Best Gourmet Bangers Mash Recipes

TRUE BANGERS AND MASH WITH ONION GRAVY

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.

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 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.

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.