Mouth-Watering Bangers and Mash Recipe for Foodies
Friends, are you tired of the same old boring dinners every night? Do you long for the comfort of hearty and delicious dishes that warm your soul? Look no further, because I have a treat for you – Bangers and Mash in Yorkshire Pudding Recipe! This iconic British dish consisting of sausages and creamy mashed potatoes is usually served with onion gravy. But why settle for just that when you can take it up a notch with a giant Yorkshire pudding wrap filled with bangers and mash?
Now, some may argue that this dish is old-fashioned, but I assure you, it’s a classic comfort food that will never go out of style. The combination of fluffy mashed potatoes, crispy sausages, and savory onion gravy is simply irresistible. And when you add it in a giant Yorkshire pudding wrap, it takes this dish to a whole new level.
This recipe may sound complicated, but it’s surprising how simple it really is to make. With basic ingredients such as fresh ground pepper, sea salt, Dijon mustard, garlic clove, red onions, olive oil, butter, milk, potatoes, eggs, and plain flour, you’re all set. Moreover, this recipe is customizable and versatile with substitutions and variations that you can adjust based on your preferences.
Get ready to indulge in this warm and cozy British dish perfect for family dinners or Sunday lunch. Keep reading as I guide you through this amazing recipe step-by-step with tips and tricks to ensure perfect results each time!
Why You’ll Love This Recipe
Are you on the hunt for a new, hearty dish to add to your weekly rotation? Look no further than bangers and mash in Yorkshire pudding! This British classic is the ultimate comfort food, perfect for a cozy night in or a satisfying Sunday lunch.
What makes this recipe stand out? For starters, the combination of savory sausages, fluffy mashed potatoes, and crispy Yorkshire pudding creates a symphony of flavors and textures that will keep you coming back for more. And with the addition of rich onion gravy, every bite is packed with depth and complexity.
But perhaps the best part of bangers and mash in Yorkshire pudding is its versatility. You can easily customize this dish to suit your tastes – swap out traditional pork sausages for chicken or vegetarian options, add in veggies like carrots or peas, or switch up the type of mustard used for an extra kick.
Overall, this recipe ticks all the boxes – it’s delicious, filling, and endlessly adaptable. Trust us, once you try bangers and mash in Yorkshire pudding, it’ll become a regular in your meal rotation!
Ingredient List
Check your pantry and head over to the supermarket because we have a delicious Bangers and Mash in Yorkshire Pudding recipe on the menu. We have a list of ingredients for you to tick off, let’s get started!
Here are the main ingredients:
- Red onions: These give a sweet taste that blends perfectly with sausages.
- Garlic clove: Slightly cook them to bring out their flavors.
- Olive oil and butter: We’ll use the oils for frying and cooking other ingredients.
- Fresh ground pepper and sea salt: For seasoning, what’s a recipe without these two?
- Milk: Get a few cups of milk, you will use this for both the mashed potatoes and the Yorkshire batter.
- Potatoes: This recipe is not complete without mashed potatoes; they go so well with sausages.
- Butter: We’ll use butter for flavoring and making our mash extra creamy
- Eggs: The eggs will make our pudding rise beautifully.
- Plain flour: Together with eggs and milk, flour creates the perfect base for our Yorkshire pudding.
Optional additions:
- Dijon mustard, coarse grain mustard or both: If you’re looking to add an extra spicy kick.
- Sweet Marsala or Madeira wine: These add depth to our gravy’s flavor,
- Sage leaves: Infuse some herby aroma into your gravy
With all these ingredients in hand, we can make Bangers and Mash in Yorkshire Pudding recipe that will offer warm comfort as only English cuisine could.
The Recipe How-To
Cooking the Sausages
Before you begin with the recipe, cook your sausages first. Start by preheating your oven to 400°F/200°C. Take a baking dish and brush it with some olive oil. Place the sausages in the dish and put them in the preheated oven for around 20 minutes or until they turn beautifully brown.
Making the Mash
Get a large pot and boil some water in it. Add 3 large potatoes that have been peeled and cut into small pieces. Cook them for about 15 minutes, then drain them thoroughly and put them back in the pot. Add 1 tablespoon of butter and mash your potatoes through a potato ricer or masher until smooth. Gradually pour milk while stirring continuously until you reach your desired consistency.
Making the Yorkshire Puddings
Preheat your oven again to 400°F/200°C. Grab a muffin tin and add a dollop of sunflower oil into each cup. Put this into the oven for approximately 5 minutes or until hot.
In a new bowl, crack open 2 large eggs, add salt, pepper and whisk together until it becomes foamy. Add in 100g of plain flour, then slowly pour in about 100ml of milk while whisking it constantly until all lumps are gone.
Once your batter is nicely mixed, take out your muffin tray from the oven and immediately pour the batter into each cup around two-thirds of the way full. Put this back into the oven quickly for around 25 minutes or until golden brown.
Making Onion Gravy
Heat up some butter in a pan over medium-high heat. Mince one garlic clove and sauté it with a handful of chopped red onions until they turn translucent.
Add another tablespoon of butter to the mixture and mix with 1 tablespoon each of coarse grain mustard and Dijon mustard.
Pour in 150 ml chicken stock, **1 teaspoon each** of sage leaves, sweet marsala wine, madeira wine; season well with fresh ground pepper and sea salt to taste.
Let everything simmer for approximately 10-15 minutes while stirring frequently over low heat until it thickens up into gravy-like texture.
Combining Everything Together
Take out your baked sausages from earlier and cut them into bite-sized pieces. Scoop some mashed potatoes onto your plate beside some carrots and peas as side dishes then place your sausage bites on top of your mash.
Grab your yorkshire puddings straight out of the oven once golden brown all over, make a little hole on top, fill them with onion gravy using a spoon or gravy boat, now place these beside your bangers & mash dish!
Your bangers & mash Yorkshire pudding dish is ready to be served! Enjoy this famous British dish that is usually served for Sunday lunch or as comfort food on any day **of the week**.
Substitutions and Variations
Variety is the spice of life, they say, and this rings true in the culinary world as well. So, if you want to switch things up with your bangers and mash in Yorkshire pudding recipe, you’ve come to the right section. Here are some possible substitutions and variations that can amplify or transform this classic British dish into something more exciting:
– Bangers: Traditionally, bangers are made with pork sausages. However, you can use other types of sausages such as beef, chicken, turkey, or vegetarian sausages if you prefer. Make sure that they are seasoned well and not too lean or dry.
– Mash: Mashed potatoes are a staple side for bangers and mash. But who said you have to stick to potatoes? Try using other root vegetables such as sweet potatoes, parsnips, carrots, or turnips for a different flavor and color. You can even mix them up for a colorful mash.
– Onion Gravy: This sauce ties the whole dish together with its savory sweetness. If you don’t have red onions or can’t find them, you can use yellow onions or shallots instead. For an extra kick of flavor, add some chopped garlic, thyme, or rosemary to the gravy.
– Pudding: Yorkshire pudding is a versatile vessel that can hold various fillings and flavors. If you don’t want to fill it with bangers and mash, try stuffing it with roasted vegetables, shredded meat, cheese, mushrooms, or herbs. You can also make mini Yorkshire puddings and serve them as appetizers.
– Wrap: Finally, if you want to take your leftovers to work or school in a convenient way or have a tasteful meal on-the-go for lunch time, why not wrap your bangers and mash in a soft tortilla wrap? Add some salad greens or pickles for freshness and crunchiness.
With these substitutions and variations in mind, you can transform your traditional bangers and mash in Yorkshire pudding recipe into a unique creation tailored to your taste preferences. Don’t be afraid to experiment and have fun with it!
Serving and Pairing
Now that your bangers and mash in Yorkshire pudding are ready, it’s time to serve and pair them with other dishes. This hearty and comforting English dish can be the main event of your Sunday lunch or a filling dinner, and it pairs well with different side dishes.
First things first: let’s talk about serving. Typically, bangers and mash in Yorkshire pudding are served with onion gravy poured over it. This savory gravy adds another layer of flavor to the dish, making it even more delicious. Just spoon some hot gravy over the sausages, mashed potatoes, and pudding, and enjoy!
As for pairing options, there are plenty of choices. Mashed peas or carrots make excellent sides, providing freshness and contrast to the richer flavors of the dish. A green salad dressed in vinaigrette is also a great accompaniment – its acidity will cut through the fatty sausage and potato.
If you want to elevate the flavors further, consider adding a sweet or fruity element. For example, a sweet chutney made with apples or plums will complement the re bite of the mustard and sausages. Similarly, roasted pears or figs can add warmth and sweetness to your dish.
Finally, don’t forget about beverages! Bangers and mash in Yorkshire pudding goes well with a variety of drinks, depending on your mood and preference. Beer is a classic choice – a British ale or stout will match well with the meaty flavors. Alternatively, you can opt for red wine – something medium-bodied like Merlot or Shiraz will do the trick. And if you prefer non-alcoholic drinks – go for black tea or apple cider.
In summary, bangers and mash in Yorkshire pudding is a versatile dish that you can pair with various sides and drinks. Experiment with flavors to find your favorite combo, sit down, relax, and enjoy your comforting meal!
Make-Ahead, Storing and Reheating
When it comes to make-ahead dishes, this recipe for bangers and mash in Yorkshire pudding happily obliges. If you plan on preparing the dish a day ahead, let the Yorkshire pudding and sausages cool to room temperature before storing them separately in airtight containers. Keep them in the fridge so that they remain fresh for the next day.
Storing leftover bangers and mash is not an issue as long as you keep it cooled in your fridge. Simply transfer any extra bangers and mash to a container that is both freezer and microwave safe. Freezing leftovers of this recipe is also possible, but I would suggest separating the pudding from the onions, sausages, and gravy; then once fully cool, wrap each item separately in cling wrap before placing them in ziplock bags or containers.
Reheating properly is crucial for a good experience of a once great meal. There are two ways to reheat bangers and mash: stovetop or microwave. To reheat using your stove, simply allow dish contents to thaw if necessary, place it into a saucepan or skillet over medium heat with a tablespoon of oil or butter until fully reheated. And don’t forget to stir regularly!
If you’re using your microwave to reheat dinner, ensure that you’ve removed all cling film and transferred the portioned food on-to a microwave-safe bowl. Make sure that its covering is loosely placed on top to prevent any oven splatters. Then warm it between 1 -2 minutes with intermittent stirring until heated through evenly.
By following these guidelines for make-ahead, storage, and reheating for bangers and mash in Yorkshire pudding, you’ll still enjoy its signature goodness even after its initial serving time!
Tips for Perfect Results
Now, let’s get to the finicky business of achieving perfect results with this bangers and mash in Yorkshire pudding recipe. Here are some helpful tips that will not only make your mouth water but also make your cooking experience a breeze.
First, when making the Yorkshire pudding, be sure to keep the batter at room temperature as cold batter could cause it to be lumpy or thick. It is crucial to also ensure the oil or fat used for baking is hot before pouring the batter into the tin. The high temperature creates steam between the batter and oil, which causes it to rise and form a crispy layer on top.
Secondly, Our bangers here should be evenly browned all over while cooking, so turning them frequently can help you achieving perfect golden brown sausages. For extra flavor, time them up with garlic and fresh sage leaves during cooking for an additional burst of flavor.
When making the mashed potatoes, add warm milk to prevent the potatoes from becoming stodgy or gluggy. Make sure to slowly incorporate milk into your mash potato to create just the right texture.
Lastly, when prepping and cooking ingredients for this recipe ensure you have all ingredients ready in good time. Preparation is key for any dish, so have everything chopped, mixed and measured before starting.
In conclusion, these tips will guarantee amazing results in your bangers and mash in Yorkshire pudding recipe without hassles – giving you a scrumptious mouthful every time!
