**Bangers and mash in Yorkshire pudding: A hearty British comfort food**
Bangers and mash is a classic British dish that is enjoyed by people of all ages. It is typically made with sausages, mashed potatoes, and gravy. However, this recipe takes the dish to the next level by adding a Yorkshire pudding crust. The Yorkshire pudding is a savory batter pudding that is made with eggs, flour, and milk. It is baked in a muffin tin or a baking dish until it is golden brown and crispy. The bangers and mash are then spooned into the Yorkshire pudding and served with gravy. This dish is a perfect example of British comfort food. It is hearty, filling, and delicious. The Yorkshire pudding crust adds a unique flavor and texture to the dish that makes it truly special.
**This article includes the following recipes:**
* **Bangers and mash:** This recipe provides step-by-step instructions for making classic bangers and mash.
* **Yorkshire pudding:** This recipe provides step-by-step instructions for making a Yorkshire pudding crust.
* **Gravy:** This recipe provides step-by-step instructions for making a simple gravy to serve with the bangers and mash.
Whether you are a fan of British cuisine or simply looking for a new and exciting dish to try, bangers and mash in Yorkshire pudding is sure to please. So gather your ingredients and get ready to enjoy this delicious and comforting meal.
BANGERS AND MASH IN YORKSHIRE PUDDING
Make and share this Bangers and Mash in Yorkshire Pudding recipe from Food.com.
Provided by MarraMamba
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 220ºC/gas 7.
- First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
- Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
- Reduce the oven temperature to 180ºC/gas.
- Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
- Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
- To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
- Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
- To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!
CLASSIC BANGERS AND MASH
This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!
Provided by Amystar79
Categories World Cuisine Recipes European UK and Ireland English
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
- Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.
- Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.
- Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.
- Heat the gravy in a pan over medium heat.
- To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.
Nutrition Facts : Calories 628 calories, Carbohydrate 61.5 g, Cholesterol 60.5 mg, Fat 35.4 g, Fiber 7.2 g, Protein 18.3 g, SaturatedFat 14.4 g, Sodium 2001 mg, Sugar 6.8 g
BANGERS AND MASH WITH ONION GRAVY
Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
- Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
- When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.
Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium
Tips:
- Choose high-quality sausages for the best flavor. Look for sausages made with fresh, flavorful meat and avoid those that are overly processed or contain fillers.
- Use good quality beef dripping or vegetable oil for frying the sausages. This will help to create a crispy, golden crust.
- Don't overcrowd the pan when frying the sausages. This will prevent them from cooking evenly and will make them more likely to steam rather than fry.
- Use a good quality flour for the Yorkshire pudding batter. This will help to ensure that the batter is light and fluffy.
- Make sure the oven is very hot before cooking the Yorkshire puddings. This will help them to rise quickly and evenly.
- Serve the bangers and mash with a generous helping of gravy. This will help to bring all the flavors together and make the dish even more delicious.
Conclusion:
Bangers and mash with Yorkshire pudding is a classic British dish that is enjoyed by people of all ages. It is a hearty and flavorful meal that is perfect for a cold winter's day. With a little bit of planning and effort, you can easily make this dish at home. So next time you're looking for a delicious and comforting meal, give bangers and mash with Yorkshire pudding a try. You won't be disappointed!
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