As the British would say, “This bangers, mash & gravy recipe is bang on, Chef!” A homemade gravy is the most irresistible element of this dish, made with a rich chicken stock. Served with browned sausages, a smooth potato mash, and a feta, pumpkin seed & greens salad, tossed with a warming dijon salad dressing.
Bangers, Mash & Gravy
Bangers, Mash & Gravy
with a fresh salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Chicken Stock
- Cornflour
- Danish-style Feta
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pork Sausages
- Potato Chunks
- Pumpkin Seeds
- Salad Leaves
- Tangy Dijon Dressing
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey (optional)
- Butter (optional)
- Milk (optional)
MAKE THE MASH
Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
WHILE THE TATERS ARE BUBBLING...
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. In a bowl, combine the Cornflour and the Worcestershire sauce to create a slurry. Once all the lumps are mixed out, mix the diluted stock into the slurry. Set aside for later. Place a saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the onion for 7-8 minutes until caramelised, shifting occasionally. In the final 1-2 minutes, add the garlic and fry until fragrant. Slowly add the stock slurry to form a gravy, stirring as you add it. Let it simmer and reduce for 3-4 minutes (or until a consistency you like). Season and remove from the heat.
INTO THE PAN
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes.
DELISH DINNER
Plate up the silky mash. Side with the bangers, drizzle over the gravy and garnish with the fresh parsley. Side with the salad leaves, top with the feta, the pumpkin seeds and the tangy dijon dressing. Enjoy your dinner, Chef!
MAKE THE MASH
Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
WHILE THE TATERS ARE BUBBLING...
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. In a bowl, combine the Cornflour and the Worcestershire sauce to create a slurry. Once all the lumps are mixed out, mix the diluted stock into the slurry. Set aside for later. Place a saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the onion for 7-8 minutes until caramelised, shifting occasionally. In the final 1-2 minutes, add the garlic and fry until fragrant. Slowly add the stock slurry to form a gravy, stirring as you add it. Let it simmer and reduce for 3-4 minutes (or until a consistency you like). Season and remove from the heat.
INTO THE PAN
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes.
DELISH DINNER
Plate up the silky mash. Side with the bangers, drizzle over the gravy and garnish with the fresh parsley. Side with the salad leaves, top with the feta, the pumpkin seeds and the tangy dijon dressing. Enjoy your dinner, Chef!
MAKE THE MASH
Place the potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
WHILE THE TATERS ARE BUBBLING...
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. In a bowl, combine the Cornflour and the Worcestershire sauce to create a slurry. Once all the lumps are mixed out, mix the diluted stock into the slurry. Place a saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the onion for 7-8 minutes until caramelised, shifting occasionally. In the final 1-2 minutes, add the garlic and fry until fragrant. Slowly add the stock slurry to form a gravy, stirring as you add it. Let it simmer and reduce for 4-5 minutes (or until a consistency you like). Season and remove from the heat.
INTO THE PAN
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes.
DELISH DINNER
Plate up the silky mash, sided with the juicy bangers, garnished with the fresh parsley. Side with the salad leaves, topped with the feta, the pumpkin seeds and the tangy dijon dressing. Enjoy your dinner, Chef!
MAKE THE MASH
Place the potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
WHILE THE TATERS ARE BUBBLING...
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. In a bowl, combine the Cornflour and the Worcestershire sauce to create a slurry. Once all the lumps are mixed out, mix the diluted stock into the slurry. Place a saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the onion for 7-8 minutes until caramelised, shifting occasionally. In the final 1-2 minutes, add the garlic and fry until fragrant. Slowly add the stock slurry to form a gravy, stirring as you add it. Let it simmer and reduce for 4-5 minutes (or until a consistency you like). Season and remove from the heat.
INTO THE PAN
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes.
DELISH DINNER
Plate up the silky mash, sided with the juicy bangers, garnished with the fresh parsley. Side with the salad leaves, topped with the feta, the pumpkin seeds and the tangy dijon dressing. Enjoy your dinner, Chef!
Frequently Asked Questions
What is the preparation time for Bangers, Mash & Gravy?
The preparation time for Bangers, Mash & Gravy with a fresh salad is between 25 and 45 minutes.
What is the total time required to make Bangers, Mash & Gravy with a fresh salad?
The total time required to make Bangers, Mash & Gravy with a fresh salad is between 40 and 60 minutes.
How many servings does Bangers, Mash & Gravy provide?
4 servings
What are the main ingredients in Bangers, Mash & Gravy?
Chicken, Chicken Stock, Cornflour, Danish-style Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Pork Sausages, Potato Chunks, Pumpkin Seeds, Salad Leaves, Tangy Dijon Dressing, Worcestershire Sauce
What is the nutritional information of Bangers, Mash & Gravy?
Calories: 851, Carbs: 93 grams, Fat: grams, Protein: 39.3 grams, Sugar: 21.6 grams, Salt: 2054 grams
How do I prepare Bangers, Mash & Gravy?
DELISH DINNER: Plate up the silky mash. Side with the bangers, drizzle over the gravy and garnish with the fresh parsley. Side with the salad leaves, top with the feta, the pumpkin seeds and the tangy dijon dressing. Enjoy your dinner, Chef! SIZZLING SAUSAGES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. INTO THE PAN: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. WHILE THE TATERS ARE BUBBLING...: Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. In a bowl, combine the cornflour and the Worcestershire sauce to create a slurry. Once all the lumps are mixed out, mix the diluted stock into the slurry. Set aside for later. Place a saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the onion for 7-8 minutes until caramelised, shifting occasionally. In the final 1-2 minutes, add the garlic and fry until fragrant. Slowly add the stock slurry to form a gravy, stirring as you add it. Let it simmer and reduce for 3-4 minutes (or until a consistency you like). Season and remove from the heat. MAKE THE MASH: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Bangers, Mash & Gravy?
Chicken, Chicken Stock, Cornflour, Danish-style Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Pork Sausages, Potato Chunks, Pumpkin Seeds, Salad Leaves, Tangy Dijon Dressing, Worcestershire Sauce
How many calories does Bangers, Mash & Gravy have?
851 calories
How much fat content does Bangers, Mash & Gravy have?
grams
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