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      Avatar for BiggerPiggyBankBiggerPiggyBank

      From: “Andrew Berry”

      Bangers and Mash

      One of the classic meat and potatoes meals. A great British dish my
      grandmother made for us on those cold and stormy days.

      Prep Time: 15 Minutes
      Cook Time: 45 Minutes
      Ready In: 1 Hour
      Makes: 8 servings

      8 large baking potatoes, peeled and quartered
      2 teaspoons butter, divided
      1/2 cup milk, or as needed
      salt and pepper to taste
      1 1/2 pounds beef sausage
      1/2 cup diced onion
      1 (.75 ounce) package dry brown gravy mix
      1 cup water, or as needed

      1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes
      in a saucepan with enough water to cover. Bring to a boil, and cook until
      tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and
      enough milk to reach your desired creaminess. Continue mashing, or beat with
      an electric mixer, until smooth. Season with salt and pepper.

      2. In a large skillet over medium heat, cook the sausage until heated
      through. Remove from pan, and set aside. Add remaining teaspoon of butter to
      the skillet, and fry the onions over medium heat until tender. Mix gravy mix
      and water as directed on the package, and add to the skillet with the onions
      Simmer, stirring constantly, to form a thick gravy.

      3. Pour half of the gravy into a square casserole dish so that is
      coats the bottom. Place sausages in a layer over the gravy (you can
      butterfly the sausages if you wish). Pour remaining gravy over them, then
      top with mashed potatoes.

      4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes
      are evenly brown.

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