I would try not to put the gravy on the mash at prep stage, because it'll all go mushy when you heat it up.
How do I know this? Because this is exactly what I had for my dinner today.
As for the doubters, that freezes pretty well, to reheat in the microwave. If you do that, don't bother cooking the frozen peas first, the process of pinging your dinner is enough to cook the peas so they're not turned into shotgun pellets.
Completely agreed about the gravy. If you refrigerate the meal and gravy seperately after cooking it will allow the mash to become more solid and the gravy thicken. Pouring the gravy over once cooled will make it only penetrate a small way into the outer layer of mash while freezing or storing in the fridge as a single complete meal.
Individually freeze the gravy portions and stick it in the tub before the rest gets frozen, don't cook the peas, cook those onions a tonne more until they are brown and burnt and add a bit of chutney in the corner.
If it’s poor quality peas, they sometimes turn mushy when heated. More so if heated with liquid. So OP can upset more people and have mushy peas with his dinner for the ultimate British experience
Bondage & Masochism , each ingredient is used for torture & humiliation ... Peas in every orifice, slathered mashed potatoes on all the best body parts , onion in every crevice & cold gravy poured on your sensitive bits ... then add a Happy Labrador called Marrett & moody Jack Russell called Bolland into the mix for the ultimate finale . Heaven .
Well I’ve never tried that….but I kind of doubt it. My kid just pours a ton of gravy on his mash when he is messing around at dinner. It tends to go way more watery than you’d expect, and not look appetising.
Make the gravy with added gelatine, let it cool and set separately, portion it up, and nestle it amongst the peas. When you come to reheat, you can either do it in dish, or take the cube out, pop it in a mug, and stick it in the microwave. It'll taste richer, to boot.
So I'll slice a medium onion in half retaining most of the root, and put it face down with a drop of oil in a cast iron pan, and roast in the oven for 20 min at 220°C (425°F)
Get in there with a metal flipper and flip the onion on it's back, then roast another 20 minutes. I'm usually making salsa, so I'll often hit it with the plumbers torch at this point to put a little char on top but you could just give it a little more time if you want it past light brown.
This sounds nice but I guess I'm thinking more about making french onion soup - 1-2kg of onions all sliced up. I really do enjoy roasted onions though. Very cheap dish and bags of flavour. Will try your method at some point!
I remember trying to tell a commis how to make French onion properly a few years ago. First batch I told him the onions needed more time. Come back half an hour later and he’s just chucked loads of sprigs of thyme into the same batch! This is the same guy who asked if we needed skinny or hand cut chips for the smoker.
The secret to caremalising is Baking Powder (Soda? See the comments). Quarter to half teaspoon into enough water to dissolve it (easier to apply). Once the onions have softened, add the BP evenly, cover and wait a few minutes. Stir every few minutes.
You'd probably have more luck with baking *soda*. High pH causes the pectin in the onions to break down (hence the softer texture) releasing sugar (making the onions gently sweeter, and providing something to caramelise.)
Baking powder is a mixture of base and acid, so it'll work a bit, but not as well as soda which is just a base.
If you add flour, you're just making an oniony roux. The browning is from the flour baking off, so you get a more savoury taste, less caramel, and have added thickening power.
For a traditional thick gravy, you probably want both - let the onions cook down with soda, then add some butter (even more browning and flavour from milk solids) and flour, cook until it smells and looks good, then top it off with some nice stock.
Don't add sugar, onions have plenty of natural sugar and all you need is salt to draw out the moisture and a bit of water occasionally to scrape your pan.
yeah the common gracy is usually much darker so confused a lot of people.
myself would have stored the gravy seperate. when i food prep ive noticed keeping the sauce seperate tends to keep it from just becoming a "mush" when you heat it up on say day 5
I used to meal prep this but it is a meal that benefits from fancy segmented meal prep containers, or putting the gravy in separate containers.
As an aside, baked beans also works instead of peas if you want to mix it up, e.g, beans in 2, peas in 3 for a bit more variety
As a second aside, this one freezes quite well too. If you have the freezer space consider doubling or tripling this and freezing them. Ideally defrost in the fridge before microwaving, but you can microwave from frozen, especially if you have split the components into different containers.
