ONION GRAVY FOR BRITISH BANGERS AND MASH RECIPE | ALLRECIPES
Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.
Provided by Lupin Pooter
Categories Gravy
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 226.2 calories, CarbohydrateContent 11.2 g, CholesterolContent 46.1 mg, FatContent 17.7 g, FiberContent 1.5 g, ProteinContent 1.6 g, SaturatedFatContent 11.1 g, SodiumContent 514.3 mg, SugarContent 4.1 g
BANGERS AND MASH WITH ONION GRAVY RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 16
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, FatContent 44 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 17 grams protein, SodiumContent 3.5 milligram of sodium
More about "mash potatoes and gravy recipes"
PORCHETTA & GRAVY | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 676 calories per serving
- This is a bit of a special weekend dinner and, despite how impressive the stuffed pork looks, it’s honestly not that hard to make. It’s an exciting dish and the end result will definitely blow you away, but you’ll have to take a bit of time with it and show it some love.
- You’ll want to buy the pork from a good butcher and ask for a boneless loin of pork with the skin off (but keep it for crackling) and belly on. Keeping the belly on makes stuffing the pork much easier. A nice little tip is to ask your butcher to give you the bones, as these will make a brilliant trivet to roast your meat on.
- Preheat your oven to its highest setting. Tear or roughly chop your mushrooms – thick, thin and wonky, it doesn’t matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together.
- Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you’ve got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork.
- Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray – you want the pork to sit quite snugly in the tray - and put the meat on top. Place in the oven and immediately turn it down to 180°C/350°F/gas 4 so the meat cooks through nice and evenly. This is a good time to get the crackling ready for the oven, so score the skin with a small sharp knife to open it up for seasoning. Bash up the fennel seeds and salt in a pestle and mortar, rub a generous amount of this into the skin and place it on a baking tray.
- After the meat has had an hour in the oven, take it out and add the chopped vegetables and remaining bulb of garlic to the tray, roughly broken apart into unpeeled cloves. Pour in the glass of cider and give the tray a shake to coat everything. Put it all back in the oven to cook for another hour. The crackling can also go in at this point.
- Before the second hour is up, put a large pan of salted water on to boil. Peel and cut the celeriac and potatoes into even-sized chunks, then boil for 12 to 15 minutes until soft and ready to mash. Drain and let them steam-dry, then return to the pan with a good knob of butter, some seasoning and the milk. Mash until smooth, adding a splash more milk if you need it. Cover and keep warm until ready to serve.
- When the pork is ready, remove it from the oven on to a plate and cover with tin foil, so it can rest for about 20 minutes while you crack on with the gravy. You’ll have some nice roasted root veg and sticky goodness left in the bottom of the tray. Pour or spoon off the excess fat in the tray, then place it over a very low heat and pour in the stock a little at a time (you may not need to use all of it), using a potato masher as you go to mash up all the vegetables. Keep stirring to make sure you get all the lovely sticky brown bits off the bottom of the tray. Add the flour and keep reducing the gravy down until you get the consistency you like. Pass the gravy through a sieve to get rid of any lumps, then serve with the warm mash, stuffed pork and beautiful crackling.
BANGERS AND MASH RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 50 minutes
- 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.
GROUND BEEF GRAVY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Dinner
Calories 145 calories per serving
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. , In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta.
SAUSAGE & MASH PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner
Calories 706 calories per serving
- Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.
LEG OF LAMB WITH AMAZING GRAVY | LAMB RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 535 calories per serving
- Preheat the oven to 220ºC/425ºC/gas 7.
- Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep – this gives it the most amazing, gnarly, crispy surface and a blushing centre.
- Make the herby butter by putting the butter into a blender, pick in the thyme and rosemary, season well, then whiz to combine. Pop it into a bowl and set aside.
- Halve the unpeeled onions, separate and bash the unpeeled garlic cloves, then arrange in a large roasting tray.
- Spread the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat.
- Meanwhile, peel and chop the celeriac into 3cm chunks, and peel and chop the potatoes into 2cm chunks.
