rw.acetonemagazine.org
New recipes

Bangers and mash with thyme gravy recipe

Bangers and mash with thyme gravy recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

Venison is a particularly lean meat and makes a good flavoursome sausage, perfect for this sophisticated version of an all-time family favourite. Serve with broccoli florets or another seasonal green vegetable.

5 people made this

IngredientsServes: 4

  • 1 tbsp sunflower oil
  • 8 large venison sausages, about 500 g (1 lb 2 oz) in total
  • 170 g (6 oz) baby onions, halved
  • 1 large garlic clove, crushed
  • 170 g (6 oz) button mushrooms, halved
  • 1 red pepper, seeded and thinly sliced
  • 200 ml (7 fl oz) beef stock, preferably home-made
  • 150 ml (5 fl oz) full-bodied red wine
  • 1 tbsp redcurrant or bramble jelly
  • 3 sprigs of fresh thyme
  • 2 tsp cornflour
  • salt and pepper
  • Olive oil mash
  • 750 g (1 lb 10 oz) floury potatoes, peeled and cut into chunks
  • 120 ml (4 fl oz) semi-skimmed milk
  • 2 tsp extra virgin olive oil
  • 1 tbsp chopped parsley

MethodPrep:45min ›Cook:45min ›Ready in:1hr30min

  1. Heat the oil in a deep non-stick frying pan. Add the sausages and fry them over a moderate heat, turning occasionally, for 10 minutes or until they are lightly browned all over.
  2. Meanwhile, start cooking the potatoes for the mash. Place the potatoes in a saucepan and pour over boiling water to cover by 5 cm (2 in). Bring back to the boil, then reduce the heat and cook for 15–20 minutes or until the potatoes are very tender.
  3. Add the onions to the sausages and cook for a further 5 minutes or until they are golden and the sausages are nicely browned all over. Remove the sausages to a plate and set aside. Drain off the excess oil from the pan.
  4. To make the gravy: Add the garlic, mushrooms and red pepper to the pan and cook gently for a few minutes until softened. Pour in the stock and wine and add the fruit jelly and 2 sprigs of thyme. Season with salt and pepper to taste. Mix the cornflour with 1 tbsp cold water and stir into the liquid in the pan. Bring to the boil, stirring until lightly thickened, then reduce the heat and return the sausages to the pan. Simmer gently for 10 minutes.
  5. Drain the potatoes, shaking the colander or sieve to remove any excess water, and return them to their pan. Heat the milk in a small saucepan until hot, pour over the potatoes and mash until smooth. Beat in the oil, parsley and salt and pepper to taste.
  6. To serve, divide the mash among warmed plates and top with the sausages, vegetables and gravy (discarding the thyme sprigs). Sprinkle with the leaves from the remaining thyme sprig and serve immediately.

Some more ideas

If venison sausages are unavailable, use any good-quality, high-meat-content sausages. * Turn this dish into something special for informal entertaining by using wild boar sausages, apples and cranberries. Shallow-fry the sausages in 1 tbsp oil, turning them frequently until evenly browned. Add the onions and cook as in the main recipe, then remove the sausages and onions and pour off the oil from the pan. Add 150 ml (5 fl oz) each dry cider and beef stock with 2 thickly sliced dessert apples, 2 tsp wholegrain mustard, 2 tbsp cranberry jelly and the grated zest of 1/2 orange. Bring to the boil, then reduce the heat and return the sausages and onions to the pan. Cook gently for 10 minutes. Add 125 g (4 1/2 oz) fresh or frozen cranberries, stir and cook gently for 5 minutes or until the fruit is just tender. Thicken the sauce with the cornflour as in the main recipe, then serve.

Plus points

Venison sausages contain just over half the amount of fat found in traditional pork sausages (11% fat compared with 20% fat on average). They also have a deeper, ‘meatier’ taste. The venison in the sausages provides valuable amounts of haem iron, the most easily absorbed form of iron. * Red wine is rich in flavonoids, which can help to protect against heart disease and stroke. Cabernet Sauvignon, Merlot and Pinot Noir wines, particularly from Chile, have been shown to have higher levels of flavonoids than other wines.

Each serving provides

B1, B6, B12, C, E, folate, niacin * A, potassium * iron, selenium, zinc

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Superb and simple dish-08 Dec 2008


Granny’s Bangers and Mash Recipe

Bangers and Mash is a recipe I grew up eating about twice a week. A delicious blend of tender sausage, caramelized onion in a mouthwatering brown gravy made with Guinness beer. Oh, it&rsquos not over yet! Enjoy your Bangers (Irish Sausage) over creamy buttery mashed potatoes. Enjoy this festive recipe any time of year.

This is also a perfect way to celebrate Saint Patrick&rsquos Day!


