Bangers and mash, likewise referred to as sausages and mash, a preferred British and Irish meal. The name bangers is thought to come from the practice of sausages bursting in the pan with a bang.
Bangers and Mash is simple and fast to make, any thick rich gravy is ideal for Bangers and Mash however more preferred is an onion gravy, if cooked too rapidly.
Where once it was just possible to purchase beef or pork sausages, there are now lots of various flavours offered, from spicy through to fruity. It is primarily consumed in the United Kingdom, Canada, Australia, and New Zealand. This recipe will certainly provide you a guide on making it scrumptious the simple method.
Ingredients
� 2 kg potatoes, peeled and roughly chopped
� 50g butter
� 1/2 cup milk
� 8 good quality beef
� 1 tsp salt
� 2 beef stock cubes
� 2-3 cups of water
� Sausages
� 70 g butter
� 4 red onions
� 1/3 cup balsamic vinegar
Methods
1. In a pan, put the potatoes and cover with cold water.
2. Give the boil, include salt and simmer till tender.
3. Leave and drain for a few of minutes.
4. Include butter and mash with a potato masher.
5. Progressively include milk up until you have a great creamy consistency.
6. While the potatoes are simmering you can begin to prepare the sausages.
7. In a fry pan, put the sausages and cook on all sides up until brown and cook through.
8. Reserve in a warm location.
9. In the exact same fry pan, heat the butter and carefully fry the onions till they collapse and are golden brown.
10. Include the balsamic vinegar and stock cubes.
11. Stir in 2-3 cups of water.
12. Give the boil and simmer to decrease up until you have a great gravy consistency.
13. Stack the mashed potatoes on the plate with the sausages on the top and pour over the onion gravy.