Sausage with onion and puree sauce – affectionately known as “bangers and fire” – is one of the greatest convenience foods. A recipe for hot and quick dinner with the addition of steamed peas or vegetables to a homemade sauce.
Onion sauce is meant to die but requires only 4 things: onion, garlic, beef axis / axis and flour. that’s it!
Bangers and fire
I have to give this to the British, they invent great names for food. Bubble and Squeak – Fried roasted leftovers. Dick mottled (get your mind out of the bucket! It’s a pudding in the shape of a raisin stud!).
Toad In the Hole – Sausage in Yorkshire Pudding batter. (PS Do not search for images on Google because you will probably get … well, you know. Toads in a hole. Ike!)
And bangers and fire – sausage with sauce!
Why is it called Bangers and Mash?
“Bangers and Mash” is the British slang affection for sausages and creamy puree, served with sauce. “Bangers” refers to sausages – so called, because then, sausages would erupt “in a bang!” When cooking unless you have stabbed with a fork. Sometimes, they still do!
ninthThis is the first sausage recipe that comes to mind whenever I plan hot dogs for dinner! So clear, I know…
Onion sauce
The onion sauce is what really makes this sausage recipe. Onions not only add flavor, they also increase the sauce so you can really stack this sauce stifle The sausages.
It is very simple to prepare and no different from making a sauce for things like roast – roast lamb, roast chicken and turkey.
What you need to make angers and fire
Here’s all you need to make Bangers and Mash:
The best sausages for bangers and fire
For a truly classic bangers experience and fire, you can’t go through some big, fat pork sausages. Look for good quality ones that are all meat, without fillers – check the ingredients or ask your butcher.
The only sausages I make No It is recommended to use lean sausages because they will not lower enough juices and fat to make a really tasty sauce.
If you use low-fat sausages, I can not take responsibility for the lack of flavor in the sauce !!
What you need to prepare Bangers and Mash Grovey
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Hot dogs – This refers to the brown pieces that are stuck to the base of the pan and the oil juices / sausages left in the pan after browning. Sausage drippings are the key to an incredibly delicious onion sauce!
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Garlic and onions – Basic flavor ingredients are essential for many salty dishes!
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flour – This is what thickens the sauce.
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Beef / spindle soup – The liquid for the sauce that gives it flavor. Be disappointed if you use water, so do not do it!
How to make bangers and fire
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Brown sausages In a pan then remove after cooking. If there is an excess of oil in the pan, feel free to discard some. But you will want to keep at least 1 1/2 – 2 tablespoons of fat to cook the onion and create the flavor base for the sauce.
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Fry onions and garlic Drizzle the sausage until the onion is translucent.
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Cook the flour – Add the flour to the onion mixture and fry for a few minutes. This will cook up the rawness of the flour.
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Add beef stock / liquid stock. The flour mixed with the onion mixture will dissolve into the liquid. At first it will be watery as it warms up, it will thicken to a sauce texture.
How to avoid lumpy sauce?
The trick to avoiding lumpy sauce is to start by adding only some of the soup to the flour / onion mixture and mix to form a slime paste before mixing the rest. This sludge will dissolve more easily into the remaining soup, creating a lovely lump-free sauce without the need for a whisk!
advice! For a baked version of Bangers and Fire, check out this hot dog baking. It comes with a sauce made In the oven At the same time the sausages are cooking!
What to serve with bangers and fire
In the UK, I’m pretty sure it’s illegal to serve bangers and fire with anything but creamy puree.😂 Although all rice will work great (white, brown, jasmine, basmati), so will pasta, polenta, quinoa, barley, even couscous.
In case of a low carb emergency, creamy cauliflower cream is a great and unexpectedly tasty alternative! – Nagi x
Look how it’s made
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Bangers & Mash (Sausage with onion sauce)
preparation: 5 subtlety
to cook: 20 subtlety
Total: 25 subtlety
Dinner
Australian, British
Dishes4
Tap or move the mouse to resize
Recipe video above. Everyone loves a good sausage recipe, and this is the great British classic! It is affectionately known as “Bangers and Mash” for Laos and Brits, it is so easy to make, that you will never use the sauce powder bought in the store!
Instructions
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Cooking hot dogs: Heat oil in a large skillet / fry over medium-high heat. Add sausages and cook, turning, until browned as much as possible and cooked. Cooking time will vary depending on the size of the sausage – mine takes about 8 minutes.
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Remove sausages On a plate. Lower the heat to medium.
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2 tablespoons oil left: You need about 2 tablespoons of oil left in the pan. If you have a lot less, add a little butter or oil.
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Fry onions and garlic: Add onion and garlic, cook until golden – about 4 minutes.
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Cook the flour for 2 minutes: Add flour and mix. Then cook, stirring constantly, for 2 minutes.
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Gradually add beef stock: Add about 3/4 cup of beef broth and stir into the onion so that it becomes cooked. Then add the rest of the beef broth and stir until combined. If it is lumpy, use a whisk to make it smooth.
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Thicken sauce: Cook, stirring, for 2 to 3 minutes until the sauce thickens but is slightly thinner than you want – it will thicken more with serving.
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Season: Add salt and pepper. Stir, taste and then add more salt if desired.
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to serve Sausages with lots of sauce, with mashed potatoes and peas on the side. (Carbohydrate door option – cream cauliflower puree)
Recipe notes:
If you use Low-fat sausages, They will not drop so much juice and fat while cooking so that the sauce will not be tasty.
2. Onion – I like to make onion sauce because it adds flavor, fills the sauce and turns it so you can stifle The sausages in the sauce. But it’s optional – you can skip it if you want.
3. Cattle axis / liquid axis – I really like to make my sauce with beef and not with chicken soup because it has a more intense flavor and it gives the sauce a deeper and more beautiful brown color. But you can use chicken if you prefer – the sauce will be a lighter color.
If you use homemade beef vintage, you will really elevate this humble comfort food to another level!
4. Nutrition Per serving, at a discount of 4 servings. I use very juicy and fatty pork sausages that make up 593 calories from the total shown below, so if you use thinner sausages, the calories per serving will be less!
Nutritional information:
dose: 333PCalories: 666cal (33%)Carbohydrates: 7.6P (3%)protein: 36.4P (73%)Oil: 53.4P (82%)Saturated fat: 16.6P (104%)trans fat: 0.4PCholesterol: 147Mg (49%)sodium: 1703Mg (74%)potassium: 632Mg (18%)fiber: 0.8P (3%)Sugar: 1.2P (1%)vitamin: 50IU (1%)Vitamin C: 5Mg (6%)calcium: 40Mg (4%)iron: 2.9Mg (16%)
Originally Posted in October 2016. Updated October 2021 with new photos and new video.
I love a good sausage recipe!
Sausages are a great shortcut to a delicious and quick meal because they are loaded with extra flavor. Think beyond just cooking them whole – squeeze the meat out and cook it like minced meat!
Dozer’s life
Look who’s in his usual position … and do not miss Dozer and his cheeky eye with the sausages in the cooking video! 😉
