Bangers And Mash Bombs Recipe By Tasty Food

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

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 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.

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 ONION GRAVY

Steps:

• Preheat oven to 400.
• Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
• Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
• Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
• Cook until potatoes are tender when pierced with a knife, about 15 minutes.
• Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
• In same pan over medium-high heat, combine milk and butter and bring to a boil.
• Remove from heat and set aside.
• Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
• To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
• Season with salt and pepper to taste.
• Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.

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 & 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!

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 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

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.

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

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.

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.