This being my very first post as a blogger - I’ve been a long time “blogspotter”- I’ve decided to start with one of my favourite dishes of all, Bangers & Mash with onion gravy & red onion jam. I don’t always use onion gravy but the lovely sausages I bought from Caroline Rigney at her farm shop in Curragh Chase are quite meaty & low in fat (for sausages) so need some gravy to accompany. I always make red onion jam as the sharpness of the jam is perfect for a bit of extra bite. It seems like a lot of work but I normally make a big batch of red onion jam to serve with future bangers & mash, pork burgers, quiche or even goats cheese. It’s delicious and keeps really well in the freezer!
I’ve tried to be as accurate as possible with weights & measures but I’m a devil for adding & tasting, adding & tasting when it comes to savoury dishes. I’m better when baking; honest!
Also, I know the picture posted isn’t the best but you’ll just have to bear with me while I figure everything out (and find some flood lights lying around somewhere).
Anyway, here goes…. Enjoy!!!
Bangers & Mash
with onion gravy & red onion jam
Serves 2
What You Need
About 4 medium potatoes for mashing, peeled & washed
1kg red onions
1 medium white onion
4 large butchers sausages, the best you can afford
120ml balsamic vinegar
4 Tbsp soft dark brown sugar
1 Tbsp flour
½ pint beef stock
A splash of milk or cream
A large knob of butter
Salt & Pepper
Oil for frying
What You Do
- Put potatoes into a pan of water, bring to the boil & simmer with the lid on until cooked through. Strain the water, mash the potatoes, add the cream, butter, salt & pepper until you’re happy with the taste / texture.
- While the potatoes are boiling, cook the sausages as you like. Mine were quite thick so I browned them in a frying pan until some of the fat oozed out and then transferred them to a preheated oven at 180C for 25 mins.
- Gently sweat the sliced white onion in the sausage fat until soft, mix in the flour and add the stock slowly, incorporating every bit of stock before adding the next dribble. Tip: This prevents lumpy gravy and all roux based sauces may be done in the same way. Season and add a dash of “Wooster” sauce if you like it.
- For the onion jam, slice all the red onions into rings and sweat in a large pan until very soft. Then add the sugar & vinegar and cook for another 20 minutes or so until you’re happy with the taste. You may need more or less sugar or vinegar depending on the onions & your own personal taste – I can’t tell you what you like!
- Assemble the dish – first, a good dollop of mash on each plate, then two bangers on the mash, then a few spoons of gravy & finally, a spoon of the red onion jam. Viola!
Note: If you want to leave out the gravy, a few tablespoons of freshly grated parmesan is delicious in the mash.
this looks very tasty, i'm going to try this recipe straight away.....yummy
Posted by: lesley | November 21, 2007 at 02:09 PM
Congrats Sarah on the blog. Of course I had to read this after a crappy lunch of beans on toast and now this has made me crave poppies and saussies (as my grandmother might say)
Posted by: Jen | November 21, 2007 at 02:50 PM
Poppies & saussies... Love it!! Thanks Jen...
Posted by: Sarah | November 21, 2007 at 02:54 PM
Well hellooo Sarah!! I'll be expecting something vegetarian in the not too distant future!
Posted by: Laura | November 21, 2007 at 04:10 PM
Welcome to the blogsphere!! Great post, my mouth is watering after that!! I'll add you're link straight away.
Posted by: Maz | November 21, 2007 at 04:25 PM
Welcome Sarah! Great to start off with a real winter warmer - just spent 30 minutes standing outside school in the cold being shown a variety of smokers so it's lovely to read about something so substantial and perfect for this freezing weather.
Posted by: Caroline@Bibliocook | November 21, 2007 at 04:27 PM
Bangers & Mash such a great comfort food! Another great food blog, welcome, heres my blog www.indielimerick.blogspot.com, best of luck
Posted by: Indie Limerick | November 21, 2007 at 04:34 PM
Rad!
one of my favourite foods.
good stuff, the recipe is really clear and easy to follow and you don't have to go to outer mongolia to get the ingredients.great! I might have to cook this for the fella and eat the sausages in a very suggestive way!!!
good on ya
Posted by: Monique | November 21, 2007 at 04:44 PM
Mon, you're gas!!! It's not that kind of website... But i'm impressed ;o)
Laura, plenty of veggie tricks up my sleeve so don't worry; keep comin back!!!
Indie, I've added you to my list too.
Thanks everyone else for your kind words.
Posted by: Sarah | November 21, 2007 at 04:47 PM
Sarah!you have completely revamped the bangers and mash choice,it looks delish and I (being a terrible cook) think I might be able to make this myself. Definatley trying it out. Love the blog by the way. I'll be keeping my eye on this.x
Posted by: Pia | November 21, 2007 at 05:39 PM
Well done Sarah and welcome to spending too much time in cyberspace. Thanks for the apt description of moi. I'll add you as a link just as soon as I've digested my six course Slow Food dinner from last Night!
Val
Posted by: Val | November 21, 2007 at 08:02 PM
Just a quick note to wish you luck with the new blog.
Posted by: squid | November 21, 2007 at 08:24 PM
Well done on your first blog Sarah! I'll definitely be a regular visitor xx
Posted by: Maeve | November 22, 2007 at 08:13 AM
Pia, I know you're an excellent cook so behave!!!
Val, that discription came in automatically - good though!
Squid, thanks a mill for the note on your site, a good few people saw it.
Posted by: Sarah | November 22, 2007 at 08:15 AM
This looks divine, am new to the blogosphere myself so I'll add you if you add me and all that ;-) Best o' luck girl
Posted by: Rachel @ Fairycakeheaven | November 22, 2007 at 09:16 AM
Congrats on the new blog! I'll try not to read it just before lunch in future! I'm still stuck in my 'blogspotter' ways for the time being, but as soon as I get publishing I'll be sure to let you know. :)
Posted by: Siobhan | November 22, 2007 at 11:44 AM
Hi Siobhan, the peer pressure from the girls is pretty heavy. You'll be blogging before you know it ;o)
Posted by: Sarah | November 22, 2007 at 12:24 PM
Oi!!! How come I was the last to know??? Welcome to the blogging world Sarah, you'll be brill!!!
Posted by: lorraine@italianfoodies | November 22, 2007 at 06:32 PM
hey Sarah
I tried the bangers and mash and it was a success. The only thing I did wrong, was I didn't cut up the onion thinly enough and put in too much balsamic vinegar....note to self. Also i didn't have a red oniion but that was cool, I just used a white one.
will try another recipe soon
Posted by: monique | February 06, 2008 at 05:30 AM
Hey Mon, more sugar will usually balance out the onion.... Great that you tried it though!!! Hope all's well in Canadia...
Posted by: Sarah@lettersonlunches | February 06, 2008 at 08:41 AM
Hi Sarah, fantastic blog, I'm very impressed! Best of luck with Ballymaloe, I'm very envious!!
Posted by: Rosemary | April 03, 2008 at 03:56 PM