Best Bangers And Mash Recipes

BANGERS AND MASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
• In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
• Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
• Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

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.

BANGERS AND MASH WITH ONION GRAVY

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
• Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
• When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

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

Steps:

• Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
• Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.

CLASSIC BANGERS AND MASH

Steps:

• Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
• Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
• Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.
• Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
• Heat the gravy in a pan over medium heat.
• To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.

BANGERS AND MASH

Steps:

• Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.
• Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.

BANGERS AND MASH

Steps:

• 1. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
• 2. Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
• 3. While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid.
• 4. Cook slowly for approx 10 mins or until the onions are soft and translucent.
• 5. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes.
• 6. In a heatproof bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
• 7. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
• 8. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
• 9. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over. Enjoy!

BANGERS AND MASH (ENGLAND)

Steps:

• peel potatoes and chop in half.
• place in pan with a lid on.
• cover with water and bring to boil, leave to simmer for about until tender, drain water and keep warm in oven with lid on,(or make them just before mashing).
• peel onions and slice into rings, (for a trick to stop watery eyes, put onions in a freezer for 10 minutes before peeling).
• put olive oil and garlic in frypan and add onions, turning with tongs frequently.
• grill sausages, turning with tongs when required.
• just before serving put peas in boiling water and simmer for 3-4 minutes.
• while the peas are cooking get potatoes out.
• place a knob of butter on potatoes and mash dry.
• add milk until you get a creamy consistency.
• serve sausages with onions over and peas and mash.
• place some ketchup on the side for a perfect dinner.

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!

INSTANT POT® BANGERS AND MASH

Steps:

• Combine potatoes and water in a multi-functional pressure cooker (such as Instant Pot®). Layer sausages on top of the potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method, about 5 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Unlock and remove the lid. Transfer sausages to a plate and potatoes into a large bowl. Break up the potatoes with a potato masher and stir in 1/4 cup butter until melted and incorporated Slowly mix in whipping cream until desired consistency is reached. Season with salt and pepper. Place mashed potatoes in the oven to keep warm.
• Wash out the pressure cooker pot. Return to the cooker and select Saute function. Melt 2 tablespoons butter. Cook sausages in the melted butter until browned on each side, 2 to 3 minutes. Transfer sausages to an oven-safe container and keep warm in the oven.
• Deglaze Instant Pot® with 2 tablespoons of beef broth, stirring and scraping the bottom of the pot to remove any brown bits. Add sliced onion and saute until onion is softened and browned, 3 to 4 minutes.
• Whisk flour and 2 tablespoons broth together in a small bowl to create a slurry. Pour in remaining broth and whisk until well combined. Pour broth mixture into the pot and cook, whisking frequently, until gravy begins to thicken. Stir in browning sauce and season with salt and pepper.
• Place a scoop of mashed potatoes onto a plate, top with two bangers and onion gravy, and serve immediately.

BANGERS AND MASH WITH MUSTARD GRAVY

Steps:

• For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the seeds to a spice grinder and grind to a powder.
• Put the pork chunks through a sausage grinder into a bowl. Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces. Wrap each patty in caul fat.
• Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer. Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side. Transfer to a baking sheet and repeat with the remaining patties.
• For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat. Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor.
• Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft. Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth. Transfer to a bowl.
• For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt. Bring to a boil and cook until tender, about 25 minutes.
• For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft. Add the flour and cook for 1 minute. Whisk in the beer and cook until completely reduced. Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat, whisk in the honey and mustard and season with salt and pepper. Keep warm.
• Preheat the broiler.
• To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute. Run the potatoes through a food mill set over a large bowl. Add the warm cream and butter and mix until smooth. Fold in the mascarpone and season with salt and pepper. Add some of the kale pesto and marble in until swirled.
• To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly.
• Serve the bangers with the mash and beer-mustard gravy.

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 AND MASH WITH GOLDEN ONIONS

Steps:

• Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
• Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
• Drain the potatoes well.
• Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.
• Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
• Pan-fry or grill the sausages until they are browned all over.
• While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.
• Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
• Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.

BANGERS AND MASH IN YORKSHIRE PUDDING

Steps:

• Preheat the oven to 220ºC/gas 7.
• First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
• Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
• Reduce the oven temperature to 180ºC/gas.
• Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
• Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
• To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
• Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
• To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!

CHEDDAR ONION BANGERS AND MASH WITH GUINNESS ESSENCE

Steps:

• For the bangers: Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes.
• For the mash: Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.;
• For the tobacco onions: Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.
• Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds.
• Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.
• Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid.

GUINNESS BANGERS AND MASH

Steps:

• 1. Fill a large pot half way with water, and add the potatoes. Sprinkle some salt in the water. Once boiling, boil for 15-20 mins or until potatoes are fork tender. Depends on how big you cut the potatoes.
• 2. In a large, deep-sided skillet, pour the Guinness and turn heat to med. Add the bangers. Poach the bangers in Guinness.
• 3. Heat the oil and butter in a skillet and sauté the onion till nicely browned.
• 4. Remove the bangers and add to the onion pan for some browning.
• 5. Strain the potatoes and dump into a mixing bowl. Add the milk, cream, butter, salt & pepper and mix until mashed.
• 6. Serve the bangers & onions over the mash. Don't forget the Guinness to wash it down!

BANGERS AND MASH WITH CREAMED ONION SAUCE

Steps:

• Preheat the oven to 400 F or 200 degrees C.
• Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
• Bring to a boil, then turn down the heat immediately.
• Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
• Meanwhile, peel the potatoes and cut into chunks.
• Rinse and boil in lots of salted water.
• Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
• Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
• Discard the rosemary stalk, sift the flour over the top and stir.
• Add the mustard and 1 cup of the milk.
• Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
• Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
• Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
• Divide onto plates, top with the sausages and a generous spoonful of gravy.

BANGERS AND MASH

Steps:

• Preheat the oven to 400 degrees F.
• Roast the sausages on a rack for 25 minutes, turning over halfway through the cooking time.
• While the sausages are roasting, dice the potatoes and boil them until very tender in water salted with 1 Tbs salt.
• While the potatoes are cooking, melt the butter for the gravy in 12 inch skillet.
• In the skillet, saute the onions over medium-high heat until they are starting to caramelize, stirring often.
• Sprinkle the flour over the onions and mix well before cooking for a few more minutes.
• Stir the broth, vinegar, worchestershire suace, mustard, pepper, and salt into the onions and continue to cook until the gravy thickens. This is not a super thick gravy, but it should coat a spoon.
• When the gravy is almost ready, the potatoes should be done. Mash the potatoes (I do this by hand, but you could use a mixer) with the milk, butter, nutmeg, and salt.
• Serve the gravy over the sausage and potatoes with a side of buttered peas.

BANGERS AND MASH

Steps:

• Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.
• Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the onions to the pan season with salt and pepper, to taste. Cook the onions until caramelized, adding water, a teaspoon at a time, to deglaze the pan. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes.
• Drain the potatoes, reserving some of the cooking water. Rice the potatoes into a bowl and add a bit of the potato cooking water to soften. Season with salt and pepper, to taste. Fold in the steamed cabbage and taste for seasonings, adjusting as necessary. Transfer the bangers and mash to a serving dish and dig in!!!!