Gordon Ramsay’s irresistible bangers and mash recipe can be made in 10 minutes
Gordon Ramsay attempts to make Bangers & Mash in 10 minutes
It is now Autumn which means the weather is about to get a lot colder, and many people are looking for some hearty yet simple dinner ideas to help warm themselves up after a long day.
Sausages and mashed potatoes, affectionately nicknamed ‘bangers and mash’, is a classic Britsh dinner known for being one of the greatest comfort foods.
This dish is famous for being easy to make, and Gordon Ramsay showed in a video online that this tasty dish can be made from scratch in exactly ten minutes
Not only can it be cooked up within minutes, but Gordon Ramsay has shown the little details to make this delicious dinner even richer and more flavourful.
This recipe serves one person but can easily be adjusted to serve many more.
How to cook Gordon Ramsay’s bangers and mash
For the sausages:
- Three pork sausages
- Three peeled garlic cloves
- Two rosemary sprigs
For the potatoes:
- Three chopped and peeled potatoes
- One tablespoon of grained mustard
- Chopped chives
- Olive oil
For the caramelised onion gravy:
- One sliced red onion
- One teaspoon of sugar
- Three tablespoons of balsamic vinegar
- Two teaspoons of Worcestershire sauce
- Four tablespoons of beef stock or stock cubes
Kitchen equipment needed:
- Oven-proof frying pan
- Another frying pan
- Cocktail sticks
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To begin, preheat the oven to 160C (325 F) and bring a pot of water to a boil on the stove.
Make sure the pot is filled enough to cover your potatoes. Make sure your potatoes are washed, peeled, and chopped then add them to the pot to cook.
Take a pan and place it on medium-high heat with some olive oil. Heat it up and then add your sausages. Use a cocktail stick and poke the sausage so the meat does not burst out of the skin.
Add your garlic cloves and rosemary sprigs to the pan and brown the sausages by adding four knobs of butter. Once the butter has melted, baste the sausages to add extra flavour. Add one more knob of butter to help the sausages cook and then place in the oven.
To make the caramelised onion gravy, add olive oil to another pan and place on medium-high heat. Once the pan is hot add your onions and let them cook for around a minute. Add sugar to the onions and season with some salt. Then add four knobs of butter and wait for it to melt.
Once melted, add four tablespoons of balsamic vinegar to the pan, or enough to cover the onions, and then add your Worcestershire sauce. Reduce the heat and once reduced add your stock cubes, then bring to a boil and then reduce the mixture.
Now it is time to mash your potatoes. The potatoes should be soft and fork-tender once cooked, and then drain them. Add them to a pot on medium heat and then mash, taking the potatoes on and off the heat as you do so.
Once the potatoes are mashed, add two tablespoons of olive oil and thoroughly mix it into the mashed potatoes. Then lower the heat and add your mustard, chives and season with salt. Mix well and the potatoes are ready to serve.
Once your onion gravy has been reduced, add one more knob of butter and mix. Take your sausages out of the oven and plate.
Your tasty mashed potatoes, sausages and caramelised onion gravy should be warm, rich and ready to serve.
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