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Bangers and mash help?
Former Member
Posts: 1,876,323 The Mix Honorary Guru
I am going to make sausage and mash for dinner tonight for the famille, I've never made it before (bar mashed potatoes and plopping a sausage on the George Formby grill on seperate occaisions, mind you.)
But I was thinking of chopping some onions and lobbing them in a big tinfoil envelope in the oven for a bit with the sausages themselves, before adding to the mash and gravy?
Would this work?
Would it be a recipe for disaster? (hoho, what a pun)
But I was thinking of chopping some onions and lobbing them in a big tinfoil envelope in the oven for a bit with the sausages themselves, before adding to the mash and gravy?
Would this work?
Would it be a recipe for disaster? (hoho, what a pun)
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Thanks anymahoo. x
Vary the flour/stock for a thicker or thinner gravy. Personally i like my gravy in slices
We love it so much we do two red onions worth but do as much as you want... chop finely in rings and fry off with a bit of butter and red wine... once softened put into a small saucepan and keep on a low heat, add a bit of sugar to sweeten and as the wine cooks away add more wine... I tend to start mine off at the same time as the mash so the onions cook for about 45 mins. By the end of it the onions are really plump and juicy with the red wine. I don't bother thickening it as I find all thickening agents take away some of the flavour but by the end of it there isn't a lot of spare juice anyway.
When you serve just dump the onions on the top and let their juices trickle down through the mash - you could also add a few to the mash as well if you wanted!
I know what I am having for dinner
My Mum loved it all though, ha.
Thats what my mum used to do - wicked it is
Its best to use corn flour, then you dont get lumps.
me to
It takes time, you can't make good onion gravy quickly. Never found I needed sugar.
I've never needed to use sugar.
Sometimes I use a little marmite too.
Onions and, mushrooms particualry, contain a lot of water. By frying them with the sausages you're reducing the heat of the frying pan. Water boils at a lower temperature than oil, so the frying pan will stay at 100c until all the water is evaporated. Try frying sausages (the best way, though not the healthiest) just on their own, will oil not butter as butter will burn.
Onion contains loads of sugar and it caramalises on it's own, that's what he meant I think.
A lot of people do add a little brown sugar to onion gravy, though I've never found the need.
No. You need to read the post better, it doesn't say add sugar. As Skive said, onions contain a lot of sugar, and to make something like like onion gravy you need to get the sugar out and caramalised to make a better falvour and colour.
That's not what he's saying at all.
:yes:
Confusing me how people are unable to grasp this as his post is quite clear to me.
ONIONS HAVE SUGAR IN THEM.
*ta-da*
:thumb:
Shush, in my head it was