True Bangers and Mash with Onion Gravy Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 17, 2011
I've never had Bangers and Mash, so when I ran across this recipe then I knew I had to try it! The red wine sauce is absolutely delicious, but as stated it is a thin gravy. I like mine thick and there was no problem to thicken it up. I used a bratwurst and although it was still good, next time I will try a different sausage. Maybe something like Kielbasa, as I think it would compliment the onion gravy nicely. Of course the choice of sausage is down to preference. No complaints about the mash. I love mashed potatoes and I've never tried adding mustard powder. It gave it a nice little kick! I don't really understand the reviews that say this recipe is time consuming. The most time consuming part is the mash, which takes about 20 minutes to make. I just left the gravy on to simmer while the potatoes were boiling. In under 30 minutes, I had a meal on the table. It doesn't seem like much time to me! I served it with fried cabbage, which rounded it out nicely. This is not a fancy meal, but I'm very happy that I tried it. This is one of those heart warming comfort foods which I will definitely make again and again! Thanks for the great recipe wsf!
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Photo by Goldana

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2011
Used pendleton bratwurst, amazingly simple and bland, but that lets the mild flavors shine. not something we would eat every night, but a great change of pace and inexpensive meal.
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Photo by Rachel

Cooking Level: Intermediate

Living In: Bend, Oregon, USA
Reviewed: Mar. 7, 2011
Authentic, easy, fast...and tasty!
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Reviewed: Feb. 27, 2011
This was good but time consuming to make.
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Photo by GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA
Living In: Pittsboro, Indiana, USA

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Reviewed: Feb. 13, 2011
This was my first time having Bangers & Mash. It wasn't bad, especially the gravy, but a little too time consuming as written for a simple meal. I would suggest getting the potatoes on the stove first, then brown the sausage, put it in the oven, sautee the onions and start reducing the gravy before mashing the potatoes. Also, it took me at least half an hour to boil the gravy down by half, probably because of the humidity here in Florida. I turned on the A/C to draw some of the moisture out of the air and it seemed to help speed things up. The potatoes seemed a little dry as is, so I tossed in another splash of milk. Adding a splash of beef broth to the potatoes might not be bad, either.
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Cooking Level: Intermediate

Home Town: Burlington, North Carolina, USA
Living In: Tallahassee, Florida, USA
Reviewed: Nov. 15, 2010
Amazingly delicious! My family raved about this meal that is full of flavor from every angle. I used Johnsonville Brats and 3 lbs. red potatoes unpeeled. Although the gravy is thin it is very rich and soaks into the potatoes in a delightful way!
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Photo by Savory Susan
Living In: Puyallup, Washington, USA

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