As a third aside, if you do have the freezer space consider prepping and freezing the components separately and assemble when you eat, e.g., Monday cook and freeze 24 sausages, Friday cook and freeze 10 portions of mash, Sunday cook and freeze 6 portions of onion gravy and so on. Obviously you can then use the mash or sausages in other meals too. Or mix and match, i.e., make double what you did and do half as 5 meals like you did, and freeze the rest as components for other meals, and so on.
I have been using my lunches as a way to explore cuisine from around the world. I pick a country, pick a dish, and eat that everyday for lunch that week. Maybe I'm weird, I know there are some that can't stand eating the same thing for a meal everyday.
I don't always like everything and, admittedly, it being my first time making the dish I can sometimes get things wrong but overall it is fun and tasty adventure.
If its getting a little bland after a couple of days try some Worcestershire sauce to liven it up a bit. Also as other people have said you really should have kept the gravy separate and made it per day, that's going to be rank by the end of the week. Right now it looks 10/10 though, I'd eat three/four of them in one go I reckon
Good call on the Worcester Sauce.
I'm still looking for a brown sauce that is a bit more... refined. HP is ace, but sometimes I want it toned down a tad; principally it's wonderful, maybe thinning it out and then thickening it would work. I drown bangers in it. They do these cheese finest sausages, Sainsburys I think, the two go well.
I know pictures I have seen have it darker but I am not sure what I could've done.
I cooked the sausage and then sauteed the onions in the same pan. Added flour and mixed and cooked it with the onions for a minute or so before adding some of the beef broth and letting it thicken into a slurry before adding the rest to simmer to make the gravy.
Bisto best is a fine gravy, a hill I will happily die on. Reduce some wine, and if you have some stock it's top tier. They do it for pretty much most meats.
Don't listen to anyone talk about ur gravy, if u made it from scratch ur already making better gravy than us. We use gravy granules. Be happy with ur gravy.
I'd tear that meal apart and love every bite
I'd eat all 5 at once
I get the point, but also just because they made the gravy doesnt mean that gravy is better. It could also be shit. If OP likes it, then mission successful.
Adding a little red wine and simmering as you did until it turns brown will give you a darker gravy that is very tasty. I don’t recommend gravy browning.
Also, I am assuming you are going to microwave this to reheat. Maybe don’t drown your mash in gravy but put it in last after the gravy using a big spoon or portioner. Otherwise, I think your potatoes might melt into the gravy when you reheat it.
Great job, you’re making me hungry!
I have done mashed potatoes with a gravy before several times, once with Coq Au Vin, and my experience doesn't match up with people are saying here. Is British gravy different somehow?
The red wine tip is one I will remember.
I’m British but live in America. Wife is American but lived in Britain. The red wine browns the gravy, it’s not in place of the stock. Less than a cup, so not coq au vin. You actually reduce it and it turns brown and doesn’t taste like wine. British gravy isn’t really different, it’s just most people in Britain use a packet browning called Bisto, which is the equivalent of using Hamburger Helper to make a great burger.
All being said, I’d totally eat what you made!
People here complaining about the colour prob don’t make their own gravy. It’s hard to get dark gravy which is why gravy browning exists, a liquid extract you add that makes it go dark brown coloured.
I always make gravy from scratch and even with fully caramelised onions and red wine it’s paler than commercial gravy, unless I add browning which I usually don’t bother with.
This is not a dish well suited to meal prepping like this. When you reheat it your gravy is going turn to jelly and the peas will be little grey bullets.
It surprises me that I had to scroll so far to find this. Every type of food begins to grow bacteria with time (even when refrigerated properly) and those bacteria create toxins as a waste product. While reheating can kill some bacteria, nothing can kill the toxins that make you incredibly ill. I wouldn't prep anything that far out, unless it was frozen as part of the prep process.
Keep the gravy separate until you warm it up.
If you leave it too long the mash potato will just turn to mush, especially if you drown it before it 'solidifies'. Monday might be ok but it'll be terrible by Friday!
No need to cook the gravy with the sausage. Fry the onions, stir in the flour, then add the stock + water by itself. Onions look like they could use a bit longer cooking.
That said ignore the comments about the gravy colour, I make all my gravy myself and it's the same colour. Most people just use 'instant' bistro gravy which is darker, I sometimes at a few granules to darken it. Otherwise the homemade stuff is worth the extra few minutes.
