wine mash bangers gravy

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