Cooking with Jonny69: Bangers, mash and a killer onion gravy

Jonny69 · 06-03-2007, 14:27

The weather is miserable and wet outside, it's cold, windy and there's nothing like coming home to a plate of sausages, a pile of creamy buttery mash, shredded cabbage and ladles of onion gravy.

Pick some pork sausages that don't dry out too much when they cook. Sometimes the premium brands are a bit too meaty with not enough fat and can make the meal hard work so I like sausages with a decent fat content. Butchers Choice in Sainsburys are good as are the Duchy's if you're feeling rich.

For the mash the secret is to use a floury white potato, make sure it's cooked well, loads of salted butter and milk. You can mash it with a fork if it's cooked enough and it won't have any lumps, just work in the butter and milk. I actually cook the spuds in their skins on the jacket potato setting, scoop the insides out for the mash and use the skins the next day filled with bacon and cheese. If you use a waxy potato (most red skinned potatoes) the mash will turn out quite sticky and you'll need a lot of milk to loosen it.

Shredded Savoy cabbage or peas, no substitute

Now here's the bit that will make a plate of bangers and mash quite special: A killer onion gravy. This will make quite a lot of and takes about an hour. The effort is so worth it and it freezes perfectly so make lots, then you just have to microwave it next time and the time after that

You will need:

2 onions
Large knob of duck or beef fat or butter
glass of white wine & splash of ginger wine (both optional but strongly recommended, if no wine use a bottle of beer)
Beef stock, fresh or Oxo cubes
Salt, lots of pepper, pinch of chilli
Cornflour to thicken

Chop up the couple onions quite fine. In a big pan get the fat melted and start the onions sweating. Duck or beef fat adds a lot to the flavour so use it if you can, otherwise use butter or oil. Duck fat comes from one roast duck when it's on special offer in the supermarket. One duck makes about 1/2 pint of top quality fat that keeps for months in the fridge and literally makes everything taste fantastic. Beef fat comes from roast beef and beef mince. Never throw it away! When the onions are opaque pour over the two wines and allow to reduce. The sweetness of the ginger wine really brings out the onion flavour but won't make it taste gingery, if you have it chuck in a generous splash or add a bit of fresh or powdered ginger. A bottle of beer is a perfect substitution for the wine - basically get some booze in there! Top it up with about half a pint of boiling water so it can simmer nicely, add the stock cubes to taste, salt, lots of pepper and a tiny pinch of chilli. Let it simmer for at least half an hour and add the cornflour to thicken it up near the end. Mix it up with a bit of cold water first and add it bit by bit and it will dissolve in with no lumps.

Assembly: Mash goes in the middle of the plate, a huge pile of it, the sausages are stuck in the sides and the veg goes wherever you can fit it on. Then drown the lot in the extra thick onion gravy.

I really need to start taking some pictures

All my recipes are now on the cooking page on my website if you feel you need to gag, a dose of the squits etc: Choke on this fools

Piggymon · 06-03-2007, 14:34

I could eat a plateful of that right now ! lol

Sounds sooooo yummy !

Jonny69 · 06-03-2007, 14:49

Like I just said to BB I have a fat tummy from eating bangers and mash for dinner and lunch

Pebs · 06-03-2007, 14:51

Sounds SCRUMMY! Would be even better jammed into a giant yorkshire pudding though

BBx · 06-03-2007, 14:59

Quote:

Originally Posted by Jonny69

Like I just said to BB I have a fat tummy from eating bangers and mash for dinner and lunch

Awww... go and lie down!

Quote:

Originally Posted by Pebbles

Sounds SCRUMMY! Would be even better jammed into a giant yorkshire pudding though

NOW you're talking!

BB x

Jonny69 · 06-03-2007, 16:11

Agree with that! Need to practice my yorkies, I think I've only made them twice and luckily they came out ok both times but I was worrying about them the whole time...

Will · 06-03-2007, 18:23

Nothing like bangers and mash!

So simple and so tasty! Sounds great Jonny!

Pebs · 06-03-2007, 18:46

Quote:

Originally Posted by Jonny69

Agree with that! Need to practice my yorkies, I think I've only made them twice and luckily they came out ok both times but I was worrying about them the whole time...

