Bangers and Mash...

[Gonna Smoke]

Nailed it! Gravy recipe is very similar to the one I use. Bet that was good!

Thanks Keith. At first, I wasn't sure about the gravy, but it turned out to be pretty good and I'll make it again...

 

[nlife]

That's the recipe for rusk that I used DougE

 

[DougE]

That's the recipe for rusk that I used DougE

You happy with it? I haven't done any sausage that calls for it yet. I've also seen people sub panko for rusk, but don't know how well that works either.

 

[jcam222]

Not sure how I missed this Charles! Looks fantastic and I think I might drink that gravy!

 

[Gonna Smoke]

Not sure how I missed this Charles! Looks fantastic and I think I might drink that gravy!

Thanks Jeff, I appreciate the comments...

 

[TNJAKE]

Charles I love bangers and mash. Can’t eat gravy anymore lol. Nice work bud

 

[DougE]

Charles I love bangers and mash. Can’t eat gravy anymore lol. Nice work bud

Plenty of ways to make GF gravy if that's the issue. Been doing it for years.

 

[TNJAKE]

Plenty of ways to make GF gravy if that's the issue. Been doing it for years.

Haven’t been dealing with this long enough to explore wheat flour alternatives yet. Biscuits either. Gluten free bread and buns are nasty but I’ve been using them to get my bread fix

 

[nlife]

You happy with it? I haven't done any sausage that calls for it yet. I've also seen people sub panko for rusk, but don't know how well that works either.

Seems to have turned out, though I really have nothing to compare it to. I would cut the oven time by a touch since mine came out REALLY hard and was so loud in food processor.

At the end of the day the rusk does soften up as you add water to it and it absorbs fat and juices from the meat when you cook it.

 

[DougE]

Haven’t been dealing with this long enough to explore wheat flour alternatives yet. Biscuits either. Gluten free bread and buns are nasty but I’ve been using them to get my bread fix

Try Udi's bread. Closest I found to the real deal, and their bagels are killer. Corn starch, potato starch and arrowroot work as GF thickeners for gravies. Cup for Cup flour for baking. You do have to settle on things not being exact like with wheat flour, though. I also use corn tortillas for hotdog buns ....... just roll sausage or hotdogs up like a burrito.

 

[jcam222]

Haven’t been dealing with this long enough to explore wheat flour alternatives yet. Biscuits either. Gluten free bread and buns are nasty but I’ve been using them to get my bread fix

I do keto gravies that revolve around heavy cream , cream cheese and Minors broths. I think I've posted my hamburger gravy here before.

 

[TNJAKE]

I do keto gravies that revolve around heavy cream , cream cheese and Minors broths. I think I've posted my hamburger gravy here before.

I’ve seen it. Planning on reaching out to you when I get ready to start cooking at home again for advice

 

[Hijack73]

TNJAKE xanthan gum will thicken a gravy - and it really didn't bring anything unpleasant to the party unless you use too much. A tiny bit goes a very long way. jcam222 can probably get you right on that too. I bought an 8oz bag of it off of Amazon and barely put a dent in the bag when I was on keto. It's not as great the second day, it gets a bit weird texturally - but straight out the pan its good.

 

[jcam222]

TNJAKE xanthan gum will thicken a gravy - and it really didn't bring anything unpleasant to the party unless you use too much. A tiny bit goes a very long way. jcam222 can probably get you right on that too. I bought an 8oz bag of it off of Amazon and barely put a dent in the bag when I was on keto. It's not as great the second day, it gets a bit weird texturally - but straight out the pan its good.

I use xanthan at times, I also use glucomannon which is great too.

 

[Gonna Smoke]

Charles I love bangers and mash. Can’t eat gravy anymore lol. Nice work bud

Thanks buddy, guess we'll need to find a gluten free gravy for you...

 

[DougE]

Thanks buddy, guess we'll need to find a gluten free gravy for you...

Easily made, and McCormick (as well as others) make gluten free gravy pouches for some quick gravy. I can't tell the difference between it and the regular stuff.

I keep some of the GF brown and turkey gravy pouches around if I need some quick gravy I can have.

 

[texomakid]

Very nice!

 

[Gonna Smoke]

Very nice!

Thank you RT...

 

[Wet Spaniel]

Another adventure along the way and since I was stuck at home, I decided to make Cumberland sausage a couple of days ago. I used THIS recipe posted by Eric @SmokinEdge. Not any pics, though.

Brother-in-law is here visiting his sister (my wife) and their mother. I had the sausage hanging out in the fridge and not real sure what to cook for supper, so the interweb search was on. Seems Cumberland is one of the traditional sausages used in bangers and mash so I was off to the races. I can make mashed potatoes almost as good as anyone and sweet peas, a traditional side, are always in my freezer.

Hat's off to you sir! That's a fine representation of bangers n mash. It looks as though you've nailed that onion gravy. Cumberland and also Lincolnshire (sage heavy) are both very popular sausages for this dish so I think you've got a really version going there. Personally, I'm a fan of the Cumberland because of the gentle warmth of the spices in there - it's surprising how many British bangers have mace and nutmeg as key ingredients. I live only a few miles from the border of the county that was originally called Cumberland and the local butchers there sell them in a 'cumberland ring' where one long sausage is rolled in a spiral - my local place does mini ones that conveniently just fit into a bread roll - the perfect breakfast!

Thats's a great looking dish

 

[Schwarzwald Metzger]

Another adventure along the way and since I was stuck at home, I decided to make Cumberland sausage a couple of days ago. I used THIS recipe posted by Eric @SmokinEdge. Not any pics, though.

Brother-in-law is here visiting his sister (my wife) and their mother. I had the sausage hanging out in the fridge and not real sure what to cook for supper, so the interweb search was on. Seems Cumberland is one of the traditional sausages used in bangers and mash so I was off to the races. I can make mashed potatoes almost as good as anyone and sweet peas, a traditional side, are always in my freezer.

Only thing I wasn't sure about was the onion gravy as it's not the same as what I make for cubed steak and gravy. So I found THIS recipe...
I won't get into the method, but here's the ingredients...

• 1 stick (56 grams) unsalted butter
• 4 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)
• 4 teaspoons sugar
• 1 cup red wine
• 4 sprigs fresh thyme
• 2 large sprig fresh sage
• 4 cups strong beef broth
• 2 teaspoon Worcestershire sauce
• 2 teaspoon salt
• 1 teaspoon prepared yellow mustard
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoon dark balsamic vinegar
• 2 tablespoon cornstarch dissolved in 1 tablespoon water
• 4 tablespoons cold unsalted butter

Made the gravy...
View attachment 702272
Caramelized...
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Rest of the ingredients added and let simmer...
View attachment 702274
With the gravy simmering, time to fry the sausages...
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View attachment 702276

Served with mashed potatoes, the gravy, and sweet peas. Time to eat...
View attachment 702277

This was a hit!! Everyone loved the gravy, but especially the sausage so I guess this is a keeper.

I tried to be as authentic as I could considering I live in the deep south with a PHD in redneck and never having been to England... Mushy peas is a traditional side as well, but one look at a pic of them and I went a different route. The grandgirls, who eat with their eyes first, wouldn't have eaten them. The gravy is an authentic recipe (I assume) and I followed it. The traditional Cumberland sausage used typically has rusk in it, but I used THIS recipe from here and it has no rusk.

I need to get back to fishing...

Looks great!