Best Bangers And Mash With Mustard Gravy Recipes

BANGERS AND MASH

Steps:

• Preheat the oven to 425 degrees F.
• Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
• Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
• To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

ONION GRAVY FOR BRITISH BANGERS AND MASH

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

BANGERS AND MASH WITH ONION-MUSTARD GRAVY

Steps:

• Preheat the oven to 350 degrees.
• In a large skillet, heat the olive oil over med-high heat until hot and beginning to ripple. Add the sausages to the pan and lightly brown on all sides. Transfer the skillet to the oven and roast the sausages for 15-20 minutes or until golden brown and crispy. Transfer the sausages to a platter and set aside.
• While the sausages are roasting, add the potatoes to a large pot and fill with cold water until the potatoes are covered by about 1 inch. Bring the potatoes to a boil and cook for approximately 20 minutes or until they are fork tender. Drain the potatoes and return to the pot with the heat turned off. Add 1/2 cup of milk, the yogurt and horseradish and mash the potatoes with a potato masher until combined. Add the remaining milk and continue to mash until combined and creamy but still chunky. Season with salt and pepper to taste. Cover with a lid or foil and keep warm until ready to serve.
• Over med-high heat, add the onions to the skillet and cook until deeply golden brown and caramelized, approximately 15-20 minutes. Stir in the garlic and thyme cooking for 1 minutes. Deglaze the pan with the ale and scrap up the brown bits on the bottom of the pan using a wooden spoon. Stir in the mustard thoroughly and then sift the cornstarch over the mixture before stirring into the gravy so lumps do not form. Add the broth to the mixture and continue to cook until slightly thickened, approximately 10 minutes.
• Serve the sausages on the mashed potatoes and top with the gravy. Serve immediately.
• Note: The sausages, gravy and potatoes can all be made up to 1 day in advance and stored individually in airtight containers in the refrigerator. Heat before serving.

ONION-MUSTARD GRAVY FOR BRITISH BANGERS AND MASH

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes.
• Season to taste with salt and black pepper.

GOURMET BANGERS & MASH

Steps:

• Grill or fry the sausages.
• The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
• Meanwhile, boil the potatoes until tender.
• Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
• For the gravy, heat oil in a frying pan and sauté onions until nicely browned.
• Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
• Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.