Bangers and Mash

Name: Bangers and Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: ½ cup whole milk; 1 stick + 4 tablespoons unsalted butter; 8 bangers (or pork sausages); 2 peeled and thinly sliced yellow onions; 2 finely minced garlic cloves; ¼ cup red wine; 2 tablespoons all-purpose flour; 3 cups beef stock; 1 tablespoon balsamic vinegar; dash of Worcestershire sauce; 1 pound peeled and thinly sliced russet potatoes; 1 pound peeled and thinly sliced Yukon gold potatoes; salt and pepper to taste

8 servings

portionen

15 minutes

aktive zeit

45 minutes

gesamtzeit

Kochen beginnen

Zutaten

½ cup whole milk

1 stick + 4 tablespoons unsalted butter

8 bangers (or pork sausages)

2 peeled and thinly sliced yellow onions

2 finely minced garlic cloves

¼ cup red wine

2 tablespoons all-purpose flour

3 cups beef stock

1 tablespoon balsamic vinegar

dash of Worcestershire sauce

1 pound peeled and thinly sliced russet potatoes

1 pound peeled and thinly sliced Yukon gold potatoes

salt and pepper to taste

Anweisungen

Add the whole milk and 1 stick of butter to a small size pot over very low heat to keep warm. You basically want to warm the milk and melt the butter.

Add 2 tablespoons of the butter to a large frying pan or rondeau over medium heat and sear the sausage for 2-3 minutes per side to get a good brown sear on them. Do not worry about cooking completely through at this stage.

Remove the sausage, add in the remaining 2 tablespoons of butter to the pan, and then cook the onions over medium heat until they are lightly browned and translucent, which takes about 10 minutes.

Stir in the garlic and cook for 1 minute and then deglaze with red wine and cook until it is almost gone.

Stir in flour to make a roux and then pour in the beef stock and cook over high heat to a boil to activate the roux to thicken up the gravy.

Turn the heat down to low and finish the gravy with balsamic vinegar, Worcestershire sauce, salt, and pepper, and add the sausage back in and keep warm over low heat.

Next, add the potatoes to a large pot of boiling salted water and cook for 6 to 7 minutes or until tender.

Transfer the potatoes to a food mill and mash.

Finish the potatoes by pouring in the hot milk and melted butter and season with salt and pepper and mix with a spoon or rubber spatula until combined.

Serve the cooked bangers with the mashed potatoes and gravy and garnish with optional chopped fresh parsley.

Nährwertangaben

Portionsgröße

Kalorien

615 kcal

Gesamtfett

46 g

Gesättigtes Fett

20 g

Ungesättigtes Fett

22 g

Transfett

1 g

Cholesterin

123 mg

Natrium

914 mg

Gesamtkohlenhydrate

27 g

Ballaststoffe

3 g

Zucker insgesamt

4 g

Eiweiß