Bangers and Mash w/ Onion Gravy (aka Sausages and Mashed Potato)
 
Prep time
Cook time
Total time
 
Unbelievably soul warming comfort food at it's very best!
Author:
Recipe type: Dinner | Comfort Foods
Cuisine: English
Serves: 4
Ingredients
  • beef sausages – 2 per person
Mashed potatoes
  • potatoes – 2 mid sized potatoes per person
  • 4 tbs butter
  • ½ c Parmesan cheese
  • ¼ tsp garlic powder
  • ½ – 1 c milk
  • 1 tsp salt
Gravy
  • 3 onions, thinly sliced
  • 400 ml beef stock or consumé
  • 50 ml malt vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp tomato paste
  • 1 tsp french mustard
  • 1 tsp hot English mustard
  • salt and pepper to taste
  • 2 tbs cornflour and 4 tbs water to make a slurry
Beef stock
  • A high quality beef stock is all important. You can buy it but ideally make your own with high quality bones from animals that have lived a good life. Place the bones in a pot, top with cold water and leave to soak for about an hour with ¼ cup of vinegar. This process is vital to drawing out the nutrients within the bones. Remove the bones, pat them dry and then brown them in a hot oven with some vegetables. Throw all the browned bones and vegetables into a large pot of water (you can use the soaking liquid if you choose) and leave to simmer away for as long as 24-30 hours if you can. The longer the bones are left to simmer the greater amount of nutrients you will draw out of them. You can add herbs to the stock but I like to keep my stocks quite ‘bare’ so I can alter them as I need to.
There are no hard or fast rules regarding bone and vegetable quantities, just gather what you can and you will have amazing stock.
Method
  1. Pre heat the oven to 180°C
  2. Brown the sausages in a fry-pan or wok then place in a baking dish
  3. Drain off half of the fat from the sausages and cook the sliced onions in the remaining oil gently for about 10 mins
  4. Add the rest of the ingredients, except the slurry and mix well. Cook for 2 mins.
  5. Mix up the slurry and add this to the gravy. Bring to the boil, stirring continuously as it will thicken as it heats, then simmer for 2 mins.
  6. Pour the gravy over the sausages and cook in the oven for 15-20 mins
  7. While the sausages are in the oven, peel and dice the potatoes, place in a large saucepan and bring to boil in salted water. Cook for about 15mins or till tender.
  8. Put the cooked potatoes through a ricer or use a masher, add the butter and Parmesan, stir to combine. Slowly add the milk till it’s at your perfect consistency – don’t make it too soft though as it needs body to carry the gravy. Add the salt.
  9. Remove the sausages and let rest for 5 mins
  10. Place a nice big dollop of potato on a plate and lay over the sausages with a large spoonful of the onion gravy
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/bangers-mash-w-onion-gravy-aka-sausages-mashed-potato/