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We hope you got insight from reading it, now let’s go back to pork bangers with creamy mashed potatoes and mushroom sauce recipe. To make pork bangers with creamy mashed potatoes and mushroom sauce you need 12 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Pork bangers with creamy mashed potatoes and mushroom sauce:
- You need 1 pack pork bangers
- You need 1/2 punnet portobello mushrooms
- Provide 6 medium potatoes, peeled and chopped into small cubes
- Provide To taste salt
- Prepare To taste freshly ground black pepper
- Take 2 large garlic cloves
- You need 1 teaspoon corn starch
- Use olive oil to fry
- Use 150 ml milk
- You need knob butter
- Take 1 cube chicken stock
- You need 5 dried porcini mushrooms
Instructions to make Pork bangers with creamy mashed potatoes and mushroom sauce:
- Fry the pork bangers for 15 minutes in a little olive oil
- Peel and chop the potatoes into small cubes and boil in a pot of lightly salted water for 20-25 minutes on a high heat until the potatoes are very soft.
- Mash the potatoes add a knob of butter, milk, season to taste and mix to combine.
- To make the mushroom sauce, roughly chop or tear the mushrooms into chunks and add to a pan with a little olive oil. Mince the garlic and add to the pan. Saute until golden brown and caramelized. In a small bowl add the dried porcini mushrooms with a little hot water. After 10 minutes, add the cornstarch with the chicken stock to this small bowl and add to the pan of mushrooms. This slurry will thicken the sauce to a gravy consistency.
- Serve the sauce poured over the pork bangers and mashed potatoes. Enjoy! :)
A rich onion gravy is the sauce that holds the whole thing together, ideally made with homemade beef stock. Pork sausages are served with fluffy mashed potatoes all bathed in a delicious homemade onion gravy. I think most meat eaters love sausages and when they piled on top of mash and swimming in gravy and bangers and mash with onion and beef gravy is my favorite comfort food. Pork chops can be substituted for the veal. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated.
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