I used to have world famous dinner parties, gang of friends around, giant yorkshire pudding eacc, a mountain of mashed potatoes, fancy sausages from the farmers markets and lots and lots and lots of wine, followed by vodka jelly and jenga. God we were wild :/ Happy days

Piggymon · 06-03-2007, 18:56

**** it .. we're having bangers and mash for dinner !

06-03-2007, 14:27	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: Bangers, mash and a killer onion gravy The weather is miserable and wet outside, it's cold, windy and there's nothing like coming home to a plate of sausages, a pile of creamy buttery mash, shredded cabbage and ladles of onion gravy. Pick some pork sausages that don't dry out too much when they cook. Sometimes the premium brands are a bit too meaty with not enough fat and can make the meal hard work so I like sausages with a decent fat content. Butchers Choice in Sainsburys are good as are the Duchy's if you're feeling rich. For the mash the secret is to use a floury white potato, make sure it's cooked well, loads of salted butter and milk. You can mash it with a fork if it's cooked enough and it won't have any lumps, just work in the butter and milk. I actually cook the spuds in their skins on the jacket potato setting, scoop the insides out for the mash and use the skins the next day filled with bacon and cheese. If you use a waxy potato (most red skinned potatoes) the mash will turn out quite sticky and you'll need a lot of milk to loosen it. Shredded Savoy cabbage or peas, no substitute Now here's the bit that will make a plate of bangers and mash quite special: A killer onion gravy. This will make quite a lot of and takes about an hour. The effort is so worth it and it freezes perfectly so make lots, then you just have to microwave it next time and the time after that You will need: 2 onions Large knob of duck or beef fat or butter glass of white wine & splash of ginger wine (both optional but strongly recommended, if no wine use a bottle of beer) Beef stock, fresh or Oxo cubes Salt, lots of pepper, pinch of chilli Cornflour to thicken Chop up the couple onions quite fine. In a big pan get the fat melted and start the onions sweating. Duck or beef fat adds a lot to the flavour so use it if you can, otherwise use butter or oil. Duck fat comes from one roast duck when it's on special offer in the supermarket. One duck makes about 1/2 pint of top quality fat that keeps for months in the fridge and literally makes everything taste fantastic. Beef fat comes from roast beef and beef mince. Never throw it away! When the onions are opaque pour over the two wines and allow to reduce. The sweetness of the ginger wine really brings out the onion flavour but won't make it taste gingery, if you have it chuck in a generous splash or add a bit of fresh or powdered ginger. A bottle of beer is a perfect substitution for the wine - basically get some booze in there! Top it up with about half a pint of boiling water so it can simmer nicely, add the stock cubes to taste, salt, lots of pepper and a tiny pinch of chilli. Let it simmer for at least half an hour and add the cornflour to thicken it up near the end. Mix it up with a bit of cold water first and add it bit by bit and it will dissolve in with no lumps. Assembly: Mash goes in the middle of the plate, a huge pile of it, the sausages are stuck in the sides and the veg goes wherever you can fit it on. Then drown the lot in the extra thick onion gravy. I really need to start taking some pictures All my recipes are now on the cooking page on my website if you feel you need to gag, a dose of the squits etc: Choke on this fools __________________

06-03-2007, 14:34	#2
Piggymon Lara Croft Join Date: Jun 2006 Location: PigmoPad - Braintree Essex Posts: 8,604	I could eat a plateful of that right now ! lol Sounds sooooo yummy ! __________________ BF% 28/08/08 - 21%

06-03-2007, 14:49	#3
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Like I just said to BB I have a fat tummy from eating bangers and mash for dinner and lunch __________________

06-03-2007, 14:51	#4
Pebs Easymouth Join Date: Jul 2006 Posts: 6,716	Sounds SCRUMMY! Would be even better jammed into a giant yorkshire pudding though __________________ ...faster you naughty little monkey! Running through hell, heaven can wait!

06-03-2007, 16:11	#6
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Agree with that! Need to practice my yorkies, I think I've only made them twice and luckily they came out ok both times but I was worrying about them the whole time... __________________

06-03-2007, 18:23	#7
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	Nothing like bangers and mash! So simple and so tasty! Sounds great Jonny! __________________ *No No!*

06-03-2007, 18:56	#9
Piggymon Lara Croft Join Date: Jun 2006 Location: PigmoPad - Braintree Essex Posts: 8,604	**** it .. we're having bangers and mash for dinner ! __________________ BF% 28/08/08 - 21%