In the freezer section of the UK area where the fox Robin Hood is they had at least three brands.
The store is worth the trip. Don't rush yourself, it's an experience.
Nah not regular pork sausages, it’s either Italian style, bratwurst, hotdogs or andouille/Cajun sausages for the most part, brats are probably the best option out of those for B & M/ toad in the hole.
Mate, it's heartbreaking!
American sausages are actually really good quality. All meat, no filler. But it's just not the same as those cheap British ones.
Went back to the UK a few years ago and almost ate my body weight in battered sausage, pork pies, Scotch Eggs, sausage rolls.... you don't know how lucky you are!
American food seems to be more influenced by Eastern European and other Europe areas than the UK (likely due to immigration patterns). Our sausages in the US are often (but not always) more closely like German, Polish, etc. meats and I see a comparative lack of that here now living in the UK. UK sausages are great though. They’re just different styles.
The mash is way to sloppy, I get that you've mixed the gravy in.
The mash should be slightly too dry, so when you do heat it up and add gravy it doesn't get too runny, make sure the gravy is very thick.
People who make thin gravy go to hell.
http://goodfoodandredshoes.blogspot.com/2016/01/hairy-dieters-sausage-with-rich-onion.html?m=1 solid recipe for sausages in rich onion gravy and healthy!
Edit
Oh I forgot they must have the best pans and oven in the world as their time is very short on the sausages and the onions so use your own judgement
Looks good!
Only thing I would do different is store in those boxes that have separate compartments and keep the sausages and onion gravy separate to the mash and peas.
Also; try Lincolnshire or Cumberland sausages and red onions in the gravy
Well there are a few too many peas, and they are garden peas, nothing wrong with that, I'm just a Farrow's giant peas kinda man.
I think you've rolled the dice with the gravy and mash already going, that combination should only exist at the moment of eating.
Overall, it's an eager display with room for improvement.
Unlike a lot of people here, I think your gravy looks fine, a light brown is within the acceptable range of colouration for this style of gravy. I do share their concerns about reheating gravy after freezing or refrigerating it, but homemade gravy may well act differently to Bisto. My only real criticism is the onions but I do prefer mine cremated.
To be fair, all these people saying about the mash mixing with the gravy and becoming sloppy when reheated may be a good thing because mash becomes very dry when reheated..
The sausages need to be good quality with a high pork content - definitely not hot dogs, the onions need to have more colour (brown and slightly caramelised) and sliced a bit thinner and where’s the mashed potato - drowned in gravy? Need to be able to see it.
Yeah the onions need a longer fry and should be golden and brown but I think you could arrange the meal itself better. I'd put the oninons and gravy on 1 side, then use the Sausages in the middle as a damn with mash support and the peas chilling out on the other end. You peas look abit dry. Maybe try a better pea quality but as a whole it's defo a decent effort and I'd destroy it!
Should use ice cream scoop for the mash Caramelise the onions boil the f#&c out of the peas till there grey burn the sausages.
What you got there is a school diner especially if you still got lumps in your mash happy days.
1) wheres the mash? (Please tell me you used proper potatoes and not the instant packet crap?)
2) if the ingredients are fresh (the peas don't look it) please freeze the portions instead of putting them in the fridge for during the week as you will get bored of constant bangers and mash.
3) Fantastic job adding onions to the Gravy! Love bangers and mash topped (drowning) in onion Gravy! Be sure to get a bloomer loaf of bread from a bakery before eating to dip into the Gravy once you've eaten everything else.
Personally, not a meal i'd have for lunch and too many peas for me but if that's your preferance, go for it. You've got a brilliant amount of onion and the gravy looks great! I hope you enjoy every meal, even if I do think it's mad having it five times in one week for lunch!
I would try not to put the gravy on the mash at prep stage, because it'll all go mushy when you heat it up. How do I know this? Because this is exactly what I had for my dinner today. As for the doubters, that freezes pretty well, to reheat in the microwave. If you do that, don't bother cooking the frozen peas first, the process of pinging your dinner is enough to cook the peas so they're not turned into shotgun pellets.
