Bangers and Mash With Golden Onions
photo by Zurie
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 12 sausages
- 6 large potatoes
- 177.44 ml milk, low fat milk is fine
- salt, to taste
- fresh ground pepper, to taste
- 44.37 ml olive oil
- 14.79 ml butter
- 2 onions, finely sliced
- 6 garlic cloves, finely chopped
- 14.79 ml cream
- Dijon mustard or English mustard
directions
- Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
- Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
- Drain the potatoes well.
- Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.
- Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
- Pan-fry or grill the sausages until they are browned all over.
- While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.
- Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
- Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.
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Reviews
-
Simple and delicious. I do make this often without a recipe , but I printed your recipe, and I struck it lucky too with really excellent bangers (not always a certainty here)! A while ago DH remarked that he really loved last night's bangers and mash (not usually a favourite dinner with him!). So, it's definitely 5 stars! I added a little beef stock to the onions, which upped the flavour even more, and I also added chopped carrots to the potatoes while cooking (just a South African "thing", that!) Thanks, bluemoon!!
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