South African Food | EatMee Recipes

Bangers With Mash in Brown Onion Gravy

Denisiya
Bangers With Mash in Brown Onion Gravy

Bangers With Mash in Brown Onion Gravy

BANGERS WITH MASH IN BROWN ONION GRAVY

 

This British Food Recipe Serves 2-3

 

Bangers With Mash in Brown Onion Gravy, otherwise called frankfurters & squash, is a customary British Isles dish made of pureed potatoes & wieners, the last of which may comprise of an assortment of enhanced hot-dog made of pork or hamburger or a Cumberland sausage. It is infrequently presented with onion sauce, fricasseed onions, prepared beans, or peas. It is generally eaten in the United Kingdom, Canada, Australia, & New Zealand.

This dish, notwithstanding when cooked at home, might be considered for instance of bar grub—moderately snappy and simple to make in extensive quantities. More up-business sector assortments, with outlandish hot-dogs & pounds, are sold in gastropubs, & also less refined options being accessible in general open houses.

I have provided you with two ways of preparing this meal, the long version & the quick version if your’e in a hurry.

 

Bangers & Mash in Brown Onion Gravy Ingredients:

– Tip: Ditch the Dijon mustard, Knorr stew granules, onions & oil & buy the store bought Brown Onion Gravy, that’s if your’e in a hurry.

Method:

  1. Preheat oven to 180° C. Place sausages on a baking tray & grill in oven for 15-18 minutes, turning them occasionally until cooked throughout. Alternatively, place sausages in a pan with a little water & allow for it to steam.
  3. After about 10-15 minutes, you will notice the water kind of bubbling around the sausage. Do not stress, that only means that the sausages are cooking. Keep it steaming on medium heat, add a little more water if needed.
  5. Once the water has dried up in the pan, keep an eye on the sausages & leave it on the pan to fry. Do not add any oil as the sausages will fry in it’s own fat & oils.
  7. After a couple of minutes, when the sausages have browned, turn the sausages over so that they brown on the other side as well.
  9. To check if they are cooked throughout, break a small piece & check the inside of the sausage.
  10. Once cooked, remove & place on a paper towel as this will drain out any excess oil.
  11. Peel & cut potatoes into cubes & then place in a pot of boiling water & cook until tender. Alternatively, wash potatoes & place them with the peel still attached, in a plastic bag (those supermarket ones or a sandwich bag will do). Tie up the bag with two knots & stick it in the microwave for ± 10 minutes, depending on what potatoes you have. Pierce with a knife to check if potatoes are cooked throughout.
  12. Once potatoes have cooked, drain & place in a bowl/dish. If you stuck it in the microwave like I did, then peel & place in a bowl/dish.
  15. Using a fork or masher, mash potatoes using butter & milk until soft & fluffy. (Heat milk a bit in the microwave or stovetop before adding it to the mashed potatoes as this will help with the texture of the potatoes. Adding cold milk will make the potatoes hard & crumbly).
  16. Season with salt & pepper.
  18. If you are serving this dish with the peas, then steam peas in a pot of water & cook until soft. Drain water & season with salt & pepper. Alternatively, place the peas in a bowl of water & stick it in the microwave for about 8 minutes or until the peas is soft. Drain water & season.
  19. To make the onion gravy – saute onions in heated sunflower oil on stove-top until tender.
  20. Stir in the mustard.
  21. Add water & Knorr stew granules & allow to simmer until thick. (For extra gravy, add a splash of red wine).
  22. If you settled for the store bought gravy like I did, then follow the instructions on the package.
  25. Serve the grilled/fried sausages over the mashed potatoes & pour the brown onion gravy over.
  27. Season with dried mixed herbs. Garnish with spring onion (optional).
  29. Serve with peas on the side (optional).

 

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