Best Bangers And Mash Bombs Recipe By Tasty Recipes
BANGERS AND MASH SAUSAGE ROLLS RECIPE BY TASTY
Here's what you need: sausages, mashed potato, puff pastry, egg, onion gravy
Provided by Tasty
Yield 4 rolls
Number Of Ingredients 5
Steps:
- Brown the Sausages on all sides in a large skillet - until mostly cooked through. Set aside to cool slightly.
- Unroll each sheet of puff pastry and cut into 4 pieces.
- Spread mash over each pastry, top with cooked sausage and additional mash.
- Roll up each sheet - pinch together to seal and trim off any excess.
- Place on a greased baking sheet - seam side down - and brush each roll with beaten egg.
- Bake in a preheated oven at 190˚C (375˚F) for 25-30 minutes - until the pastry is golden and crispy on all sides and the meat has cooked through. Serve with a side of Onion Gravy.
- Enjoy!
TRUE BANGERS AND MASH WITH ONION GRAVY
Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.
Provided by wsf
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
- Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
- Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 50.4 g, Cholesterol 57.6 mg, Fat 19.8 g, Fiber 6.3 g, Protein 14.1 g, SaturatedFat 10.8 g, Sodium 1414 mg, Sugar 6 g
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