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 966
printed 196

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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!

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Ingredients

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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.

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