Searching for a quick and delicious meal to serve to the family? If yes, have Bangers and Mash for dinner tonight!

 

Bangers and mash sounds like a weird and challenging dish but it’s a relatively simple dish. It’s sausage and mashed potatoes but also it’s a traditional British dish.

 

But you can’t have a perfect bangers and mash dish without onion gravy. This gravy is the glue that holds the entire dish together and makes it a delectable meal.

 

You slowly poach your sausages in water and then you fry them in a pan. The temperature of the water should be measured with a meat thermometer. Next, you have to slowly sauté your sausages over medium-low heat. Your goal is to keep the sausage from bursting.

 

The reason the sausages are called bangers is due to the sound they make if they burst (you want to avoid the burst effect).

 

The following is a recipe for bangers and mash with onion gravy:

 

-      2 pork sausages or British bangers.

-      2 tablespoons of canola oil.

-      1 large onion (sliced thinly in half).

-      ½ tablespoon flour.

-      ¾ cup chicken or beef stock.

-      Splash of red wine.

-      Salt and pepper.

-      2 large russet potatoes peeled and chopped.

-      ¾ cup of warm milk.

-      5 tablespoons butter.

 

Directions For Cooking Bangers And Mash

 

First, pour a tablespoon of oil into a skillet and add a tablespoon of butter.  Cook and stir for 20 to 25 minutes or until golden brown.

 

Next, bring to boil a pot of water to 149 F. Use a meat thermometer for exact measure. The sausages should cook in this for 20 minutes. While the sausages are boiling, add potatoes to a second pot to boil for 20 minutes.

 

As the sausages are cooking, sprinkle flour top of the onions and add a splash of red wine. Wait until the wine evaporates and add chicken or beef stock to it.

 

Put the onions on simmer and cook for 10 to 15 minutes. Don’t forget to season your bangers with salt and pepper.

 

Once your sausages are done, remove them from the boiling water and dry them on paper towels.

 

Pour 1 tablespoon of canola oil into a skillet and cook the sausages until they are all brown.

 

Mash your potatoes up and add butter and warmed milk to them. Season your potatoes with salt and pepper.

 

Place the potatoes on your serving dish and top them with sausage and onion gravy.

 

For a great selection of nutritious and fresh foods, shop at Hearn Kirkwood, contact Hearn Kirkwood by calling410.712.6000 (Baltimore), 301.621.2992 (Washington DC), or visit our website!

 

Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Since our founding in 1946, we have grown from a store front on the downtown Baltimore Produce Market to a 60,000 sq. ft. facility. Hearn Kirkwood purchases 90% of our fresh produce direct from California, Florida, Texas, etc. with the balance supplied by local markets. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington and Virginia.

 

Hearn Kirkwood currently operates a fleet of 33 refrigerated trucks. Our service area includes all of Maryland, Washington D.C., Delaware and Northern Virginia – with limited service to Fredericksburg, Philadelphia, and New Jersey.

 

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