The Hole Story (No. 13) (Bangers and Mash)

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STEP SIX: Into a medium saucepan over medium-high heat, add the remaining 1 1/2 tablespoons of butter. When the butter is melted, add the onions. Cook for about 6 minutes, or until onions are just beginning to brown. Once they've been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).

Okay, bangers and onion gravy are done, let’s talk mash. Whilst everyone has their way of making mashed potatoes, here’s what I like in mine: When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more). Cook off flour– Add the flour into the onion mixture and cook it for a couple of minutes. This will cook out the rawness of the flour. The series revolves around the adventures of two chimpanzees, Bangers and Mash, and is based on a series of children books by Paul Groves and Edward McLachlan. [1] This series of reading books were used in schools in the 1980s. The series' narration and character voices were provided by Jonathan Kydd, and the incidental music and theme tune were written and performed by Chas & Dave. [2] The series was also exported to New Zealand and Australia where it aired on Channel 2 and ABC respectively. Potatoes: You want a medium-starch potato like Yukon Gold, Dutch Cream, Desiree, or Maris Piper. This gives you a fluffy mash, but with plenty of taste.In the event of a low-carb emergency, Creamy Mashed Cauliflower is a great alternative and unexpectedly delicious! – Nagi x Process shots: boil potatoes (photo 1), drain (photo 2), add to pot with butter (photo 3), mash (photo 4), add cream, mustard and seasoning (photo 5), stir (photo 6). STEP FOUR: Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan.

The sausages are one of the main stars in this edible show, so it’s important to treat them right. For this recipe we’re going to be frying the sausages, mainly because you get a nice char, but also because you can use the leftover fat to create the onion gravy in the same pan (more on this in just a sec). Pan Fried Sausages Cream– I love using cream, but you can use milk for a slightly less rich flavour. You can also use your preferred amount to thin out the mash as needed. Process shots: add sausages to pan with oil (photo 1), fry then remove (photo 2), melt butter and add sliced onion (photo 3), fry until soft/golden (photo 4).Mustard– I love adding a dash of English mustard. Mustard in general goes perfectly with bangers and mash, but having it stirred through the mash just takes things to new heights! I typically fry them over medium heat. I don’t blast them over high heat, because not only will they not cook through evenly, but you don’t get a chance to truly render down the fat. The skin also gets nice and crispy this way too! What kind of Sausages to use? Traditionally you’d serve with peas, but I do not like peas (sorry, it’s my only fussy food pass). In reality though you can serve it with any veg, or even just as it is!

Tip!For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made in the oven at the same time the sausages are cooking! What to serve with Bangers and Mash Brown sausages in a skillet then remove when cooked. If there’s an excessive amount of oil in the skillet, feel free to discard some. But you’ll want to keep at least 1 1/2 – 2 tablespoons of fat to cook the onions and form the flavour base for the gravy. In the UK, I’m pretty sure it’s illegal to serve Bangers and Mash with anything other than creamy mashed potato.😂 Though any rice would also work great ( white, brown, jasmine, basmati), as would pasta, polenta, quinoa, barley, even couscous. Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher.STEP NINE: Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions, if using, then serve hot. Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up.