DIRECTIONS

Lightly coat skillet with non-stick cooking spray. Cook links in skillet over medium-high heat for 6 minutes, turning occasionally to brown evenly. Add ½ cup water to skillet and reduce heat to medium. Cover tightly and cook an additional 5 minutes.

Add potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add the salt to the water, then bring to a low boil and cook until the potatoes are tender enough to easily be pierced with a fork, about 15 minutes. Drain well.

While the potatoes cook, heat the butter and cream in the microwave until the butter is mostly melted and the cream is warm, about 60 seconds.

Mash the drained potatoes using a potato masher, then stir in the warm butter and cream. Season with additional salt and pepper to taste.

In the same skillet over medium heat, heat the oil butter. Add the sliced onion and sprinkle with the sugar and 1/4 teaspoon of the salt. Cook, stirring frequently, until onions are softened and start to caramelize and brown, about 15-20 minutes.

Add garlic, and thyme, and continue to cook and stir for 1 minute. Whisk beef broth and cornstarch together, then add to the pan with the onions, along with the balsamic vinegar, scraping up any browned bits from the bottom of the pan.

Let the onion gravy come to a simmer, then reduce heat to medium-low. Simmer for 3-5 minutes, stirring frequently, until gravy has thickened, then taste and season with additional salt and pepper, as needed. Return the dinner links to the pan with the gravy to make sure they are hot.

Serve the potatoes with the dinner links, topped with a generous spoonful of the onion gravy. Sprinkle with chopped parsley and serve with green peas.


Try as I might I just couldn’t seem to get this recipe for Bratwurst Bangers with Onion Gravy out before St. Paddy’s day, although this was our early “celebration” dinner. Well, maybe you’re celebrating over the weekend or maybe you just want this comfort food any time of the year! I vote for any time for this easy pub-style meal!

Bratwurst Bangers wih Onion Gravy


This recipe is, of course, a nod to the British/Irish Bangers & Mash, sausages cooked with onion gravy and served with mashed potatoes. Talk about comfort food! I understand you’ll find this much-beloved dish served in homes and in pubs all over Great Britain and Ireland and I can attest you’ll find it here in the States, too. And now, at my house.

About Bratwurst Bangers with Onion Gravy:

Bangers & Mash can be made with several different types of sausage. Now as you can imagine, it’s not always easy to find an Irish sausage, and especially not on a budget. These days though, more brands are jumping on the wagon and even Johnsonville makes a garlicky version of an Irish sausage (although I’ve yet to see them in any store I frequent.) So I was inspired to try this recipe with Bratwurst when I saw Chef Robert Irving make his version on Restaurant Impossible. Heck, if Robert Irving can use Brats, well, so can I, and of course, so can you, amirite?!

I was inspired by Robert Irving’s recipe in other ways, too. I added a little cream to my onion gravy which just kinda takes it over the top, and I couldn’t resist serving the dinner with a Spring Pea Puree just like he did.

Of course, for serving, mashed potatoes are a must! Since the gravy uses a little cream and so do the peas, why not the rest into your mashed potatoes? I’d opt for my Best Company Mashed Potatoes or if you have an Instant Pot, these Instant Pot Mashed Potatoes. And if you don’t want to go with the Spring Pea Puree, either just plain old buttered peas or steamed green beans would be other easy options.

This slideshow requires JavaScript.

Making Bratwurst Bangers with Onion Gravy:

This recipe is really super simple. I like to saute the brats to get a little color on them, and while that’s going on, the onions can be prepped. Cutting them in half lengthwise and then across, thinly, to form half-moons, works great. If you want you can finely dice your onion and it will show less prominently in the gravy.

Once the sausages are browned up, set them aside, toss a little butter in the pan and cook the onions (with a touch of sugar to help them brown and a smidge of thyme for flavor) for about 15 minutes until they’re nicely browned and caramelized. Starting that process with a lid gives you a head start on the cooking and you’ll only have to stir every now and then. Once most of the moisture is gone, take off the lid and stir more often.

Then just make your gravy right on top of the onions. Toss in the flour and stir it around for several minutes so it can lose that “raw” taste, then bit by bit, stirring like crazy, add in the beef stock and then the cream. Bring to a simmer, add the brats back in to finish cooking, and simmer for 10 to 15 minutes or so, turning the brats now and then and cooking until the gravy looks right to you. Some people like it their gravy a little thinner (that’s me!) and some a little thicker so you do you. Remember, the gravy will thicken just a little more once it is no longer molten hot! When it’s nearly finished, add a little Worcestershire, then taste the gravy and adjust the salt and pepper.

You’ll want to know that this recipe makes a generous amount of gravy (because we love lots) and uses a standard five-pack of brats. You can easily stretch this to feed more people by simply adding in more brats. If you have leftovers, you can stretch that meal by cutting the brats into coins and divvying them up as needed.