Completely agreed about the gravy. If you refrigerate the meal and gravy seperately after cooking it will allow the mash to become more solid and the gravy thicken. Pouring the gravy over once cooled will make it only penetrate a small way into the outer layer of mash while freezing or storing in the fridge as a single complete meal.
Shotgun pellets had me giggling for far too long. I needed that, thank you :)
Individually freeze the gravy portions and stick it in the tub before the rest gets frozen, don't cook the peas, cook those onions a tonne more until they are brown and burnt and add a bit of chutney in the corner.
> I would try not to put the gravy on the mash at prep stage, because it’ll all go mushy when you heat it up Week ruined
If it’s poor quality peas, they sometimes turn mushy when heated. More so if heated with liquid. So OP can upset more people and have mushy peas with his dinner for the ultimate British experience
Imagine having B&M 5 times in a week
I can imagine the BM afterwards.
Isn't that the best part of any meal?
This explains that post I saw about a toilet that can flush 7 billiard balls
That's how I lost a testicle......
When they said incredible suction, you should’ve read the fine print
I thought it said the suction would *feel* incredible
Left Ball Go HUNH Right ball go POP.
Or half a lb of smashed up Dundee cake.
Reassuring to those of us with elderly relatives.
Sounds like student life to me... I remember seeing some of the sods in my hall eating cheap packets of ramen 7 times a week for dinner.
Or bachelor shift workers. Mondays dinner becomes Tues, Weds, Thurs, Fri days lunch.
When I was at uni we had a Chinese student who would ONLY eat instant noodles; he lasted 3 months until he was hospitalised for malnutrition.
I work at B&M 5 times most weeks. Does that count? 😂
Careful non British ppl are gonna think we a have a shop called bangers and mash
[удалено]
No mate, Bolland & Marrett it stands for
I’ve learnt something this day…
They mostly sell knockoff health food supplements.
Not Barks And Mencers?
Captain.
Bondage & Masochism , each ingredient is used for torture & humiliation ... Peas in every orifice, slathered mashed potatoes on all the best body parts , onion in every crevice & cold gravy poured on your sensitive bits ... then add a Happy Labrador called Marrett & moody Jack Russell called Bolland into the mix for the ultimate finale . Heaven .
Tbh if it's lunch I probably could. Let's be honest many people just eat the same sandwich every day etc. Can be more adventurous for evening meals.
… for lunch lol
This American tells his wife and coworkers that he would gladly have b&m for dinner every day but they don’t believe me.
Heaven, yes.
Yes, once a week perhaps, bit everyday is cruel and unusual.
Keep the gravy back for when you're ready to eat. Heat separately if possible.
Yeah I’m afraid that mash/gravy will be totally mixed as soon as you reheat
The texture would be more sloppy but taste wise wouldn’t that improve it as it’s had time to marinate?
Well I’ve never tried that….but I kind of doubt it. My kid just pours a ton of gravy on his mash when he is messing around at dinner. It tends to go way more watery than you’d expect, and not look appetising.
Use the sausage as a breakwater
That's your decision
Got your big plate Alan?
Would make this a solid 7 on 10
I may want the gravy to meet the mash, but I want that to be MY decision.
You’re nit picking. A very good effort. 7 on 10
Let's make love
Make the gravy with added gelatine, let it cool and set separately, portion it up, and nestle it amongst the peas. When you come to reheat, you can either do it in dish, or take the cube out, pop it in a mug, and stick it in the microwave. It'll taste richer, to boot.
As long as it doesn’t taste like a boot..
Need to work on the Caramelization of the onions they have only been cooked to the blonde stage.
Yeah, admittedly I did rush the onions.
Onions are one of those things that take a long ass while to caramelise well. Other than that though it looks pretty good!
Pet hate is recipes that’s tell you it will take 10/20/30 mins. No it won’t. Put the pan on medium and keep stirring until the next spring equinox.
So I'll slice a medium onion in half retaining most of the root, and put it face down with a drop of oil in a cast iron pan, and roast in the oven for 20 min at 220°C (425°F) Get in there with a metal flipper and flip the onion on it's back, then roast another 20 minutes. I'm usually making salsa, so I'll often hit it with the plumbers torch at this point to put a little char on top but you could just give it a little more time if you want it past light brown.
