Bangers and Mash With Onion Gravy
Bangers and Mash With Onion Gravy is a side dish that serves 2. One serving contains 1244 calories, 49g of protein, and 95g of fat. For $3.45 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe from Food Republic requires beef stock, pork sausages, canolan oil, and whole milk. 381 person have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Overall, this recipe earns a great spoonacular score of 96%. Similar recipes include Bangers and Mash with Onion Gravy, Bangers and Mash with Onion Gravy, and Dinner Tonight: Bangers and Mash with Onion Gravy.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
1 1/2 cups beef stock, preferably homemade
3 tablespoons butter, softened
2 tablespoons canola oil
1 tablespoon flour
chopped parsley, to garnish
4 large pork sausages, preferably English bangers
1 cup whole milk, at room temperature
1 large yellow onion, thinly sliced
3 large yukon gold potatoes, peeled and cubed
Equipment:
pot
paper towels
frying pan
potato masher
Cooking instruction summary:
Directions: Bring a large pot of water to boil, drop the sausages in, lower heat, cover with a lid and cook for 15 minutes. Remove from water and drain on paper towels.Heat 1 tablespoon of canola oil in a large, heavy-bottomed skillet over medium-high heat. Fry the sausages, turning every 2-3 minutes, until skin is crispy and well-browned. Remove and set aside.Add the second tablespoon of canola oil to the pan, then add onion and follow our foolproof guide to caramelizing it.When onion is dark brown and completely soft, add flour and stir well to coat, then pour beef stock over to deglaze the pan, scraping up any bits of onion and sausage that may be stuck to the bottom.Bring the mixture to a simmer, then reduce heat, add 1 tablespoon of butter, stir well and remove gravy from heat.Fill a large pot with water, add plenty of salt and cubed potatoes and bring to a boil. Cook until potatoes are fork-tender, 7-8 minutes, then drain and immediately return to pot.Pour in milk and remaining butter, then mash with a potato masher until smooth but still slightly chunky. Add salt to taste. Reheat sausages in gravy and serve over mashed potatoes garnished with chopped parsley.
Step by step:
1. Bring a large pot of water to boil, drop the sausages in, lower heat, cover with a lid and cook for 15 minutes.
2. Remove from water and drain on paper towels.
3. Heat 1 tablespoon of canola oil in a large, heavy-bottomed skillet over medium-high heat. Fry the sausages, turning every 2-3 minutes, until skin is crispy and well-browned.
4. Remove and set aside.
5. Add the second tablespoon of canola oil to the pan, then add onion and follow our foolproof guide to caramelizing it.When onion is dark brown and completely soft, add flour and stir well to coat, then pour beef stock over to deglaze the pan, scraping up any bits of onion and sausage that may be stuck to the bottom.Bring the mixture to a simmer, then reduce heat, add 1 tablespoon of butter, stir well and remove gravy from heat.Fill a large pot with water, add plenty of salt and cubed potatoes and bring to a boil. Cook until potatoes are fork-tender, 7-8 minutes, then drain and immediately return to pot.
6. Pour in milk and remaining butter, then mash with a potato masher until smooth but still slightly chunky.
7. Add salt to taste. Reheat sausages in gravy and serve over mashed potatoes garnished with chopped parsley.
Nutrition Information:
covered percent of daily need
