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Bangers and mash muffins recipe

Bangers and mash muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Savoury muffins

My mother always used to tell me, "don't play with your food". Curiously they are suitable for vegetarians!


Wiltshire, England, UK

3 people made this

IngredientsMakes: 12 savoury muffins

  • 2 large potatoes, peeled and diced
  • splash of milk
  • 1 pinch of salt
  • 1 packet of vegetarian sausage mix
  • 1 teaspoon mustard powder
  • 125g plain flour
  • 2 teaspoons baking powder
  • 1 good pinch of freshly ground black pepper
  • 150g softened butter or margarine
  • 3 eggs, well beaten
  • 100g grated Cheddar cheese

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Either boil the potatoes or put in microwave until soft. Mash well with a little milk and a hearty pinch of salt to taste. Put to one side.
  2. I find the sausage mix a little coarse for this recipe so I blitz it in a blender first. Mix as per packet instructions. I usually add the mustard powder to boost the taste. Roll out a portion as small as possible to make a tiny sausage. Roll the remainder into 12 tiny sausages. Fry gently in a little oil until nicely coloured.
  3. Sieve the dry ingredients together and then rub in the flour or margarine.
  4. Add the eggs and then 3 tablespoonfuls of mashed potato and the same of the chopped up sausage.
  5. Divide into 12 muffin cases and bake in a moderate oven (180 C / Gas 4) for about 12 to 15 minutes or until golden and firm to the touch. Put aside to cool.
  6. Hands up those who think that only sweet muffins can be decorated. Wrong! When the muffins are cool use a piping bag with a largish star nozzle to pipe mash over the top. Cut each mini-sausage in half and push into the topping.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Ooooh! Mum used to make us this when I was just a wee lass! Can't wait to try again for me boy!-11 Nov 2012


Bangers & Mash Weasley Family Breakfast | Harry Potter Recipes

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

If there is one thing from the Harry Potter universe that I would give anything to try (except for, you know, doing magic) would be to eat a meal prepared by Molly Weasley. Whenever Mrs. Weasley was around, there was sure to be some delicious homemade treats to snack on. Cooking breakfast for her family is a common occurrence throughout the books, and she always made sure to give Harry an extra helping of everything.

This breakfast was inspired by the second Harry Potter book, Harry Potter and the Chamber of Secrets, when Ron, Fred, and George break Harry free from the Dursleys. When they arrive back at the Burrow in the middle of the night, the boys are confronted by a wide awake Mrs. Weasley, who scolds her children for stealing their flying car. Molly appears to be conflicted on her feelings towards her sons doing something obviously dangerous and her delight with Harry showing up and begins cooking a full breakfast. I’d also like to think Mrs. Weasley prepared a similar breakfast for Mr. Weasley and served it to him in bed after he was attacked by Nagini while guarding the Department of Mysteries.

Bangers and mash is another traditional English breakfast, but it wouldn’t be a Weasley meal without copious amounts of other delicious breakfast foods served alongside.

Start by chopping the potatoes into cubes and cover with a few inches of water in a large pot. Bring the pot to a boil for about 15 minutes or until the potatoes are tender and fall apart when speared by a fork. Drain the potatoes and toss into bowl attachment for a stand mixer.

While the potatoes are cooking, prepare the onion gravy by chopping up the onions and adding them to a hot pan with a few tablespoons of butter. Stir the onions frequently, taking care to not let them brown too much or else they will become too crispy and won’t ‘melt’ into gravy.

Continue to stir the onions, add in the flour, and scrape up any brown bits. Add the remaining 2 tablespoons of butter.

Deglaze the pan with a tablespoon of white wine, then add the beef broth and crank up the heat to a rolling boil for a few minutes before turning down the heat and let the gravy reduce until it is nice and thick.

While the gravy is thickening up, start the sausages by adding them to a skillet with an inch or so of water. Cover and let the sausages steam for several minutes without touching them.

When the water is all evaporated, add a tablespoon of butter to the pan and flip the sausages to bring the browning process.

Keep an eye on the sausages as you make the mash. Use the stand mixer to beat the potatoes into a mash, then add the cream, butter, and milk until the potatoes reach the desired consistency. I prefer mine a little lumpy.

Be sure to not add too much milk or cream or else your potatoes will come out soupy and not…mashy.

When your sausages are nearly done, start the bacon in a separate pan and fry until crispy. Use the leftover bacon grease to sauté any additional veggies – I chose to use some leftover mushrooms and tomato slices from my garden. Use the same pan to cook some eggs, sunny side up (or scrambled, if that’s how you prefer them!) Finally toast some bread or English muffins.

Serve up the bangers and mash alongside the rest of your breakfast goodies and a nice cup of tea and cream. Enjoy with your family of red heads (and friends).


Vegetarian Bangers and Mash

"Bangers and Mash" is a quintessentially British meal with a predictably bizarre-sounding name. The word "bangers" comes from an early-twentieth-century reference to the fact that sausages would make popping sounds when fried (due to their high water content during meat shortages), while "mash" is simply short for "mashed potatoes." This delicious vegetarian spin uses pre-made Italian veggie sausages and the fluffiest mashed potatoes recipe ever! Recipe slightly adapted from Allrecipes.

Ingredients

  • 3-4 cups vegetable stock
  • 5 pounds russet potatoes, peeled and cubed
  • 1 tablespoon minced garlic
  • 1 (8 oz). container sour cream
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup butter
  • 1/2 cup shredded cheese (I used Mexican)
  • Salt and pepper, to taste
  • 4 vegetarian sausages

Instructions

  1. In a large pot, bring vegetable stock to a boil.
  2. Cook potatoes and garlic in boiling water until tender but firm, about 15 minutes. Drain, reserving water.
  3. In a large bowl, mash together potatoes with sour cream and cream cheese, adding 1-2 tablespoons reserved water as needed in order to reach a silky smooth consistency.
  4. Transfer potato mixture to a slow cooker. Cook potatoes on low for 2 hours. Stir in butter and add salt and pepper to taste, then top with veggie sausages before serving.


Can someone please explain to me why Americans only cook and eat Irish food around St. Patrick’s Day? I mean, sure, it might not be the healthiest of cuisines, but boy is it comforting, especially with a pint of Guinness or Kilkenny. It’s the one time of year when people seem to flock to their nearest Irish pub to indulge on Irish stew, shepherd’s pie, corned beef and too much soda bread. I fully admit to spending last St. Patrick’s Day eating corned beef in a parking lot of the local dive bar, which I’m hoping not to repeat this year.

To date, I have one other St. Patrick’s Day recipe on the blog, Guinness Glazed Salmon, so I figured it was time for a change. After college, one of my best friends lived in the British Isles for about a year and when she came home, she set out on a mission to find or make a version of bangers and mash that was reminiscent of what she had experienced throughout the United Kingdom.

I remember part of her struggle was finding British-style bangers year-round. I’ll admit that I don’t generally go out of my way to find them, so when I accidentally stumbled across some “authentic” bangers, I was pleasantly surprised. When I got home, I texted my friend and asked her for some helpful tips to make these bangers as delicious as possible.


Recipe of the Week: Bangers and Mash

This week’s recipe is a British classic and can either be eaten as the main dinner or breakfast fare. Courtesy of Dinah Bucholz, author of The Unofficial Harry Potter Cookbook, we give you this recipe for Bangers and Mash.

On the evening that Dumbledore’s Army (the D.A.) is to meet for the first time, Harry eats Bangers and Mash for dinner, referred to as sausages and mash in the American version of Harry Potter and the Order of the Phoenix. Now, you can make your own Bangers and Mash as well as a complete list of other recipe ideas from our Rosmerta’s Recipes section. To submit your own Harry Potter-related recipe, and possibly see it on the front page, follow our recipe guidelines!

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Cookies and Beer.

For Dessert you can serve Gingersnap Cookies and bottles of Irish Stout Beer. Cookies and Beer?? You bet! Surprisingly, the rich, dark, malty body of
Irish Stout Beer, along with the espresso coffee and light licorice taste, go excellent with Gingersnap Cookies. Don’t believe me? Give it a try and let me know what you think. Need a recipe for gingersnap cookies? This is our favorite. Old Fashioned Gingersnap Cookies

Onion Stout Gravy

This was our first time making and trying Onion Stout Gravy. If you’re a little skeptical, as I was, don’t be. I have got to tell you, it’s something you need to try! It’s a flavor you really can’t describe, it’s different, malty, hearty and absolutely delicious.

Price of this Irish Dinner

This Irish Dinner was made for under $20.00. All ingredients were purchased at Aldi and this dinner serves 4. Here is list of all the ingredients used: Parkview Original-Style Irish Bangers @ $2.99 (6 sausages), Kerrygold Dubliner Cheese @ $3.49 (16 ounces), O’Shea’s Irish Stout Beer @ $5.89 (6- bottles), Baker’s Corner Irish Soda Bread Mix @ $1.49 (1 loaf), Red Potatoes @ $.99 (5-pound bag). Extra ingredients include: oil, butter, milk, onion, flour, beef broth, salt and pepper.

For a truly Irish Dinner, serve Bangers and Onion Stout Gravy spooned over Colcannon.


English Bangers and Mash

English Bangers and Mash is also a South African favorite they developed a taste for the dish during Great Britain’s 100+ years of Imperial rule. But this is the original, authentic and traditional British version – English Bangers and Mash. It is also very often served with green peas (as seen in the picture) so feel free to add some freshly steamed peas to the dish before serving, if you like.