This sounds nice but I guess I'm thinking more about making french onion soup - 1-2kg of onions all sliced up. I really do enjoy roasted onions though. Very cheap dish and bags of flavour. Will try your method at some point!
I remember trying to tell a commis how to make French onion properly a few years ago. First batch I told him the onions needed more time. Come back half an hour later and he’s just chucked loads of sprigs of thyme into the same batch! This is the same guy who asked if we needed skinny or hand cut chips for the smoker.
Hope you sent him out to get some holes for the emmental cheese at some point
Slow cooked in the oven skins on is a game changer
Roast onions, roast garlic, roast fennel... Everything works well. Maybe I'll make a channel called "will it roast?"
I’ll subscribe once you start attempting to roast bonkers stuff like ice cream, toy cars, whole zebras, and theoretical physics
You haven't tasted my Higher Maths Lasagne yet. (And whole Zebras? I left my Roman cookery phase a while ago, thank you.)
Whack some larks’ tongues in an air fryer
"Otters' noses?" "I don't want any of that Roman rubbish."
Going to try the toy car roast ,probably hot wheels … I’ll post how it passes
Roasted cauliflower is yummy!
They do take a bit of time. You can by browning sauce over here not sure if you have it in the USA. Some might say it's cheating .
The secret to caremalising is Baking Powder (Soda? See the comments). Quarter to half teaspoon into enough water to dissolve it (easier to apply). Once the onions have softened, add the BP evenly, cover and wait a few minutes. Stir every few minutes.
This Brit caramelizes.
You'd probably have more luck with baking *soda*. High pH causes the pectin in the onions to break down (hence the softer texture) releasing sugar (making the onions gently sweeter, and providing something to caramelise.) Baking powder is a mixture of base and acid, so it'll work a bit, but not as well as soda which is just a base. If you add flour, you're just making an oniony roux. The browning is from the flour baking off, so you get a more savoury taste, less caramel, and have added thickening power. For a traditional thick gravy, you probably want both - let the onions cook down with soda, then add some butter (even more browning and flavour from milk solids) and flour, cook until it smells and looks good, then top it off with some nice stock.
Or plain flour.
I will try that next time. I picked up my tip from a YT video, I am far from a proper cook.
Works really well for me :)
Nah, just cook em slow and add a bit of salt and sugar. 20 or 30 mins on low.
Don't add sugar, onions have plenty of natural sugar and all you need is salt to draw out the moisture and a bit of water occasionally to scrape your pan.
Brown sugar will give you amazing caramelised onions.
Brown sugar and a touch of vinegar or lemon juice to reduce the sweetness works for me. But I'm a Kiwi, so tastes may differ.
That sounds halfway to a decent chutney. Lovely.
Malt vinegar and Brown sugar is the cheat way in commercial kitchens
It's a matter of choice. I like them a little sweeter.
The secret is water: https://youtube.com/shorts/ImzHlWdalhc?feature=share
Use a blowtorch lighter on that mf
Put the gravy on when your ready to eat!
I was trying figure out why there was soup.
The gravy is actually thicker than it looks in the photo.
I think it's the colour that made me think soup, very pale.
American gravy tends to be kinda cream coloured compared to ours. No idea why
yeah the common gracy is usually much darker so confused a lot of people. myself would have stored the gravy seperate. when i food prep ive noticed keeping the sauce seperate tends to keep it from just becoming a "mush" when you heat it up on say day 5
I’m genuinely curious: would you normally start a sentence with the word “myself”? (Fwiw, I agree with everything else)
I used to meal prep this but it is a meal that benefits from fancy segmented meal prep containers, or putting the gravy in separate containers. As an aside, baked beans also works instead of peas if you want to mix it up, e.g, beans in 2, peas in 3 for a bit more variety As a second aside, this one freezes quite well too. If you have the freezer space consider doubling or tripling this and freezing them. Ideally defrost in the fridge before microwaving, but you can microwave from frozen, especially if you have split the components into different containers. As a third aside, if you do have the freezer space consider prepping and freezing the components separately and assemble when you eat, e.g., Monday cook and freeze 24 sausages, Friday cook and freeze 10 portions of mash, Sunday cook and freeze 6 portions of onion gravy and so on. Obviously you can then use the mash or sausages in other meals too. Or mix and match, i.e., make double what you did and do half as 5 meals like you did, and freeze the rest as components for other meals, and so on.
