Bangers and Mash Recipe
Sausage with Onion Gravy and Mashed Potato popularly known as “Bangers and Mash” is one of the greatest of all comfort foods.
“Bangers” refers to the sausages – named as such because back then, sausages would burst open “with a bang!” when cooked unless you pricked with a fork. Even now, they still do.
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WHAT YOU NEED TO MAKE BANGERS AND MASH GRAVY
Sausages drippings – This refers to the brown bits stuck on the base of the pan and the oil / sausage juices that are left in the skillet after browning them.
Garlic and onion – Essential base flavoring ingredients for many dishes!
Flour – This is what thickens the gravy.
Beef or chicken broth/ stock – The liquid for the gravy that gives it flavor.
WHAT TO SERVE BANGERS AND MASH WITH
Creamy mashed potato.
Rice (white, brown, jasmine, basmati)
DIRECTIONS ON BANGERS AND MASH RECIPE
Heat oil in a large skillet over medium high heat.
Add sausages and cook, turning for about 8- 10 minutes until browned and cooked through.
Remove sausages onto a plate. Turn heat down to low
Add about 2 tablespoon oil in the skillet. In case you have much less oil left in skillet
Saute onion and garlic: Add onion and garlic, cook until golden brown for about 4 minutes.
Add flour and mix through. Then cook, stirring constantly for 2 minutes.
Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge.
Then add remaining beef broth and mix until combined. If it’s lumpy, use a whisk to help make it smooth.
Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it.
Season: Add salt and pepper. Stir, taste, then add more salt if you want.
Serve sausages with plenty of gravy, with mashed potato and peas on the side.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv