Forum Thermomix
Thermomix Recipes for TM5 and TM31 => All In One Meals using the Varoma => Topic started by: Chelsea (Thermie Groupie) on June 21, 2010, 01:25:16 pm
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Bangers and Mash in a Tasty Onion Gravy
Serves 4 adults
Ingredients:
1 small onion - peeled and quartered
1 clove garlic - peeled
2-3 swiss brown mushrooms halved
50g butter
6-8 organic lean-beef sausages - each pricked with a fork several times
500-750g potatoes peeled and cubed (2-3 cm cube)
assorted sliced vegetables (carrots, beans, broccoli florets etc)
600g good quality beef stock
Salt and freshly cracked pepper to taste
2 tbsp cornflour
Preparation:
Place the onion, garlic, mushrooms and butter into the TMX bowl and cook for 3 minutes at 100 degrees, speed 4.
Place sausages in lightly greased varoma dish (ensure they are not covering all of the vents). I normally place 4 along the bottom and four on top of these facing the other direction.
Place vegies in varoma tray (once again check the vents).
Place the chopped potatoes into the rice basket.
Add stock, salt and pepper to the TMX bowl (I am generous with the pepper).
Place the rice basket into the TMX bowl and cook for 10 minutes at varoma temperature on speed 4.
Fit the varoma dish and tray onto the lid. Cook for 20 minutes at varoma temperature on speed 4.
Remove the varoma and rice basket (the sausages and vegies are ready to serve). Carefully remove the TMX lid (fat pools on the lid) and skim any fat from the top of the gravy mix inside the TMX bowl. There isn't generally too much fat if you use lean sausages.
If there is a build up of mushroom in the steamer basket scrape them into the TMX bowl. Add the cornflour and cook for 2 minutes at 100 degrees on speed 4 to thicken the gravy.
Notes:
If your sausages pop out of their skins, just pull the skins completely off before serving.
Variations:
Try filling the steamer basket with tiny scrubbed new potatoes. They steam really well and taste lovely with the sauce.
To make mash you need to remove the gravy and rinse the TMX bowl (don't fuss too much about it though). Check that the potatoes are cooked until almost falling apart. If they are not cooked enough add them into your bowl with some milk and cook a little longer. If they are fully cooked add your butterfly, potatoes, some milk and a dob of butter. Mix on speed 3 until they reach your desired consistency.
Steam homemade meatballs or small rissoles for an easy variation. Jamie Oliver makes quick meatballs by squeezing out blobs of meat from quality spiced sausages. He says life is too short to roll them into neat little balls and he likes them looking "rustic". I really love Jamie!
Photos:
View photos on my blog here (http://fulllittletummies.blogspot.com/2010/06/filling-tummies-bangers-and-mash.html).
cathy79 : I tried using vegetable stock concentrate instead of beef stock - very bland! Will have to try with real beef stock instead, I'm sure that will make all the difference.
CP: made this last night according to the recipe, but with a couple of swiss brown mushies added at the beginning as per the suggestion and using the beef stock
CP: we had it again tonight but added 3 x Swiss Brown mushies - bellisimo!
Zan: Added a couple of mushrooms (just button ones as that's what I had) at the beginning and used half bisto (english gravy granules) and cornflour for the thickening as had just used vegie concentrate stock
Zan:First time we did this we used beef with tomato and basil ones (macro organic at woolworths) the second time the chicken ones - the first produced a much nicer gravy and were far more appealing - really looked fine, the chicken ones were a bit insipid looking. Though 2 mins in the fry pan afterwards would have browned them up fine.
Judy: I used Mild Beef Curry sausages from Foodland, 5 thick ones and we could only manage to eat 1 each. The reason I finally did this recipe was because I had 180g of leftover caramelised onion in the fridge that needed to be used. I sauteed the garlic, added 110g of the onions (froze the rest) and as I had forgotten to buy some mushrooms I added one of those tiny 3gm packets of dried which I had soaked, adding the soaking liquid in with the beef stock. The gravy was very tasty, made heaps so I have frozen what I didn't need to go with the 3 remaining sausages.
Judy:This time I used a couple of swiss browns in the gravy along with 100g of my frozen caramelised onion and 1/4 tspn sambal oelek. The potatoes in the basket were covered in bits of mushroom from the steaming process so I rinsed them out under hot running water before mashing them with hot milk and butter - didn't want them looking too grey. It is such an easy meal to make and I really enjoy sausages cooked this way. A tasty gravy and good quality sausages is certainly the key to success here.
Judy: Finally tried my suggestion of cooking this with the sausages in the steaming basket, diced potatoes, pumpkin and slices of carrot in the varoma dish and finely sliced cabbage on the varoma tray. I used beef chipolatas (10 of them). I followed the recipe but left the steaming basket with the sausages out, cooked the first stage (Gravy & vegies) for 15 minutes then added the basket with the sausages and cooked a further 15 minutes. The mashed potatoes were therefore nice and white and not grey from the mushroom gravy.