You cant have beans and gravy that’s fucking ludicrous
You could have it without the gravy though. Mash, sausages and beans was a common dinner from my mum.
Someone from Lancashire has definitely tried it.
5 bangers and mash in a week. He is the chosen one
He’s definitely British, he may have been born in America to American parents… but he is British
looks nice but i don't know if you'll be fancying it by friday
I have been using my lunches as a way to explore cuisine from around the world. I pick a country, pick a dish, and eat that everyday for lunch that week. Maybe I'm weird, I know there are some that can't stand eating the same thing for a meal everyday.
not weird man completely normal, just dont know if sausage and mash after 5 days will be great haha. hope it is man and enjoy. it's delicious
That’s pretty neat. 👍
I don't always like everything and, admittedly, it being my first time making the dish I can sometimes get things wrong but overall it is fun and tasty adventure.
If its getting a little bland after a couple of days try some Worcestershire sauce to liven it up a bit. Also as other people have said you really should have kept the gravy separate and made it per day, that's going to be rank by the end of the week. Right now it looks 10/10 though, I'd eat three/four of them in one go I reckon
Good call on the Worcester Sauce. I'm still looking for a brown sauce that is a bit more... refined. HP is ace, but sometimes I want it toned down a tad; principally it's wonderful, maybe thinning it out and then thickening it would work. I drown bangers in it. They do these cheese finest sausages, Sainsburys I think, the two go well.
Keeping sausages for a week?
Asking for it
Bangers and mash isn't a meal prep style meal. It's a once in a blue moon kinda dish, when the mood takes you
>Bangers and mash isn't a meal prep style meal. It's a once in a blue moon kinda dish, when the mood takes you The mood took me for a week.
Have those onions been cooked on a radiator?
Why does your gravy look like that
I know pictures I have seen have it darker but I am not sure what I could've done. I cooked the sausage and then sauteed the onions in the same pan. Added flour and mixed and cooked it with the onions for a minute or so before adding some of the beef broth and letting it thicken into a slurry before adding the rest to simmer to make the gravy.
Don't let anyone here judge your gravy. We all pour granules out of a cardboard tub and add hot water from our beloved kettles.
Bisto best is a fine gravy, a hill I will happily die on. Reduce some wine, and if you have some stock it's top tier. They do it for pretty much most meats.
Also Bisto best is Vegan.... little known fact outside of vegan community
No, it's absolutely not. Regular Bisto is vegan. Bisto Best has actual animal fat in it.
Don't listen to anyone talk about ur gravy, if u made it from scratch ur already making better gravy than us. We use gravy granules. Be happy with ur gravy. I'd tear that meal apart and love every bite I'd eat all 5 at once
I get the point, but also just because they made the gravy doesnt mean that gravy is better. It could also be shit. If OP likes it, then mission successful.
Brits don't recognise real gravy because we're so used to Bisto.
Until reading this thread it's never crossed my mind to use anything other than granules. So your probably right.
Adding a little red wine and simmering as you did until it turns brown will give you a darker gravy that is very tasty. I don’t recommend gravy browning. Also, I am assuming you are going to microwave this to reheat. Maybe don’t drown your mash in gravy but put it in last after the gravy using a big spoon or portioner. Otherwise, I think your potatoes might melt into the gravy when you reheat it. Great job, you’re making me hungry!
I have done mashed potatoes with a gravy before several times, once with Coq Au Vin, and my experience doesn't match up with people are saying here. Is British gravy different somehow? The red wine tip is one I will remember.
I’m British but live in America. Wife is American but lived in Britain. The red wine browns the gravy, it’s not in place of the stock. Less than a cup, so not coq au vin. You actually reduce it and it turns brown and doesn’t taste like wine. British gravy isn’t really different, it’s just most people in Britain use a packet browning called Bisto, which is the equivalent of using Hamburger Helper to make a great burger. All being said, I’d totally eat what you made!
I prefer my gravy being melted and soaked into the mash too. Not sure why everyone here is so against it. I think you’ve done an amazin job.
People here complaining about the colour prob don’t make their own gravy. It’s hard to get dark gravy which is why gravy browning exists, a liquid extract you add that makes it go dark brown coloured. I always make gravy from scratch and even with fully caramelised onions and red wine it’s paler than commercial gravy, unless I add browning which I usually don’t bother with.
