Northern_Lad
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GravyAs it's the middle of summer I thought I'd make something seasonal: bangers and mash. Thing is, I want to make some gravy with it, but I'm generally quite bad at it with sausages.
How do you do yours?
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dpack
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being a perverted yorkshire man
chop onion
bring to boil in minimal water for 5 mins
drain
add milk and shredded bread and mustard ,salt ,pepper
sub simmer foe 30 mins
add nutmeg
awesome with mash n sausage
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cab
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Slice some onions, brown them gently in a pan in a little hot oil, you're after caramelised not burned. Add some flour and stir in, add some stock (your choice of stock here, whatever you have thats good) slowly, stirring in with the flour till it thickens to your requirements. Add herbs, flavourings or whatever you fancy (sometimes thyme and sage, sometimes rosemary, somtimes rowan jelly, etc.). Season. Job done. Simple oniony-stocky gravy.
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sean
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Cab's right about a recipe.  I'm off for a little lie down.
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Northern_Lad
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So, would I be right if I...
Browned sausages and reserved.
Add some oil to the pan and 'deglaze'.
Add onions (and a little dark muscovardo?) and stir.
Add a spot of flour (tea-spoon for a large onion?)
Add some beer and bring to heat whilst mixing.
repeat last bit until happy with consistency.
Re-add sausages and finish cooking.
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Snowball
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Sounds about right. I would add a touch of mustard too.
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jema
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I find you need a light touch with beer and gravy, but then it is not something I do a lot.
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mochyn
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| Northern_Lad wrote: | So, would I be right if I...
Browned sausages and reserved.
Add some oil to the pan and 'deglaze'.
Add onions (and a little dark muscovardo?) and stir.
Add a spot of flour (tea-spoon for a large onion?)
Add some beer and bring to heat whilst mixing.
repeat last bit until happy with consistency.
Re-add sausages and finish cooking. |
If you've got some decent home-made ketchup or shutney I'd bung a tbsp. of that in too. And as jema says: not too much beer, but perhaps some stock (or I use my legendary dried veg. powder).
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cab
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| Northern_Lad wrote: | So, would I be right if I...
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Ish. Might have too much fat from the bangers. You oughtn't need any muscovado, just be patient with the onions. More flour than that for proper 'stand up' gravy, but a teaspoon full for runnier gravy, and I'd want some stock in there or, worst case scenario, a dab of Marmite.
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jema
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dunno about worst case, I'd certainly use a dab of marmite for a bangers and mash gravy.
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cab
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| jema wrote: | | dunno about worst case, I'd certainly use a dab of marmite for a bangers and mash gravy. |
Oh, so would I, by worst case I meant in case I had no stock in the freezer or lingering in the pressure cooker. Failing that I've always got some veg stock powder in, so a little of that along with the marmite would do the job.
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Northern_Lad
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Well, I didn't have any stock defrosted, and I didn't use beer. It was just the way I wanted it. The muscavardo didn't add much sweetness but something backgroundy, and it wasn't too fatty as I used thin sausages.
Me thinks I'll be doing it again.
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Cathryn
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Cab's recipe is what I use for making vegetarian gravy. You can skip any bits of dead animal and it still tastes delicous. 
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