Bangers and Mash
From saavedra 16 years ago
- 90 minutes to make
- Serves 2
Our daughter lived in Edinburgh, Scotland this past year and one of her flastmates fixed this for supper one night. The recipe is off the internet but is close to what was prepared. She said that tomato and garlic were not used in the Bangers and Mash that she had, otherwise the recipe is the same. Read more A tastey-hearty-easy meal. See less
Ingredients
- Ingredients (for two): shopping list
- -1 x humungous onion, sliced into thin rings shopping list
- -several garlic cloves, roughly hewn into small chunks shopping list
- -a handful of mixed herbs (I used thyme, marjoram and a little shopping list
- rosemary), finely chopped. shopping list
- -1 large, ripe, dark red, juicy, heirloom tomato (deskinned if you shopping list
- have guests, don't bother if you don't) shopping list
- -2 large (American-sized) sausages. I used lamb sausages Cured with shopping list
- red wine from the San Francisco Ferry Building's Golden Gate Meat shopping list
- Company which are perfect for this particular dish. Try and get shopping list
- something along those lines if you decide to try out this recipe. shopping list
- -1/2 a bottle of crappy red wine (someone had been gauche enough to shopping list
- bring Charles Shaw to a dinner party recently, so I used that shopping list
- tonight). shopping list
- -olive oil shopping list
- -seasoning shopping list
- -Chopped parsley for garnishing. shopping list
- -Mashed potato made to your own taste. shopping list
How to make it
- The method:
- -Slowly cook the onion rings on lowest heat in olive oil until they
- are soft. This takes about 30 minutes.
- -Remove onions from pan and add the sausages. Brown them all over,
- adding the garlic and the mixed herbs.
- -Add the chopped tomatoes, reintroduce the cooked onions and pour in
- the half bottle of plonk.
- Simmer on a low heat for about an hour whilst the wine reduces and the
- onions turn a deep red colour.
- In the meantime cook your potatoes for mashing. I mash mine with a
- little Creme Fraiche and French butter, salt and pepper.
- Today I found that cooking this dish so slowly (usually I am in more
- of a hurry), resulted in the sausage being far more deliciously
- tender, crumbly and melt in your mouth than in previous attempts.
- Serve as illustrated, preferably with a better glass of wine than
- Charles Shaw...
The Rating
Reviewed by 4 people-
yeah sounds good
momo_55grandma
in Mountianview loved it
-
Loved this! The wine with the onion and fresh herbs gives such a
great flavor to the lamb sausages. I used thyme and rosemary. Served over mashed sweet potatoes. More in the IMI group :) ----------> more
mommyluvs2cook
in Santa Fe loved it
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