(Photo Attributed to Author: Qwerty Binary)

English Bangers and Mash Recipe-

Ingredients:
For the Mash-
  • 1 1/2 pounds Yukon Gold potatoes, peeled and chopped into 1″ cubes
  • Kosher salt
  • 1/2 cup milk (heated)
  • 1/3 cup heavy cream (heated)
  • 5 tbsp. butter, cut into pats (cold)
  • 1-1/2 tbsp. fresh chives, chopped
  • fresh basil leaves, for garnish
For the Gravy-
  • 2 tbsp. butter
  • 2 cups diced yellow onion
  • 2 tbsp. all-purpose flour
  • 2 large cloves garlic, peeled and minced
  • 2 cups lamb stock (you can use beef or chicken stock, but lamb will produce the richest flavor)
  • 1 tsp. Worcestershire sauce
  • Kosher salt and freshly ground black peppercorns
Directions:
For the Bangers-
  1. Preheat your oven to 175 degrees Fahrenheit.
  2. In a large skillet over medium-high flame, heat the oil.
  3. Sauté the bangers until cooked through, dark browned and crispy on all sides – about 5 minutes should do it, but longer if your bangers are especially large and plump.
  4. Place the cooked bangers on a baking sheet and keep them warm in the oven. Keep the same skillet on the stove, you will be using it when you make the gravy.
For the Mash-
  1. Place the cubed potatoes in a cooking pot and pour in enough cold water to cover them by 2 inches.
  2. Salt liberally, and bring the heat up to a lively simmer cook until tender all the way through. About 10 to 12 minutes should do it.
  3. Now drain the potatoes well in a colander or large sieve, and then mash them in a large, wide-bottomed mixing bowl, using a handheld potato masher.
  4. Add and stir into the bowl the cream, milk and butter, combine well, and then stir in the chives, and salt to taste. Take care to not over-mix, or the result will be a mash that has become “gluey”. Cover the bowl and keep warm in the oven with the bangers while you prepare the gravy.
For the Gravy-
  1. Reheat the skillet you cooked the bangers in to medium high, and melt and heat the butter.
  2. Add in the onions and cook until very soft, fragrant, and browned, about 14 to 15 minutes, and then add and stir in the garlic and flour and garlic and cook for 2 more minutes.
  3. Now whisk in the Worcestershire sauce and stock, and simmer gently for 10 minutes. Season with salt and pepper to taste.
To Serve-
  1. Spoon a generous mound of mash onto each serving plate place a few basil leaves on the mash, for garnish Place two bangers atop the mash, and ladle a liberal amount of the gravy over everything. If you are also serving peas, ladle them atop the entire dish.
  2. That’s it! Sit, relax, and enjoy your English Bangers and Mash.

Note: This recipe is taken from our British Cuisine page. For more great dishes from England, click here.


Bangers and Mash

Bangers and Mash is a classic British dish that is fairly quick and easy to make. It is also cheap and perfect when you are cooking for a crowd and kids especially loved it. It is a really versatile recipe as you can use different types of sausages and herbs every time, which gives it a different twist.

I have always imagined eating a place of this by the fireplace on a cold stormy night. A pretty vivid imagination for someone who lives in a country where it is mostly sunny throughout the year. Maybe that was me in Paris. Please don’t roll your eyes on me. I mean If you wanna build sandcastles in the air, might as well build a huge 1. If you wanna dream, might as well dream big.

Anyways, for those who are not familiar with “Bangers and mash”, it is basically a dish that is made of mashed potatoes and sausages!
It is usually served with some gravy. An onion gravy in most cases. You can also add a side of baked beans or peas.

The onion gravy was really good. You can pour it over anything. Steaks, chicken chops, grilled vegetables. Love the endless possibilities!


Vegan Bangers & Mash w/ Onion Gravy & Peas

I’ve spent the past few months living in London, so it’s probably about time for some classic English dishes to make their way onto my blog. My experience with England’s food so far is that they really like to mash things. The Brits also seem to find the word “mushy” appetizing and enjoy side dishes called things like “mushy peas,” which I find quite endearing.

Also, when talking about food, I find myself confused quite a lot even though I speak the same language. It took me an embarrassingly long time to figure out what was meant by courgettes, aubergines, and coriander (zucchini, eggplants, and cilantro). I have also been endlessly delighted by the many silly names for dishes that give almost zero information about what foods are actually in the dish, such as bubble and squeak, jammy dodgers, toad-in-a-hole, rashers, and cottage pie, to name a few.

Bangers & mash is one such dish, but that one is more commonly known in the US (I think). It consists of sausage, mashed potatoes, peas, and if you’re feeling fancy, delicious onion gravy to bring it all together. Apparently the term “bangers” for sausages comes from World War I when, due to meat shortages, sausages were made with such a high water content that they popped loudly under high heat when cooked.

Without further ado, here’s my vegan take on this delicious English comfort food. Obviously, I’ve used a plant-based brand of sausage, of which there are many to choose from these days. (Yay!) I’ve also lightened up the mash a bit with a 50/50 cauliflower potato split, just to squeeze a few more veggies in there. Enjoy!


Blog Comments

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Living and cruising on a 1978 Tollycraft 37

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