Mmm, I'm coming to yours for lunch if I'm ever in the States 😊
Should look brown but not because of food colouring but because of onions
Gravy looks fine to me. Some people add gravy browning to make it darker but there's no need.
Did you use chicken or beef gravy?
Beef broth with flour for thickening in the same pan the sausage cooked in.
Add some Worcestershire sauce to elevate the flavour and bring out some colour to that gravy.
This is not a dish well suited to meal prepping like this. When you reheat it your gravy is going turn to jelly and the peas will be little grey bullets.
This is a true review of this monstrosity
More mash, less peas
I’d be extremely wary of preparing anything beyond 3 days for meal prep which is meat based.
It surprises me that I had to scroll so far to find this. Every type of food begins to grow bacteria with time (even when refrigerated properly) and those bacteria create toxins as a waste product. While reheating can kill some bacteria, nothing can kill the toxins that make you incredibly ill. I wouldn't prep anything that far out, unless it was frozen as part of the prep process.
I work on the guidelines of 3 days in the fridge for left overs, but gravy looks oddly pale.
They went to the trouble of making it properly- very impressive.
Sorry mate those pea's are going to be bloody awful after being reheated already over cooked
Yeah everyone is complaining about the gravy and I'm just thinking but the peas and the sausage have such wildly different cooking times.
Keep the gravy separate until you warm it up. If you leave it too long the mash potato will just turn to mush, especially if you drown it before it 'solidifies'. Monday might be ok but it'll be terrible by Friday! No need to cook the gravy with the sausage. Fry the onions, stir in the flour, then add the stock + water by itself. Onions look like they could use a bit longer cooking. That said ignore the comments about the gravy colour, I make all my gravy myself and it's the same colour. Most people just use 'instant' bistro gravy which is darker, I sometimes at a few granules to darken it. Otherwise the homemade stuff is worth the extra few minutes.
As a Brit living in the USA, where did you get the sausages??
Jungle Jim's International Market in Cincinnati, OH.
Good to know! I’m glad you posted that. I live a little over an hour from Jungle Jim’s and have been meaning see if they have sausages. I’m in KY.
In the freezer section of the UK area where the fox Robin Hood is they had at least three brands. The store is worth the trip. Don't rush yourself, it's an experience.
What’s fox Robin Hood mean?
It's a fox dressed as robin hood
Thanks. Not much good for Texas then, lol
There is always [Jolly Posh.](https://jollyposhfoods.com)
Awesome thanks
Also “British Isles” store in Houston
Sausages aren’t readily available in the US????
Nah not regular pork sausages, it’s either Italian style, bratwurst, hotdogs or andouille/Cajun sausages for the most part, brats are probably the best option out of those for B & M/ toad in the hole.
What on earth is going on over there!
Mate, it's heartbreaking! American sausages are actually really good quality. All meat, no filler. But it's just not the same as those cheap British ones. Went back to the UK a few years ago and almost ate my body weight in battered sausage, pork pies, Scotch Eggs, sausage rolls.... you don't know how lucky you are!
American food seems to be more influenced by Eastern European and other Europe areas than the UK (likely due to immigration patterns). Our sausages in the US are often (but not always) more closely like German, Polish, etc. meats and I see a comparative lack of that here now living in the UK. UK sausages are great though. They’re just different styles.
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You did a bang up job of these ;) maybe sauté the onions a little bit more for some more caramelisation other than that, it’s looks delicious!
Always warm the gravy separately. Your just gunna have brown mash now
What the fuck
Yeah Mate, where’s the mash? Is it under that gravy? All that heats up different. Going to be some soupy potatoes when you go to eat.
The mash is way to sloppy, I get that you've mixed the gravy in. The mash should be slightly too dry, so when you do heat it up and add gravy it doesn't get too runny, make sure the gravy is very thick. People who make thin gravy go to hell.
Are you jokking lol
Where's the mash?
Not a dish that reheats well unfortunately.
