Bangers N Mash Casserole Food

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BANGERS AND MASH



Bangers and Mash image

A great British dish my grandmother made for us on those cold and stormy days.

Provided by AMANDA FAIR

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, or as needed
salt and pepper to taste
1 ½ pounds beef sausage
½ cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed

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.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 67.7 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 6.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 1205.8 mg, Sugar 4.8 g

BANGERS AND MASH CASSEROLE



Bangers and Mash Casserole image

This rich and hearty Bangers and Mash Casserole would be perfect for St. Patrick's Day. All the classic flavors and ingredients of Bangers and Mash combined into a hearty casserole.

Provided by Meg

Categories     Main Course

Number Of Ingredients 18

1 1/2 lbs. yukon gold potatoes, washed and cut into 1-inch chunks
4 Tbsp. butter, softened
1/2 cup whole milk
3/4 tsp. kosher salt
1 Tbsp. olive oil
1 lb. ground pork
1 large egg
3/4 cup panko bread crumbs
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. dried thyme
1/4 tsp. rubbed sage
1/2 tsp. garlic powder
3 Tbsp. all-purpose flour
1 cup dark beer (preferably Guinness)
1 cup beef stock
1 Tbsp. Dijon mustard

Steps:

  • Preheat oven to 400 degrees F. Add potatoes to a pot of cold water. Place over high heat and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
  • Meanwhile, heat a large skillet over medium heat. In a large bowl, combine ground pork, egg, panko bread crumbs, 1 tsp. salt, pepper, allspice, thyme, rubbed sage and garlic powder. I use my hands for this step. Add olive oil to skillet then the ground pork mixture. Break up with a wooden spoon and cook until no longer pink.
  • Sprinkle pork with flour and stir until coated. Cook another minute to cook out the flour taste. Add beer to the skillet and cook until it thickens. Add beef stock and Dijon and cook again, stirring often, until thickened to a gravy consistency. Pour into an 8x8 pan and spread evenly. Set aside.
  • Once potatoes are tender, drain well. Return them to the dry pot and mash. Add butter and allow to melt. Stir in milk and 3/4 cup kosher salt. Drop mashed potatoes in blobs over the ground pork mixture. Using a spatula, smooth the potatoes until the pork is covered. Bake for 20 to 25 minutes, until bubbly and potatoes start to turn golden.

BANGERS AND MASH



Bangers and Mash image

Easy Bangers and Mash

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

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 'N MASH CASSEROLE



Bangers 'n Mash Casserole image

Pub-Grub on the go! You'll be the hit of the office! Developed this recipe as an entry into RZ Craze E #5 contest and came in first place!

Provided by Galley Wench

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs potatoes, peeled and cut into 2 inch cubes
1/2 cup sour cream
2 tablespoons butter, divided
2 tablespoons prepared mustard
1 (12 ounce) can beer, preferrably dark (water may be substituted)
8 -10 bratwursts (not smoked)
3 tablespoons olive oil
1 tablespoon mustard seeds
3 large red onions, cut in half and sliced thin
salt and pepper
2 tablespoons flour
2 teaspoons granulated sugar
3 tablespoons balsamic vinegar
1 teaspoon thyme, dried
2 cups beef broth
3/4 cup French-fried onions

Steps:

  • To prepare potatoes:.
  • Cook the potatoes in water until tender, about 20 minutes.
  • Once tender, thoroughly drain the water.
  • Add sour cream, butter and prepared mustard; mash until smooth and creamy.
  • While potatoes are cooking:.
  • Prepare the sausages by pricking them several times with a kitchen fork.
  • In sauce pan, bring the beer (or water) to a simmer over medium heat.
  • Add the sausages and poach for 5 minutes.
  • Removes sausages from pan and discard beer/water.
  • Heat oil and mustard seed in large skillet over medium heat.
  • Add the onions, sausage, salt and pepper.
  • Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).
  • Remove sausages, slice into thirds and place in a casserole.
  • Add flour to pan, stirring until well combined.
  • Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.
  • Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.
  • Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
  • Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.

BANGERS AND MASH



Bangers and Mash image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 pounds potatoes
8 links Cumberland sausage (Italian sausage may substitute)
1 tablespoon oil
1 large onion
2 tablespoons flour
4 cups chicken stock
4 tablespoons cream
2 ounces butter
2 tablespoons creme fraiche
2 tablespoons grainy mustard, plus mustard for dipping
Salt and pepper

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



Classic Bangers and Mash image

This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!

Provided by Amystar79

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 55m

Yield 4

Number Of Ingredients 9

2 ¼ pounds potatoes, peeled and quartered
2 chicken bouillon cubes
1 cup warm milk
¼ cup melted butter
1 tablespoon cooking oil
8 links pork sausage
1 large onion, sliced and separated into rings
2 (10.25 ounce) cans homestyle beef gravy
2 teaspoons crumbled dried oregano

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.

Nutrition Facts : Calories 628 calories, Carbohydrate 61.5 g, Cholesterol 60.5 mg, Fat 35.4 g, Fiber 7.2 g, Protein 18.3 g, SaturatedFat 14.4 g, Sodium 2001 mg, Sugar 6.8 g

BANGERS AND MASH



Bangers and Mash image

Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 14

5 russet potatoes (2 pounds), peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup whole milk
2 cups shredded Irish cheddar (about 6 ounces)
Freshly grated nutmeg
2 tablespoons extra-virgin olive oil
8 bangers (1 1/2 pounds)
1 onion (8 ounces), peeled and thinly sliced into rounds (1 1/2 cups)
1/2 cup red wine
2 tablespoons unbleached all-purpose flour
2 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1/2 teaspoon Worcestershire sauce

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 WITH ONION GRAVY



Bangers and mash with onion gravy image

Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 16

1 tbsp sunflower oil
8 pork sausages (the best quality you can find)
small knob of butter
3 small onions, finely sliced
1 thyme sprig
1 bay leaf
pinch of sugar
1 heaped tsp plain flour
1 tbsp red wine vinegar
1 glass red wine
1 tsp soy sauce
400ml beef stock made with 1 stock shot or cube
1 kg King Edward potatoes, peeled and cut into large chunks
100ml whole milk or 50ml milk and 50ml cream
50g cold butter, diced
grating of nutmeg

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.

Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium

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