Wednesday 7 February 2018

Bangers and Mash with Onion Gravy.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The ultimate British comfort food!
Even though I was born and brought up in the UK, I must admit that I first ate this iconic dish of bangers and mash only a few months ago.
Most probably because even though we love mashed potatoes in our house, sausages are something that we never really ate. Good quality Halal sausages have been available in this country for a while now but to be honest, I was never really a fan.
That was until a few months back, when going through a list of classic British recipes, I came across bangers and mash. Immediately, I put it onto my to-cook list and got myself a few boxes of Halal sausages from our local Asian cash and carry. I must confess to being a little unsure of them at first but once I tried them with creamy mash and lashings of onion gravy, I was hooked. Sausage fans, I finally get you.
Winter is the perfect time for bangers and mash and this recipe could not be easier. I like to start with the mash. Potatoes are boiled, drained and mashed whilst they're still hot. We love adding cheese and white pepper to our mash along with the usual butter and milk.
Next, I make the onion gravy. A single large onion is caramelised down until golden and sweet before we add in a few savoury notes like mustard, Worcestershire sauce and vegetables stock. Whilst the gravy is bubbling away, I pop my sausages on to cook. I prefer beef sausages but you can use any you like. Serve the plump sausages on a mound of the creamy mash along with lashings of hot onion gravy. Take that, Winter.

A Simple List of Ingredients:

For the Bangers and Mash:
1. Potatoes
2. Milk
3. Cheddar Cheese
4. Salt
5. White Pepper
6. Butter
7. Sausages

For the Onion Gravy:
1. Vegetable Oil
2. Onion
3. Butter
4. Plain Flour
5. Mustard Powder
6. Vegetable Stock
7. Worcestershire Sauce
8. Salt and Black Pepper

Bismillah, let's begin!

I started with the mashed potatoes. Into a pan, place 1 kg Potatoes that have been peeled and cubed. Cubed potatoes will cook faster which means that we get to eat sooner!

Cover the potatoes with cold water and bring to the boil over a high heat. Once boiling, turn the heat down to a simmer and cook until the potatoes are tender.

Drain the potatoes really well and tip them back into the same pan. I mash them in this pan to reduce any extra washing up.

Grab a potato masher and mash the hot potatoes.

If you prefer a really smooth mash, pass them through a potato ricer or use a stick blender. For bangers and mash, I prefer to mash my potatoes by hand.

Now, let's add the good stuff. Starting with 150ml Hot Milk. I just heat mine in the microwave and like to add it to the mash in stages. This way, the mash doesn't get too liquid.

We love cheese in our mash. I grated up 100g Cheddar Cheese and added it to the mash in stages, tasting as I went.

Add in Salt and White Pepper, to taste. I prefer white pepper in my mash.

Finally, toss in 100g cubed Butter.

And now, we mash!

Once you're happy with the consistency of your mash, give it a taste. Add more seasoning, if needed.

Set the mash aside until needed. It's epic with these bangers and onion gravy but just as good with spicy roast chicken.

Next, I make the onion gravy. The onion takes around 30-40 minutes to cook so I do like to get it on early. Heat 1 tablespoon Vegetable Oil in a pan over medium heat. Once it's hot, add in 1 peeled and sliced large Onion.

Stir fry for a few minutes then cover with a lid for 30 minutes over a low heat, stirring halfway.

Covering the onions with a lid will ensure that they cook properly. Then, we'll uncover them and stir fry them until golden.

Then, add in 30g Butter and let it melt.

Once melted, sprinkle in 1 tablespoon Plain Flour and 1 level teaspoon Mustard Powder. If you don't have powder, just use English mustard instead.

Stir the two in and cook for 1 minute. I will say here that this recipe is for a creamier onion gravy because of the flour. If you prefer the thinner gravy, leave out the flour and butter. Add the stock according to your taste and leave the gravy simmering until it reaches your desired thickness.

Then, gradually pour in 425ml Vegetable Stock. I just used a cube mixed with boiling water.

Stir in all the stock and let the gravy start to bubble. Cook it over a low heat for 10 minutes until it has reached your desired thickness.

Finally, add in 1 tablespoon Worcestershire Sauce.

And Salt and Black Pepper, to taste.

Stir the three in and give the gravy a taste. Adjust, if needed.

I prefer my gravy as it is but if you like a smoother one, feel free to give it a blend.

Our mash and onion gravy are ready so it's time to cook the bangers. I used chicken sausages and beef sausages but you can use any you like.

Cook the sausages according to packet instructions. I just fried mine in a little oil for 10 minutes until plump and golden.

Once the sausages are ready, we can serve!

Place a mound of hot mashed potatoes onto your plate.

Add on the sausages.

And, pour on the onion gravy.

As much as you want!

The best food for a cold February evening. Enjoy!

Bangers and Mash with Onion Gravy.

Sausages with mashed potatoes and a creamy onion gravy.

Prep Time: About 10 minutes.
Cook Time: About 45 minutes.
Serves: About 4 people.


For the Mash
1kg Potatoes, peeled and cubed
150ml Milk, hot
50g to 100g Cheddar Cheese, grated
Salt, to taste
White Pepper, to taste
100g Butter, cubed

For the Onion Gravy
1 tablespoon Vegetable Oil
1 large Onion, peeled and thinly sliced
30g Butter
1 tablespoon Plain Flour
1 level teaspoon Mustard Powder
425ml Vegetable Stock
1 tablespoon Worcestershire Sauce
Salt and Black Pepper, to taste

For the Bangers
Sausages, as needed

Make the mash:
Boil the potatoes in water until they're soft. Drain and mash well. Add the hot milk, grated cheese, salt, white pepper and butter. Mash again before tasting for seasoning.

Make the onion gravy:
Heat the vegetable oil in a pan over medium heat. Once it's hot, add the onion and fry for a few minutes. Then, cover with a lid for 30 minutes over a low heat, stirring halfway. Uncover and fry the onions until they're golden.

Add the butter and let it melt. Stir in the plain flour and mustard powder and cook for 1 minute. Slowly pour in the stock, stirring well. Let the gravy begin to bubble before simmering it over a low heat for 10 minutes. Stir in the Worcestershire sauce, salt and black pepper. Taste and adjust as needed. You may blend it, if you prefer a smooth gravy.

Make the bangers:
Cook the sausages according to package instructions.

Spoon the mash onto plates. Place the sausages on top and pour onion gravy all over. Devour immediately.

Keep me in your duas please, and enjoy your bangers and mash!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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