Saving Money on Bratwurst Bangers with Onion Gravy:

If you shop the specials for your sausage, this can be a very inexpensive meal. Bonus, too that sausage freezes very well and the packages are compact and don’t take up too much room in the freezer. I tend to stock up in the summer and fall when the sales are great but you’ll find specials throughout the year. This sausage, for instance, was two for one, and like so many sales on sausage, included other varieties, too, so brats were not my only option for saving.

Right before St. Patrick’s day is a great time to find specials on items like carrots, cabbage, and onion as well, along with a surprising number of items driven by the holiday. See my post on Saving on St. Patrick’s Day. If you’d like to see other recipes that are Irish, Irish American, or just kinda close, check out my recipes rounded up with links on this Irish Collection Page.


Recipe Summary

  • 6 tablespoons butter
  • 3 medium onions, thinly sliced
  • 1 tablespoon all-purpose flour
  • ½ cup red wine
  • 1 (14.5 ounce) can chicken stock
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt and ground black pepper to taste

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.


What are Irish Bangers and Mash?

Bangers and Mash are a traditional dish of Ireland and Great Britain and you’d be hard pressed to find a corner pub in those countries that doesn’t have them on the menu!

Bangers are very simply… sausages. They can be made of pork, lamb or beef. The meat isn’t as important as the fact that they’re sausages in casing which often makes them “bang” or pop when they’re cooking. The mash is mashed potatoes.

Bangers and mash are very often served with a gravy and sometimes peas as well. My very favorite type of gravy is onion gravy!

I’ve tweaked and tweaked this recipe until I have it exactly like I want it- nice and thick with a rich, deep flavor! If you like your gravy a little on the thinner side, you can decrease the amount of flour you add and/or add an extra splash of the red wine.


Why is it called bangers and mash, you ask? From what I’ve read, the name “Bangers and Mash” came about because of the popping sound the sausages make while they’re roasting in the oven.

To tell you the truth, I didn’t hear any popping or “banging” coming from my oven when I made these. So….I don’t really believe that story. But it’s the only one I could find so we’ll have to go with it……being that I’m not from Ireland or anything (I am half British!), I have no way to corroborate that story.

Bangers and Mash is also known as Sausage and Mash. It’s a dish of roasted sausages served over mashed potatoes and commonly accompanied by an onion gravy, fried onions and/or peas.

This is definitely my favorite Irish meal, and not because the name makes me roll on the floor in a fit of laughter….if it’s on the menu at any Irish Pub I always order it. My family knows I love my Fish n’ Chips but Bangers and Mash (he he) will always beat it out when I’m ordering my meal.

The rustic-ness of the dish just screams “cold, winter day comfort food” and this is the only time I will EVER let my food commingle happily on the plate. In fact, this is one of the few dishes that I help it along…cutting up the sausages, lumping the potatoes on top and smothering the perfect bite with onion gravy.

It is ridiculous. And this is one of the only times that I enjoy a cold pint with my dinner…..this and a giant pile of blue crabs are my beer food friends.

What to Serve With It

While it’s traditional to serve your Bangers alongside a pile of mashed potatoes and, perhaps, some peas (we LOVE these Brown Butter Peas!) you can serve it with whatever you want!

A light salad with a fresh dressing would be fantastic to break up the heaviness of this Irish Bangers and Mash recipe. We also are loving this easy Soda Bread Muffin recipe to have on the side with a slather of Irish butter.

Pro Tips

  • Sausage – You can really use any type of sausage you want but I like to look for a pork sausage or a true “banger” because the fat will add a ton of flavor to the onion gravy. You can use a beef or chicken sausage in place of the pork sausage but I advise you not to use a lean sausage since it won’t have enough fat to make your gravy. You need those juicy pan drippings!
  • Onions – If you’re adverse to onions, you can skip them in the gravy recipe BUT they add a ton of body and help the gravy stick to the sausage since you can pile them on top. I like to use a sweet onion, like a vidalia, so they’re less onion-y.
  • Potatoes – Be sure to cut your potatoes all the same size so they cook evenly and start with a pot of cold water. This will help your potatoes from becoming gummy and pasty….not good for potatoes. You could also use your own favorite mashed potato recipe.
  • Skillet – Use a heavy duty skillet like this oneso the flavor can build with all the yummy brown bits that accumulate on the bottom. A non-stick skillet will work but you won’t have that extra flavor that’s rich and delicious.

If you’re looking for something, other than Corned Beef and Cabbage and a bowl of Colcannon, to make this St. Patrick’s Day and don’t want to spend hours braising…..this is it.

Sausage and Mashed Potatoes have never tasted so good….until you call them Bangers and Mash. (I had to slip it in there one more time….because, ya know… I’m juvenile.) If you want a more simple mashed potato recipe…try THIS one and then follow up your meal with an Irish style beverage or a little sweet treat!

