Bangers'n'mash
Hmm, it's been a while since I posted a recipe, so let's do something simple here. Something pretty straightforward but hearty and warming on a cold day like today. Nothing too complex here!
I only recently discovered good ol' fashioned bangers and mash, but it's rapidly become a favoured comfort-food over recent years. It's probably my favourite hangover lunch or evening meal too; it's certainly more satisfying than KFC or fish n chips! At it's heart it's just sausages, mashed potato and gravy; there's many variations with additional ingredients but I've found the simplest is still often the best. So my take is just simple onion gravy, mashed potato and some good quality snarlers!
Bangers'n'mash
Serves 2 - 3
Ingredients
1 tsp cooking oil.
6 good quality sausages. If you use "beef-flavoured" or "pork-flavoured" rubbish you'll ruin it. Spend a little bit here!
1kg boiling potatoes, peeled and chopped into large cubes.
1 tbsp butter.
2 small or 1 large onion, thicky sliced.
1 tbsp sugar.
1 tbsp balsamic vinegar.
1 tbps worcestershire sauce.
500ml beef stock.
4 tbsp flour.
4 tbsp hot water.
1 tsp butter.
1 tbsp milk.
salt and freshly grated pepper.
Heat the oven to 200 degrees and heat the oil in a large frying pan that has a lid. Brown the sausages and, as you do so, bring the potatoes to the boil in a covered pot with salted water.
Once sausages are browned (not cooked), transfer them to an oven-safe dish and place in the oven to bake. In the pan, melt the first measure of butter then add the onion. Stir until coated in the butter and sausage fat/oil, then cover and leave to cook over a low heat for 10 minutes or until soft and translucent. Stir occassionally.
Check the sausages, turning as required, then add the sugar, vinegar and worcestershire sauce to the onions. Stir well, then replace lid and simmer for another five minutes.
Remove the lid, add the beef stock, return to boil and simmer for about five minutes. In a heat-proof vessel mix the flour and the hot water, then pour in a bit of the onion and beef stock liquid. Mix throughly, then return to the pan. Raise the heat and simmer to reduce, stirring frequently. Season as required.
When the potatos are done (which should be about now), drain, add second measure of butter and milk, mash and mix until smooth. Season to taste.
Take sausages out of oven, as they should be cooked by now. In large serving bowls mound a pile of the mashed potato, pour the gravy around the sides of the mash, and arrange the sausages on top. Season with salt and freshly grated pepper, and serve hot with a chunk of bread. A bit of parsley on the side is good, too!
Simple as that and damn satisfing.
I only recently discovered good ol' fashioned bangers and mash, but it's rapidly become a favoured comfort-food over recent years. It's probably my favourite hangover lunch or evening meal too; it's certainly more satisfying than KFC or fish n chips! At it's heart it's just sausages, mashed potato and gravy; there's many variations with additional ingredients but I've found the simplest is still often the best. So my take is just simple onion gravy, mashed potato and some good quality snarlers!
Bangers'n'mash
Serves 2 - 3
Ingredients
1 tsp cooking oil.
6 good quality sausages. If you use "beef-flavoured" or "pork-flavoured" rubbish you'll ruin it. Spend a little bit here!
1kg boiling potatoes, peeled and chopped into large cubes.
1 tbsp butter.
2 small or 1 large onion, thicky sliced.
1 tbsp sugar.
1 tbsp balsamic vinegar.
1 tbps worcestershire sauce.
500ml beef stock.
4 tbsp flour.
4 tbsp hot water.
1 tsp butter.
1 tbsp milk.
salt and freshly grated pepper.
Heat the oven to 200 degrees and heat the oil in a large frying pan that has a lid. Brown the sausages and, as you do so, bring the potatoes to the boil in a covered pot with salted water.
Once sausages are browned (not cooked), transfer them to an oven-safe dish and place in the oven to bake. In the pan, melt the first measure of butter then add the onion. Stir until coated in the butter and sausage fat/oil, then cover and leave to cook over a low heat for 10 minutes or until soft and translucent. Stir occassionally.
Check the sausages, turning as required, then add the sugar, vinegar and worcestershire sauce to the onions. Stir well, then replace lid and simmer for another five minutes.
Remove the lid, add the beef stock, return to boil and simmer for about five minutes. In a heat-proof vessel mix the flour and the hot water, then pour in a bit of the onion and beef stock liquid. Mix throughly, then return to the pan. Raise the heat and simmer to reduce, stirring frequently. Season as required.
When the potatos are done (which should be about now), drain, add second measure of butter and milk, mash and mix until smooth. Season to taste.
Take sausages out of oven, as they should be cooked by now. In large serving bowls mound a pile of the mashed potato, pour the gravy around the sides of the mash, and arrange the sausages on top. Season with salt and freshly grated pepper, and serve hot with a chunk of bread. A bit of parsley on the side is good, too!
Simple as that and damn satisfing.