Instant Pot Bangers And Mash Food

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.

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

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

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.

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.

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.