Скачать или смотреть Homemade Bangers & Mash | SAMSEATS

Bangers and Mash, a British classic, is on of those comfort foods that ALWAYS hits the spot. In this video I'll show you my favourite recipe and how you can make it 100 x better at home. If you do one thing from this video, make the homemade onion gravy, you will NOT be disappointed! Full recipe at bottom of this description..🔥

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Sausages:

1.5 kg boneless pork shoulder (20-30% fat)
Bunch of thyme (7g leaves, finely chopped )
Bunch of sage (7g leaves)
1/2 tsp cayenne pepper
20 gratings nutmeg
1 tsp black pepper
32g sea salt
70g breadcrumbs
80g ice cold water

1. This recipes makes 12 traditional sized 34mm sausages. Cut the pork shoulder into chunks, place them into a tray then add the herbs and spices. Mix this together well until the pork has been evenly coated. Place this into the freezer to get cold, about 30 minutes. Add the grinding attachments to the freezer too, as we want them to be as cold as possible.
2. To grind the meat, simply pass it through the grinder using a coarse attachment. Add the ground meat back into the tray and chill for another 15 minutes in the freezer. Once this has chilled, tip the chilled meat into a bowl with the breadcrumbs, mix together well, then pass through the grinder one more time. Mix the ground pork with the water using your hands then chill whilst setting up the sausage stuffing attachment.
3. To stuff the sausages, soak the casings of your choice for at least 2 hours - go with sheep's, hog’s or collagen casings. I couldn’t get hold of the correct size so made chipolatas with 22-24mm collagen casings. Typically, Cumberland sausages like this should be using 34mm casings.
4. Thread the casings onto the tube then add the chilled meat to the machine. At a medium speed, push. the meat into the top of the stand mixer and hold the casings with you other hand. Let this run through until the whole skin has filled up. Prick any air bubbles with a fine needle or tooth pick, then tie, twisting in opposing directions to make links.
5. Leave this to then chill and dry out a little in the fridge for a couple of days before cooking. This helps build flavour in the sausages and helps prevent the casings from popping when cooking.
6. To cook the sausages, add them to a pan with a touch of oil over a medium low heat. Cook in the pan until cooked through on the inside and fully browned on the outside. roughly 15 minutes.


Onion Gravy:

50g unsalted butter
1 tbsp olive oil
3 onions, sliced
1/2 tbsp thyme
1/2 tbsp sage
1/2 glass of red wine
25g plain flour
500ml beef stock
1 tsp dijon mustard
Salt and pepper

1. Add the onions into a pan over a medium heat with the unsalted butter and oil. Cook these for 30 minutes until caramelised, frequently stirring so that they don’t burn.
2. Once the onions are nice and golden brown, add the fresh herbs and cook for a few more minutes to bring out their flavours.
3. Add the wine, cook for a few minutes until it has mostly evaporated, then add the flour and mix in well until full combined and thickened. Pour in the stock, mix until smooth, then add the mustard and season with salt and pepper to tase. leave this to cook for another 15-20 minutes over a medium heat, bubbling away until rich, thickened and glossy.


Mash:

Maris piper potatoes, peeled and cut into chunks
Olive oil
Generous pinch of sea salt

1. Add the peeled and chopped potatoes into a pan and over with cold water. Season with salt then bring to the boil and cook for 10-12 minutes until softened and cooked through.
2. Strain the potatoes into a colander and leave to steam dry for a bit, then pass the potatoes through a ricer (can skip this step if you want a rougher textured mash) into a saucepan.
3. Pour in lots of olive oil, season with sea salt and mix together well until soft and fluffy. Olive oil is a game changer and a beautiful alternative to buttery mash. Enjoy!

LET'S DO SOME COOKING 🔥

#sausages #british #gravy