- Cook the celeriac and potatoes in a pan of boiling salted water for 15 to 20 minutes, or until soft. Drain, allow to steam dry, then mash with a good lug of extra virgin olive oil (or butter if you prefer), and season well with a little grated nutmeg and some sea salt and black pepper.
- When the lamb is cooked, allow it to rest for at least 10 minutes, while you make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray.
- Stir in the flour, a lug of port and the stock, then place over a high heat to allow the gravy to reduce, stirring continuously. Pass through a sieve and keep hot until needed.
- Pick and finely chop the mint. Pop the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in!
SAUSAGE AND MASH RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine British
- Serve the sausages, mash and peas with the onion gravy spooned over.
SAUSAGE AND MASH RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine British
- Serve the sausages, mash and peas with the onion gravy spooned over.
BUTTERMILK MASHED POTATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Side Dishes
Calories 104 calories per serving
- In a large saucepan, combine potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 12-15 minutes. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in onions, salt and pepper. If desired, served with butter and additional green onions.
BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO MAK…
From delish.com
Reviews 4.4
Total Time 30 minutes
Category vegetarian, Christmas, Thanksgiving, side dish
Cuisine American
- In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan, melt butter with milk until warm. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. Season mashed potatoes generously with salt and pepper. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.
TRUE BANGERS AND MASH WITH ONION GRAVY RECIPE | ALLRECIPES
From allrecipes.com
BANGERS AND MASH WITH ONION GRAVY RECIPE
From thespruceeats.com
BANGERS AND MASH (SAUSAGE WITH ONION GRAVY) | RECIPETIN EATS
From recipetineats.com
BRITISH MASHED POTATOES (BRITISH MASH) - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
BUTTERY GARLIC MASHED POTATOES RECIPE (NO GRAVY OR CREAM ...
From amazingribs.com
VEGAN MASHED POTATOES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
26 BEST MASHED POTATO RECIPES | EASY MASHED POTATO RECIPE ...
From foodnetwork.com
BANGERS WITH ONION GRAVY AND MASH - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CALVES' LIVER WITH ONION GRAVY AND MASH - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CREAMY BUTTERY MASHED POTATO | RECIPETIN EATS
From recipetineats.com
50 STUFFED POTATOES : RECIPES AND COOKING : FOOD NETWORK ...
From foodnetwork.com
THANKSGIVING FORAGERS PIE: WILD MUSHROOMS, HERB GRAVY, AND ...
From thekindlife.com
SALISBURY STEAK MEATBALLS - JO COOKS
From jocooks.com
HAMBURGER GRAVY {HEARTY & FILLING} - SPEND WITH PENNIES
From spendwithpennies.com
CREAMY MASHED POTATOES RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
MEATBALLS (AND MASHED POTATOES) WITH GRAVY | THE BUT…
From thebutcherswife.blog
GARLICKY MASHED POTATOES + MUSHROOM GRAVY - PLANT BASE…
From plantbasednews.org
MUSHROOM LENTIL STEW WITH MASHED POTATOES | MINIMALIST ...
From minimalistbaker.com
HAMBURGER GRAVY {HEARTY & FILLING} - SPEND WITH PENNIES
From spendwithpennies.com
CREAMY MASHED POTATOES RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
MEATBALLS (AND MASHED POTATOES) WITH GRAVY | THE BUT…
From thebutcherswife.blog
20 BEST WAYS TO USE LEFTOVER MASHED POTATOES IN RECIPES
From thepioneerwoman.com
A HANDY TABLE FOR HOW MANY MASHED POTATOES PER PERSON
From onepotdishrecipe.com
INSTANT POT PORK SHOULDER STEAKS WITH MUSHROOMS, POTATOES ...
From 365daysofcrockpot.com
EASY CREAMY MASHED POTATOES (STOVE TOP) - RECIPES THAT CRO…
From recipesthatcrock.com
CHICKEN FRIED STEAK WITH MASHED POTATOES AND PEPPERE…
From omahasteaks.com
CROCK POT MILLION DOLLAR MASHED POTATOES (+VIDEO)
From thecountrycook.net