Want to see what else we’re making this season? Follow us over on Instagram and Facebook!


Bangers and mash with onion gravy

Bangers and mash with onion gravy is a very typical British or Irish meal that you will find traditionally served up in many pubs across the British Isles. It is one of the many British comfort food recipes I have on this site.

I have listed a few more at the end of the post.

What is bangers and mash you may ask?

&lsquoBangers&rsquo are of course &lsquosausages&rsquo and &lsquomash&rsquo is &lsquomashed potato&rsquo. I understand the word &lsquobanger&rsquo comes from when there were meat shortages during the war and the high water content led to the sausages popping away during cooking!

Contrary to popular belief, you should NOT prick your sausages before cooking. It will just release the fat and reduce the taste. If you are worried about fat content, then buy lean sausages.

This is obviously a very simple dish, which needs the onion gravy to keep it moist, as it could be too dry without. The trick is, of course, to find a fantastic sausage to make this a classic.

International Sausages

Nearly every country has its own types of sausage. Germans have their bratwurst and Knackwurst.

Italians have their salami and other dried sausage. The Dutch have their Braadworst and Rookworst.

The Americans have their pepperoni and hot dogs. The list goes on. Probably most would be good served up with mash.

It is just one of those combinations of foods that are meant to be together.

Bangers and mash with onion gravy

British sausages

This recipe works when you can get a good juicy British or Irish sausage to go with the mash. When you get a tasty one, really it cannot be beaten. Super British comfort food.

There are many different types of sausages in Britain. When I lived in the Netherlands I used to import sausages in a coolbox in the car when we travelled back to the UK.

We would always try and bring back as much as possible and freeze them, as the good old English Bangers just were not available in Holland.

Kennedy&rsquos

We used to get our sausages from one of the most famous sausage shops in the South of England: Kennedy&rsquos.

Sadly Kennedy&rsquos went bust a bit more than 10 years ago under competition from the supermarkets and rising costs. Their sausages were just fantastic and difficult to match.

These days however you can still get some tasty sausages in the good supermarkets if you shop around, or perhaps your local butcher does his own?

Here in Ireland, we are lucky to get a very good lean Irish Pork sausage. In England you will find a wide variety of flavoured English sausages: pork and leek, pork and spring onion, pork and apple, Cumberland sausage, honey and mustard, pork and thyme, garlic and basil, to name but a few.

And then there is venison sausage, beef sausage, chicken sausage. The combinations are endless for a variety of sausage dishes.

I recommend finding a flavour you like which will greatly enhance your eating pleasure. In these photos, we had a mix of pork and spring onion and Cumberland sausages, from Tescos which were very tasty.

The mashed potato recipe you can find in the link. The recipe below is really just for cooking the sausage and making the bangers and mash gravy.


Bangers and mash with onion gravy

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.


Bangers and Mash

Bangers and Mash is a fun, Irish way to say “sausage and mashed potatoes,” both of which would be a hit with the kids and adults alike. To take it up another notch, I made the Bangers in an onion Guinness sauce and added some kale to the mashed potatoes to give it that festive flair. So, if you are looking for a tasty and quick meal for St. Patrick’s Day, go make some Bangers and Mash!

Ingredients

  • 2 Tablespoons Vegetable Or Canola Oil
  • 2 Tablespoons Butter
  • 6 whole Irish Bangers Sausage. I Found Mine At Trader Joes
  • 1 cup Diced Onion, About 1/2 Large
  • ¼ cups Guinness Beer
  • 1 Tablespoon Flour
  • 2 cups Beef Broth
  • ½ Tablespoons Dijon Mustard
  • 3 cups Your Favorite Mashed Potatoes, About 5-6 Servings
  • ½ cups Kale, Rinsed And Chopped Into Manageable Bites

Preparation

In a skillet over medium-high heat, heat oil and butter until butter is melted. Brown your Irish Bangers until they are crispy on all sides. Add chopped onion and allow it to cook with the sausage until soft and slightly browned. Add Guinness beer to de-glaze the pan. Next, sprinkle flour over the onions in your pan and stir to coat. Cook just until lightly browned. Add beef broth and Dijon mustard and stir to combine. Lower heat to medium-low. Cover pan and allow to simmer for 15 minutes. If you need to thicken your sauce a little more, simply add a tablespoon of cornstarch to 1/4 cup cold water and whisk this mixture into your sauce. Salt and pepper to taste.

Please know that I am totally not going to tell you how to make your mashed potatoes, nor will I judge you either way. You know how you and your family like them. If you are making them from scratch, add the chopped kale to the water during the last 5 minutes as you are boiling your potatoes. Then continue making the mashed potatoes as you normally would. If you are making instant, simply add the kale to the water as you are bringing it to boil.