Quick bangers and mash | onion and Marmite gravy | Irish champ

this video is sponsored by squarespace here's a particularly quick and easy way to make bangers and mash there's just 30 minutes between us and this classic comfort food of the anglo-celtic isles and it could easily be meatless there's great plant-based sausages on the market now and my gravy is not going to be based on a meat stock but on this shockingly delicious yeast extract i'm using half a kilo just over a pound of yukon gold potatoes for two portions i usually don't peel varieties with smooth papery skins like this they don't bother me and there's a lot of nutrition in there just clank those up into small chunks so they'll boil quickly in the pot they go cover with water and the lid so it comes to a boil faster over high heat sausage these are ostensibly irish bangers i usually prefer smaller bangers than these little bangers cook quicker and get more brown surface area proportionally i say use absolutely any fresh sausage you like i do this with spicy italian sausages all the time and for the classic onion gravy i gotta use a shallot instead a big one like this or a couple smaller ones for a couple portions shallots have much thinner layers so we can caramelize them a lot faster than other onions especially if we slice them very thin too a little oil in the pan get it heating a little less than medium i'd say and in the shallots go the potatoes are boiling lid off so it doesn't bubble over the key to caramelizing onions is to never stop stirring them if you do the ones on the bottom are going to go crispy while the ones on top are still white you got to cook them very evenly by moving them which is fine because we have nothing else to do right now in this process and because these are shallots it only takes five or six minutes to get them like that that's good enough i'm just gonna push them all over to the far side of the pan and it's time to drop a banger one big one like this per person is enough i think don't forget to nudge those shallots a little bit to make sure they aren't burning on the bottom in fact i'm gonna push my pan over so they're literally off the heat and i like to get as much browned area on the sausage casings as possible you can roll them over hold them there for a second until they stick to the pan then let go and or you can just roll them around continuously this works just like constantly flipping a steak works the crust gradually builds all over i've been browning these for about seven minutes again over medium medium low heat so i don't burn the fond which i will now deglaze from my gravy i'm just using water we have plenty of sweetness in there already from the caramelized onions and we're gonna get plenty of meaty flavor from marmite a byproduct of the british brewing industry i think it tastes a little weird by itself but a giant spoonful of it is great in gravy it's packed with glutamates all the umami you could need for thickening i'm going to use cornstarch the trick with this is to make a slurry first i've got a couple of tablespoons there and a little water and just use your finger to stir that around and smoosh any little lumps you feel in there we might use all this we might not you gotta stir as you drizzle it in or it'll clump hopelessly it thickens as soon as it approaches a boil thicken your gravy as much as you want i tend to overshoot the mark because it's easier to water it down again later and i like having a lot of gravy grind in a whole bunch of pepper and lastly i'm going to put a big spoonful of english mustard in there if you don't like mustard i would do a splash of vinegar you need something to brighten this up give it a taste the marmite is salty so we only need a little more salt and now we can just let those sausages simmer in the gravy until they're cooked inside everything is done all at the same time in one pan now we got a bunch of green onions here because the flavor of mash i'm making today is known in ireland as champ it's mash filled with green onions i'm slicing them very thin in the white area because those parts need more cooking as i get up into the greens i'll cut wider pieces potatoes are starting to fall apart when i poke at them time to drain them through the pot lid as big a knob of butter as you can live with a conservative splash of milk and a pinch of salt for starters get that all mashed up add more milk if it's too thick then in goes all of those green onions i don't know if it's traditional to use this much for a couple of portions but i love it i want it to be like coal cannon but with onions instead of cabbage the heat of the potatoes will cook these a bit knock back some of the pungency but they'll still be a little crunchy which i love it serves as the green vegetable of the meal need some more salt and that's good onto the plate with a big well in the center for gravy you can just cut into the sausage to make sure it's cooked through or take its temperature 160 fahrenheit 70c and time for that hot hot gravy shot for some reason i like the more translucent look of cornstarch with bangers in match as opposed to making a roux with flour that is a champion winter weeknight meal right there assembled in 30 minutes the same time in which you could also build a website with squarespace like the scrolling effect on that gravy shop it's literally this easy to do in squarespace everything is that easy you just grab a template for doing whatever you're trying to do on the internet throw in your photos or you can use their stock photos start editing the text and you're off need to add a section that isn't there in the template what do you need you need a video embed you need a form where people can book appointments with you you need a button where people can make donations to your cause certainly squarespace handles all the payment processing and that stuff it's a one-stop shop you can start building something for free right now but when it's time to publish your site or register a custom domain do us both a favor and save ten percent at squarespace.com ragucia that's in the description thank you squarespace and thank you gravy whenever winter gets you down try gravy usually works for me

Channel: Adam Ragusea

Views: 495,054

Rating: 4.9552674 out of 5

Keywords:

Id: yduanKeFg3w

Length: 5min 17sec (317 seconds)

Published: Thu Feb 25 2021

Reddit Comments

[u/Dexav]

WHO WANTS A BANGER IN THE MOUTH?

[u/Lornemalver]

i feel super threatened by the title

[u/redbirdrising]

Going to try this with Cauliflower mash and use Xantham gum for a thickener as a low carb option. Looks great!

[u/titanpancake]

Looks great, making this tn. Adam is OBSESSED with mash haha

[u/dressup]

I made this today. Really great. I prefer vegemite but could only find marmite in stores, so I added a smidge of veggie better than bouillon. Used beyond brats and made colcannon because we had cabbage that needed to be used up. Smash hit at my house.

[u/eroo01]

I’m so bummed I can’t make it! Apparently marmite is no longer gluten free! Guess I’ll just find a substitute 😩