Best Bangers And Mash Sausage Rolls Recipe By Tasty Recipes

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: 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. (Low carb option - Creamy Cauliflower Mash)

BANGERS AND MASH SAUSAGE ROLLS RECIPE BY TASTY

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!

BANGERS AND MASH BOMBS RECIPE BY TASTY

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add the onion, season with salt and pepper, and cook until brown and caramelized, stirring occasionally, about 30 minutes.
• Mash together the potatoes, caramelized onions, cheese, softened butter, salt, and pepper.
• Cut the sausages into 2-inch pieces and encase the sausage pieces in the potato mixture.
• Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
• Coat the sausages first in the flour, then the eggs, followed by the bread crumbs, then once more in the eggs and bread crumbs. (In order to reduce mess, maintain one "dry" hand for coating in the flour and bread crumbs and one "wet" for coating in the egg.
• Heat the oil in a large pot until it reaches 325˚F (160°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
• Carefully deep-fry the bangers and mash bombs 4 at a time for a few minutes, until golden brown.
• Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
• Enjoy!

BANGERS & MASH YORKSHIRE PUDDING RECIPE BY TASTY

Steps:

• To make the Yorkshire puddings, sift the flour and salt into a large bowl and mix in the eggs and half the milk. Whisk until a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
• Preheat oven to 220°C (425°F)
• Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling. Turn the oven down to 200°C (400°F) and pour a tablespoon of Yorkshire pudding batter into each hole. Bake for 15 minutes or until risen and golden brown.
• To make the mash, peel and slice three medium potatoes. Boil in salted water until soft. Drain, then add the butter, sour cream, and milk, and mash until smooth. Season with salt, pepper, and fresh chives.
• To make the bangers, quarter two sausages and chop one onion. Fry the onion for two minutes, then add the sausages and fry both until cooked.
• To assemble, add a teaspoon of gravy to the bottom of the Yorkshire pudding, then add the onions on top, then the mash and a sausage quarter. Sprinkle with more chives.
• Enjoy!