FAQ
Now, let’s move on to some frequently asked questions about this bangers and mash in Yorkshire pudding recipe. Sometimes when cooking a new dish, unexpected things can happen or doubts arise, but fear not! In this section, I’ll address some of the most common inquiries and concerns related to this British comfort food. So, keep reading to get all the answers you need for a successful cooking experience!
What is bangers and mash in UK?
This recipe is a classic British dish featuring flavorful sausages, creamy mashed potatoes, and savory onion gravy. It’s commonly known as bangers and mash, and it’s a staple on many menus across the UK.
What is the name of Yorkshire pudding which is baked with sausages within the batter?
A classic English meal called toad in the hole, also known as sausage toad, features sausages baked in Yorkshire pudding batter, typically accompanied by onion gravy and a side of vegetables.
What is the trick to Yorkshire pudding?
When making baked goods, there are a few tips and tricks that can help to achieve the best results. One important thing to keep in mind is to let the batter rest. This will allow the ingredients to fully combine and develop into a smoother texture.
For those who want to add some extra height to their baked goods, using an egg white can be helpful. This can be whisked separately and then folded into the batter for a lighter and fluffier final product.
Additionally, it is important to resist the temptation to take baked goods out of the oven before they are fully ready. This can result in a soggy and undercooked texture. Instead, keep them in the oven until they are fully set and golden brown.
Proper spacing in the oven is also important to ensure even baking. Giving your baked goods plenty of room to expand and cook can help to prevent overcrowding and uneven cooking.
To have better control when pouring batter, using a jug can be helpful. This allows for more precision and less mess in the kitchen.
Another useful tool for bakers is the freezer. For many recipes, pre-freezing can help to keep the dough firm and stable, resulting in a better rise and texture.
Lastly, for those who want a quick and easy finishing touch on their baked goods, giving them a quick blast on high heat in the oven can add a nice golden color and crispy texture.
What do Yorkshire folk traditionally have with their Yorkshire pudding?
When it comes to classic meals, roast beef with all the trimmings is definitely one that stands the test of time. It’s a beloved dish that many people enjoy regularly throughout the year. The star of the show is a juicy, perfectly roasted joint of beef that’s served with delicious sides like crispy Yorkshire puddings and a variety of veggies such as mashed or roasted potatoes, sweet carrots, earthy parsnips, and vibrant broccoli. This dish is a hearty, comforting home-cooked meal that’s perfect for any occasion.
Now, let’s get started on how to make this classic meal that’s sure to impress your family and friends.
Bottom Line
In conclusion, bangers and mash in Yorkshire pudding is a classic British dish that is hearty, flavorful, and comforting. With its simplicity and versatility, this dish can be enjoyed for any occasion – from a cozy dinner at home to a grand holiday feast. By following the recipe and tips provided in this article, you can create a delicious meal that will impress your family and friends.
So why not give it a try? Gather the ingredients, heat up the oven, and get ready to indulge in some mouth-watering goodness. Whether you are a novice cook or an experienced chef, bangers and mash in Yorkshire pudding is a recipe that anyone can master. Don’t let this opportunity pass you by – give it a go and experience the magic of this iconic British comfort food today!
Bangers and Mash in Yorkshire Pudding Recipe
Ingredients
For the Yorkshire pudding
- 1 tablespoon dripping
- 100 g plain flour
- 3 eggs
- 200 ml milk
- 8 beef sausages, best butcher's
For the horseradish mash
- 1 pinch salt and pepper
- 1 kg potato, peeled and cubed
- 1 dash milk
- 2 tablespoons butter
- 5 tablespoons creamed horseradish
For the onion gravy
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 red onions, peeled, halved and then, sliced
- 1 whole garlic clove (optional)
- 4 sage leaves, chopped
- 300 ml sweet marsala wine or 300 ml madeira wine
- 1 teaspoon Dijon mustard or 1 teaspoon coarse grain mustard
- 1 pinch sea salt, and
- fresh ground pepper
Instructions
- Preheat the oven to 220ºC/gas 7.
- First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
- Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
- Reduce the oven temperature to 180ºC/gas.
- Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
- Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
- To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
- Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
- To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.