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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (845g) Recipe makes 4 servings |
||
| Calories 1121 | ||
| Calories from Fat 548 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.0g | 93% | |
| Saturated Fat 19.9g | 99% | |
| Monounsaturated Fat 29.0g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.4g | ||
| Cholesterol 139mg | 46% | |
| Sodium 1148mg | 47% | |
| Potassium 2917mg | 83% | |
| Total Carbohydrate 106.0g | 35% | |
| Dietary Fiber 13.0g | 52% | |
| Sugars 6.7g | ||
| Protein 38.9g | 77% | |
Bangers and Mash With Golden Onions
By: bluemoon downunder
Sep 19, 2005
Traditional Anglo-Saxon Australian tucker BEFORE the diverse influences of many migrant groups made our cuisine so rich and varied. This recipe has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found in Huey's 'Tales and Recipes from a Travelling Cook'. Huey (Iain Hewitson) is an Australian chef who has written several books. He hosts a TV cooking show twice daily on weekdays, and runs Tolarno's restaurant in Melbourne. Huey recommends using a floury variety of potato for this recipe. He also advises that: "Blanching the sausages beforehand may be frowned on by the purists, but it is guaranteed to stop them bursting". The inclusion of garlic is one of my modifications. Bangers and mash of say fifty years ago would have been highly unlikely to have contained garlic. And the mashed potato could not have been heated in the microwave! If you want a more authentic experience of old-fashioned Aussie tucker, leave out the garlic and don't use the microwave!
SERVES 4
Ingredients
- 12 sausages
- 6 large potatoes
- 3/4 cup milk, low fat milk is fine
- salt, to taste
- fresh ground pepper, to taste
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 onions, finely sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon cream
- Dijon mustard or English mustard
Directions
1
Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.2
Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.3
Drain the potatoes well.4
Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.5
Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.6
Pan-fry or grill the sausages until they are browned all over.7
While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.8
Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.9
Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Pork > Sausage
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Lorrie in Montreal
On Jul 3, 2009
Made for Gimme 5 Tag.
Made this for the Fam and they loved it....I grew up eating sausage and mashed potatoes for dinner,we always had to have creamed corn with it too. This was reminiscent of my childhood. Thanks 
From: Lainey6605
On Jun 19, 2009
Delicious! These were so quick and tasty. Thanks for sharing! Made for Gimme 5 tag.
From: -Sylvie-
On Oct 31, 2005
Bangers and Mash are one of my favourite comfort foods, and I always serve them with fried onions. The flavours of this are great and the addition of garlic is good. I give this 4* instead of 5*, because I find the preparation method unnecessarily complicated. I just make everything at the same time, frying the onion with the bangers, or grilling them whilst frying, as well as making the mash. That way I don't have to reheat anything. This way seemed to take me a little longer than usual.
From: Noo
On Nov 2, 2008
Bangers 'n' mash must be one of my ultimate comfort foods,and is always a huge favourite in my house with everybody.This was no exception.I was intrigued by the blanching of the bangers first,maybe not something that I would always do,depending on time restraints,but it certainly worked very effectively.The potatoes were soft and fluffy,although I had to skip the cream,as our waistlines just can't cope with it right now!! The onions were the star of the show,the garlic a perfect and flavoursome addition. Not sure if its old fashioned Aussie tucker or a great British classic,but either way its food that warms the cockles of your heart.Thanks BlueMoon Downunder x
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