Bangers and mash recipes
Our top 3 of 1 Bangers and mash recipes
- Bangers and Mash
- Bangers & Mash with Red Onion Gravy
- Bangers and Mash – As A Canapé
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- 50g unsalted butter
- 1 teaspoon olive oil
- 4 sliced onions
- 2 chopped garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon sugar
- MASHED POTATOES
- 1kg peeled potatoes cut into chunks
- 100ml double cream
- 100ml milk
- 20g butter
- 12 sausages
- 1. Heat the butter and the oil in a pan, on mdeium heat, adding the onions and garlic once the oil is hot enough. Cook for 4 minutes.
- 2. Add the sugar, cooking for 2 minutes.
- 3. Add the thyme and cook gently until the sauce had reduced by two-thirds. Then add the beef stock and reduce further by four-fifths.
- MASHED POTATOES:
- 1. Cook the potatoes in a pan of boiling water for 20 mintues.
- 2. Season with salt and pepper before adding the milk, cream and butter.
- 3. Then simply mash the ingredients together until smooth.
- 1. Fry the sausages for about 10 minutes in a pan of oil.
- Serve all together.
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- 1 Medium red onion
- Olive oil
- 1 tsp. Fresh thyme leaves
- Salt and freshly ground black pepper
- 500g Potatoes
- 4-6 Proper butchers’ handmade sausages
- Knob of butter
- 300g Good beef stock
- 100 ml Red wine (if the cook can spare it!)
- 1 tbsp. Heinz Tomato Ketchup
- 1 Rounded teaspoon Heinz mustard
- 1. Cut the onion in half and then each half into four segments and put them in a small roasting dish, drizzle with olive oil, sprinkle the thyme over and season with salt and pepper. Roast in a medium-hot oven for 20 minutes.
- 2. Peel the potatoes and cut into chunks. Boil in lightly salted water for 15-20 minutes until cooked through. Grill the sausages gently under a medium heat, turning as needed for 15-20 minutes.
- 3. In the meantime make the onion gravy. Bring the stock up to the boil in a pan and add the red wine and ketchup. Turn down the heat a little and reduce the liquid by half to thicken it, which takes about 10 minutes.
- 4. Take the roasted onions out of the oven and add them to the gravy halfway through the cooking time, pressing them down with a fork to release the segments.
- 5. Drain the cooked potatoes, add a knob of butter, a splash of milk, the Heinz mustard, season with black pepper and mash well. At this stage you can use your ricer to make perfect creamy mashed potato or using a fairly open mash sieve press the potato through with a wooden spoon to gain the same sumptuous effect. (If you don’t want a fancy mustard try adding horseradish or chopped watercress).
- 6. To serve this great traditional dish, place a good dollop of mash on the plate, push the sausages into the mash at jaunty angles and pour over the rich onion gravy.
- Recipe reproduced from the Heinz Ketchup Cookbook by Paul Hartley (Priced £7.99). Published by Absolute Press. Photography copyright Pete Cassidy.
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- 500g Herb and pork cocktail sausages
- 250g Mange Tout
- 500g Noisette Potatoes
- 25 Cocktail sticks
- 1 Silver Tray
- 2 tbs Grain Mustard
- 250ml Honey
- 1. Cook the cocktail sausages till brown. Do not over cook them otherwise they will dry out!
- 2. Blanche the mange tout in a pan of water for 1 minute once the water comes to the boli. Drain immediately. Put to the side.
- 3. Roast the noisettes until crispy and brown.
- 4. Heat the honey up (be careful not to boil). Place in a small sauce dish, add the grain mustard and stir in.
- 5. To assemble, make sure all the ingredients are warmed. Then place one end of the mange tout on the cocktail stick, then the cock tail sausage, then bend the mange tout and attach to the top of the cocktail stick.
- 6. Place on the silver tray with the Honey and Mustard Dip in the centre.