Bangers and Smash w/ Onion Gravy
Bangers in this classic dish are sausages so named because sausages of old had fillers that caused them to burst when they were done cooking, but they are really just regular Italian or German style sausages.
Smash in this dish refers to the cooking method of potato. A “smashed potato” is a crispy potato medallions that are stacked after cooking and then smashed vertically to make a crispy version of a mashed like potato with a baked potato like consistency and are easier and in some ways better and more flavorful than mashed potatoes.
And these smashers are so well.
Ingredients:
2 Bangers (Sweet Italian, Bratwurst, or Spicy Italian, etc.) 1/2 Onion. 1 Large Russet Potato or 5 Yukon Gold or other small potatoes. Cumin, Chili, Paprika, Cayenne, Onion Powder, Garlic Powder, depending on whether bangers are already spicy or not, and whether banger grease will be used to flavor the banger gravy. Italian Seasoning & Onion Powder (for onions). Thyme, Chili, Paprika for Smashed Potatoes. Salt & Black Pepper Worcester Shire Sauce Beef Broth, or Beef Stock, or Milk, or 1:1 Evaporated Milk & Water (if you don’t have Beef Broth or want to make a country gravy instead of a more proper banger sauce). Olive Oil.
Prep:
Potatoes: Scrub, Peel, and cut in half short-wise and then each half in half again making medallions and caps. Cut each in half again, and then again if desired to shorten cooking time. Toss potatoes in 1/2 Tbsp Thyme, 1/3 Tsp Chili, 1/3 Tsp Salt, 1/3 Tsp Black Pepper, 1 Tsp Paprika (optional), 1/2 Tbsp Olive Oil.
Bangers:
Optionally coat bland bangers in spices. Sweet Italian in 1/2 Tbsp Paprika. Bratwurst in 1/2 Tsp Garlic Powder, 1/2 Tsp Onion Powder. Hot Italian in 1 Tsp Italian Seasoning. Depending on which banger variety is used. Pre-bake if health conscious to remove some grease.
Onion:
Slice 1/2 Onion into strips. Optionally mince stubborn portions that won’t go into to strips. Toss in 1/2 Tsp Italian Seasoning, 1/2 Tsp Onion Powder, 1/3 Tsp Salt, 1/3 Tsp Black Pepper.
Cook:
Pan fry onions until just soft. Mild color is okay. Do not burn. Pour excess grease out, or, add banger grease or butter until 2 Tbsp flour can be used to soak up all the fat. The amount of flour necessary to soak up the fat will determine how much gravy will be made so it is not too unhealthy. Once the flour is cooked, and before it turns brown, pour in 1/8 Cup Beef Stock or Beef Broth and stir. Milk or 1 to 1 Evaporated Milk and Water can be used to make a country gravy instead of a proper banger sauce. Keep it thick, pour in more Beef Stock (or Milk) until the desired amount of gravy is produced. Add 1/2 Tsp Garlic Powder, 1/2 Tsp Onion Powder, 1/3 Tsp Cumin, 1/3 Tsp Chili, 1/3 Tsp Paprika, 1/5 Tsp Cayenne Pepper as desired particularly if the banger grease was not used, or if the bangers are a bland variety. Pour in 1/2 Tbsp Worcestershire sauce. It is better to make a more flavorful gravy and then need to dilute it with Beef Broth (or milk) than to make a too bland gravy and then need to dump in Black Pepper at the end until it livens up, but, Black Pepper can be added at the end until it livens up. Put bangers in the sauce as it starts to thicken and bubble until it thickens.
Gravy is done when scraping the spoon leaves a clean trace because gravy is thick enough.
NOTE: If the potatoes are not cooked in one go to begin with they will dry out and then never taste cooked no matter how often you take them out and back into the oven so it is best to blast them for sufficient duration approximately 20-25 minutes and until they are golden brown.
Serve:
Bangers slathered in delicious onions and banger sauce. Potatoes stacked and smashed once vertically. 1/4 Tsp extra salt on potatoes (if necessary) 1/4 Tsp extra pepper on gravy (if necessary).
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