Gordon Ramsay, the famous TV chef, shared his “amazing” bangers and mash recipe in a video online – and it takes just 10 minutes to make at home
Autumn has arrived, and with the chillier weather, many are on the hunt for hearty yet straightforward dinner recipes to warm up after a long day.
A classic British dinner, affectionately known as ‘bangers and mash’, is renowned as one of the ultimate comfort foods. This dish is celebrated for its simplicity, and Gordon Ramsay demonstrated in an online video that this scrumptious meal can be whipped up from scratch in precisely ten minutes.
Not only can it be rustled up in a matter of minutes, but Gordon has also revealed the minor details that make this delicious dinner even richer and more flavourful. This recipe serves one, but can easily be scaled up to cater for a larger crowd, reports the Express.
How to cook Gordon Ramsay’s bangers and mash
Ingredients
For the sausages:
- Three pork sausages
- Three peeled garlic cloves
- Two rosemary sprigs
- Butter
For the potatoes:
- Three chopped and peeled potatoes
- One tablespoon of grained mustard
- Chopped chives
- Olive oil
- Salt
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
- Salt
- Butter
Kitchen equipment needed:
- Pot
- Oven-proof frying pan
- Another frying pan
- Cocktail sticks
Instructions
Start by preheating the oven to 160C (325 F) and bringing a pot of water to a boil on the hob. Ensure the pot is filled enough to cover your potatoes. After washing, peeling, and chopping your potatoes, add them to the pot to cook.
Heat a pan on medium-high heat with some olive oil. Once heated, add your sausages. Use a cocktail stick to poke the sausage so the meat doesn’t 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 whip up the caramelised onion gravy, start by heating olive oil in another pan over medium-high heat. Once the pan is hot, toss in your onions and let them sizzle for about a minute.
Sprinkle some sugar over the onions and season with a pinch of salt. Next, add four dollops of butter and wait for it to melt. Once it’s melted, pour in four tablespoons of balsamic vinegar, or enough to douse the onions, followed by a splash of Worcestershire sauce. Lower the heat and once it’s reduced, crumble in your stock cubes, then bring the mixture to a boil before reducing it again.
Now, it’s time to get mashing those potatoes. They should be soft and easily pierced with a fork once cooked, at which point you can drain them. Pop them into a pot on medium heat and get mashing, intermittently removing the pot from the heat as you do so.
Once the potatoes are mashed to your liking, drizzle in two tablespoons of olive oil and mix it thoroughly into the mash. Then, lower the heat and stir in your mustard, chives and a sprinkle of salt. Give it all a good mix and your mash is ready to dish up.
When your onion gravy has thickened to your liking, stir in one more knob of butter. Retrieve your sausages from the oven and get plating. Your scrumptious mash, sausages and caramelised onion gravy should be piping hot, rich and ready to tuck into.
