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Video:How to Make Bangers and Mash

with Elaine Lemm

Sausage and Mash is also known as Bangers and Mash in Britain and Ireland. Watch this how-to video from About.com to learn how to make it at home!See Transcript

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Transcript:How to Make Bangers and Mash

Hi I’m Elaine Lemm for About.com British and Irish Food site.

Today I’m going to show you a particular favourite here, which is sausage and mash with onion gravy. You’ll often hear sausage and mash referred to as bangers and mash, bangers is kind of a local term for sausages, it comes about from cooking the sausages too fast, they have a tendency to explode in the pan!

Ingredients for Bangers and Mash

  • 2 tbsp vegetable oil
  • 8 thick sausages (beef, pork, or flavoured as you wish)
  • FOR THE MASH
  • 900g / 2 lbs potatoes, peeled and quartered
  • 6 tbsp milk
  • 110g / 1 stick butter, cubed
  • Salt and ground black pepper
  • FOR THE ONION GRAVY
  • 2 medium onions, peeled and thinly sliced
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 tsp sugar
  • 1 tsp balsamic vinegar
  • 1 ¼ pint/700ml beef stock
  • 4 tsp corn starch/corn flour
  • 4 tsp cold water
  • Salt and black pepper

Instructions for Making Bangers and Mash

The first thing for our sausage and mash is we need to make the gravy. To start our onion gravy we’re going to add the butter and vegetable oil. Once that’s melted we’re going to add the onions. Stir them around and then what we need to do is cook these for about ten minutes.

Additional Instructions for Bangers and Mash

So in there now I’m going to sprinkle in the sugar followed by the balsamic vinegar, this is going to caramelise the onions as they cook. That’s going to need about another five minutes, again over a gentle heat to make sure they don’t burn.

So into here I now need to add the beef stock, and once it’s boiling, give it about five minutes.

So that’s had about five minutes and what we need to do now is to thicken the gravy, so we need the corn flour and the cold water and we give that a mix. Then into here put a little bit of this hot gravy and then this now goes into the gravy. Bring this up to a nice steady boil and then that’s probably going to take about ten minutes.

So our gravy’s had ten minutes, all I need to do now is to season with a little pepper and a little bit of salt. So there’s our gravy, lovely and thick, we’re going to pop that to once side now, while we make our bangers and mash.

I’ve put the potatoes into a saucepan, covered them with cold water and a pinch of salt and they’re going to take about 20 minutes or so to cook.

Into this frying pan I’m going to heat the vegetable oil, and once the fat’s hot, we’ll put in our sausages. These are going to take about 20 minutes as well, and keep turning the sausages, as we want them to be evenly brown all over.

So there’s our sausages cooked, they’re lovely and golden brown so we just need to keep those warm and then we’ll check the potatoes. Yes, they’re lovely and tender so we need to drain these now ready for mashing.

So into the pan in which we cooked the potatoes we’re going to put the butter and some milk, and just let that melt. Once that’s melted we put the potatoes back into the pan and mash them.

Before Serving Bangers and Mash

Those are lovely and creamy, the sausages are cooked, all we need to do now is to re-heat the onion gravy and we’re ready to serve.

Woah, look at that, how delicious! A lovely plateful of bangers and mash with thick onion gravy…perfect for dinner.

 

 

 

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