Ah, bangers and mash—such a simple name for a dish that holds so much comfort. Imagine a chilly evening, the kind that makes your toes curl, and there it is: a plate of juicy sausages nestled on a bed of fluffy mashed potatoes, smothered in rich onion gravy.
It’s like a warm hug from your favorite sweater, only tastier. And while I was making this the other day, it hit me: why do we ever eat anything else?
Steps
- Heat oil in a large skillet over medium-high heat and add sausages. Cook them by turning occasionally until they are browned all over and cooked through, which should take about 8 minutes depending on the size of the sausages. Remove the sausages and set them aside on a plate.
- Ensure there are about 2 tablespoons of oil remaining in the skillet; if not, add a little butter or oil. Add sliced onion and minced garlic, then cook them until the onions are golden brown, which should take around 4 minutes.
- Incorporate flour into the onion mixture, stirring continuously for about 2 minutes to cook out the raw flour taste. Gradually add about 3/4 cup of beef broth, stirring to create a paste with the onions before adding the rest of the broth.
- Simmer the mixture for 2 to 3 minutes while stirring, allowing the gravy to thicken slightly. Season with salt and pepper to taste, adjusting as needed.
- Serve the sausages with a generous amount of the onion gravy, alongside creamy mashed potatoes and peas or any preferred side dish. For a low-carb alternative, you can pair it with creamy mashed cauliflower.
Ingredients
- 1/2 tablespoon oil
- 8 sausages of choice (preferably thick pork sausages)
- 1 large onion, halved and finely sliced (yellow, white, or brown)
- 2 cloves garlic, minced
- 3 tablespoons plain flour
- 2 cups low-sodium beef stock or broth, store-bought or homemade
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Nutritional Values
Calories: 2664cal | Carbohydrates: 30.4g | Protein: 145.6g | Fat: 213.6g | Saturated Fat: 66.4g | Trans Fat: 1.6g | Cholesterol: 588mg | Sodium: 6812mg | Potassium: 2528mg | Fiber: 3.2g | Sugar: 4.8g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 11.6mg
FAQ
- Why is the dish called “Bangers and Mash”?
- The term “Bangers and Mash” originates from British slang. “Bangers” refers to sausages that historically would burst with a “bang” when cooked unless pricked with a fork. “Mash” is simply short for mashed potatoes, which are traditionally served with the sausages and gravy.
- What are the essential ingredients for the onion gravy?
- The onion gravy requires just four main ingredients: onions, garlic, beef broth or stock, and flour. These components combine to create a rich and flavorful gravy perfect for smothering over sausages.
- What type of sausages are best for Bangers and Mash?
- For an authentic Bangers and Mash experience, it’s recommended to use large, high-quality pork sausages that contain no fillers. Lean sausages are not ideal as they don’t produce enough drippings for a flavorful gravy.
- How can I avoid lumpy gravy when making Bangers and Mash?
- To prevent lumps in your gravy, start by adding a small amount of broth to the flour and onion mixture, stirring until it forms a paste. This paste will dissolve more easily into the remaining broth, resulting in a smooth gravy.
- What can be served alongside Bangers and Mash?
- Traditionally, Bangers and Mash are served with creamy mashed potatoes. However, other options include rice, pasta, polenta, quinoa, or even mashed cauliflower for a low-carb alternative.
Tips
- Choose the Right Sausages: For an authentic Bangers and Mash experience, opt for thick, high-quality pork sausages without fillers. Avoid using lean sausages, as they won’t release enough juices and fat, which are crucial for creating a flavorful onion gravy.
- Control the Oil: After browning the sausages, ensure you have around 1.5 to 2 tablespoons of fat left in the skillet. This amount is ideal for sautéing the onions and garlic and forming the base of your gravy. If there’s too much oil, feel free to discard some.
- Avoid Lumpy Gravy: To ensure a smooth gravy, start by adding a small portion of beef broth to the onion and flour mixture, creating a thick paste. Gradually mix in the remaining broth, which will help prevent lumps without needing to whisk.
- Enhance with Homemade Stock: For an elevated flavor profile, consider using homemade beef stock instead of store-bought. This will add depth and richness to the gravy, enhancing the overall dish.
Equipment
- Large Skillet or Fry Pan – A good quality non-stick or cast iron skillet/fry pan is essential for browning the sausages and making the gravy.
- Whisk – To help in making smooth, lump-free gravy.
- Garlic Press – Handy for mincing garlic cloves efficiently.
- Potato Masher – For making creamy mashed potatoes if you don’t already have one.
- Sausage Pricker – To prevent sausages from bursting, although a fork can be used as well.