Looks a solid effort to me
New British inadequacy unlocked
some English mustard when you heat them up
Nice lunch. What sausage did u use? Unlikely proper English bangers in US
http://goodfoodandredshoes.blogspot.com/2016/01/hairy-dieters-sausage-with-rich-onion.html?m=1 solid recipe for sausages in rich onion gravy and healthy! Edit Oh I forgot they must have the best pans and oven in the world as their time is very short on the sausages and the onions so use your own judgement
Looks good! Only thing I would do different is store in those boxes that have separate compartments and keep the sausages and onion gravy separate to the mash and peas. Also; try Lincolnshire or Cumberland sausages and red onions in the gravy
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They are British sausages. I got them from an international market in Cincinnati called Jungle Jim's.
Looks lovely but do gravy separately when your about to eat
Well there are a few too many peas, and they are garden peas, nothing wrong with that, I'm just a Farrow's giant peas kinda man. I think you've rolled the dice with the gravy and mash already going, that combination should only exist at the moment of eating. Overall, it's an eager display with room for improvement.
I love Farrows giant peas. Nom
Onions are undercooked and your gravy is rather pale. Still I'm now hungry so it obviously hits the spot
Never add wet to a carb in advance. That gravy shall absorb. And... Cook the onions...
Unlike a lot of people here, I think your gravy looks fine, a light brown is within the acceptable range of colouration for this style of gravy. I do share their concerns about reheating gravy after freezing or refrigerating it, but homemade gravy may well act differently to Bisto. My only real criticism is the onions but I do prefer mine cremated.
Flash fry the onions, should be brown/black
gravy’s just gonna turn into gooey thick tar like texture shoulda kept that seperate
To be fair, all these people saying about the mash mixing with the gravy and becoming sloppy when reheated may be a good thing because mash becomes very dry when reheated..
Get some browning or Madera in the gravy and caramelise the onions some more. Otherwise good effort.
The sausages need to be good quality with a high pork content - definitely not hot dogs, the onions need to have more colour (brown and slightly caramelised) and sliced a bit thinner and where’s the mashed potato - drowned in gravy? Need to be able to see it.
I agree with the onion comments. I hope there is plenty of proper buttery mash hiding in there!
Yeah the onions need a longer fry and should be golden and brown but I think you could arrange the meal itself better. I'd put the oninons and gravy on 1 side, then use the Sausages in the middle as a damn with mash support and the peas chilling out on the other end. You peas look abit dry. Maybe try a better pea quality but as a whole it's defo a decent effort and I'd destroy it!
Make the gavy on the day you eat the bangers and mash.
Make sure to use the water from your potatoes to make your Gravy. Not a bad idea to keep it separate until you're ready to eat. Enjoy
The gravy is way too light needs bisto gravy and cook the onion in that
I wish I could do meal prep but I cannot stand the way food tastes after it's been reheated and let's not talk about the texture. 🤢
Should use ice cream scoop for the mash Caramelise the onions boil the f#&c out of the peas till there grey burn the sausages. What you got there is a school diner especially if you still got lumps in your mash happy days.
Onion looks undercooked and gravy looks too light did you use chicken or beef gravy? Peas abit over done but other than that looks alright
Yeah, having that 5 times a week is a quick way to a heart attack.
No one should eat sausages 5 times a week.
1) wheres the mash? (Please tell me you used proper potatoes and not the instant packet crap?) 2) if the ingredients are fresh (the peas don't look it) please freeze the portions instead of putting them in the fridge for during the week as you will get bored of constant bangers and mash. 3) Fantastic job adding onions to the Gravy! Love bangers and mash topped (drowning) in onion Gravy! Be sure to get a bloomer loaf of bread from a bakery before eating to dip into the Gravy once you've eaten everything else.
That mash doesn’t look right to me, but I guess it’s all a matter of preference. Shouldn’t be too runny.
Tell them to stop immediately.
Yes.... what the fucking fuck is that ❓
Come Thursday you’ll be dreading lunch time.
The gravy looks like piss. Why are there onions? Where's the mash?
Cut your onions thinner and cook them for longer other than that looks great
Aw, I think you've done well
What the fuck vomited on your sausages - that cannot be onion gravy… can it? Make it go away.
Thats horrific
Personally, not a meal i'd have for lunch and too many peas for me but if that's your preferance, go for it. You've got a brilliant amount of onion and the gravy looks great! I hope you enjoy every meal, even if I do think it's mad having it five times in one week for lunch!