Kimberley:I didn't have beef stock so just used some chicken stock powder in water, and for the last 2 minutes added 1 tblspn of cornflour and 1 tbspn of gravy. It was a light coloured gravy but really yummy.
rainbow: I already had a mushroom sauce to serve so I proceed as follows:
600g water in tmx bowl
500g potatoes in basket
Sausage in varoma dish
Cook 20 mins varoma speed 4
Add vegies to varoma tray and continue cooking another 10mins varoma speed 4
everything cooked in that time so I simply emptied the bowl and added the potatoes with about 30g butter and some milk
used the butterfly and mashed at speed 3 for approx 30 secs.
Served with the Mushroom sauce and it went down well with the family, very easy meal.
KarenH: I added extra mushrooms (4 swiss browns) in with the onion and garlic at the first step, and so my potatoes were slightly brown/grey in colour, but were extra tasty. I also used gravox instead of flour, and it almost made the gravy too tasty (if there is such a thing!). I think the onion, garlic, beef stock and mushrooms were plenty of flavour without using the gravox - next time I will try with flour.
Kaily47:I could only get Chicken Sausages as all the others had additives so I made these changes
I used Chicken Stock instead of Beef Stock, added an extra clove of garlic and onion.
I diced the onion & garlic on Sp 5 for 3 sec first
I could get swiss mushrooms, so used button but added about 6
I added 100g of butter instead of 50g as I had added so much extra
I also used half sweet potato & half potato
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Chelsea, I would never have thought of doing sausages in the TMX so appreciate this recipe and serving ideas. I also enjoy checking out the photos on your blog. Thanks for posting.
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Another great all-in-one-dish, thanks Chelsea. I am surprised no one has thought of this one before.
Could use gravox as the thickening agent if you wanted a brown onion gravy.
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It is really just the combination of three different forum recipes. The hard work was already done for me. ;) ;D
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Yes Chelsea, but you still came up with the idea of putting them all together to come up with this recipe and it is bound to be popular - you know how much our men love bangers & mash :-)) :-))
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It is good to have recipes like this to show people they can still do meat and three veg with a TMX (if they have too). :-)) ;D
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Good work Chelsea. Great work with one pot dish. :-* :-* :-* :-* I can taste that gravy - yum
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Sounds tasty, if only I had the ingredients to make it tonight! :(
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I love sausages done in the varoma. Have been doing them way for ages. Started out when I converted my curried sausages recipe. This recipe is sure to be a HUGE hit in my family with all the males :-)) ;D ;D Thank you :-*
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You convinced me to give steamed sausages a try Kathryn. I would never have tried them otherwise. ;D
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Made this tonight. It was good. My gravy was a bit boring, but I am wondering if it has something to do with the stock powder I use. I have never had a successfull gravy yet.
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We had this on Saturday night - beautifully steamed vegies and sausages, but need to work on the sauce, but that's my fault.
I tried using vegetable stock concentrate instead of beef stock - very bland! Will have to try with real beef stock instead, I'm sure that will make all the difference.
Thanks for another great idea Chelsea.
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This sounds good. We don't eat sausages very often but would be well worth a try for a Sunday night or similar. Thanks.
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Thanks for trying it guys. I wouldn't recommend the sauce without some flavoursome beef stock - yeeeeek! It isn't a strong tasting gravy like gravox or maggi, but we love it when made with homemade beef stock (and there are no nasties). ;) ;D
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Just another thought ;D. If you want to make the sauce more flavoursome you could add a couple of swiss brown mushrooms to the onion and fry them both in the butter - yum! The potatoes may end up a bit flecked from the mushies, but they would be extra tasty too. Either way you would still need tasty beef stock though.
Also if you are happy to use gravox as the thickening agent that would also give the flavour a boost (as JD suggested). :)
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I was thinking about the sauce as I had leftovers for lunch earlier. You could flavour the sauce with just about anything - there is a delicious bacon and tomato sauce on the side of the Gravox box that I would love to replicate without the gravox. Or honey & mustard would be nice, or bacon and mushroom. Or a mild curry? Endless choices.
Will definitely make again and experiment with the sauce base.
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Yes you could really do anything with it as long as you have enough liquid to cook the potatoes in. :)
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made this last night according to the recipe, but with a couple of swiss brown mushies added at the beginning as per the suggestion and using the beef stock. it was extremely tasty, and that basically was the main topic of conversation at the table the whole time! (I used the Coles Angus beef sausages with garlic and parsley)
you're on to a winner here chelsea, and this will become a regular in our house ;D 5/5
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Oh thank goodness CP63. I've been really hoping that this recipe isn't a dud and have been trying to figure out how to make the sauce more tasty. I will modify the recipe to include the mushrooms as an option. Many thanks. ;D
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Oooh, a family favourite - I never thought I could do the whole lot in thermie. Thanks for opening my eyes. As soon as DD2 wakes up from her nap I'm off to buy some sausages ....
I am going to be sooo popular with DD1 - pasta for dinner yesterday, and sausages today. Her 2 favourite meals ;D
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I am going to be sooo popular with DD1 - pasta for dinner yesterday, and sausages today. Her 2 favourite meals ;D
50,000 good mother points to you CarolineW. Hope yours points last longer than mine seem to. I can earn them in the morning and have lost them by lunch. ;D ;D ;D ;D
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50,000 good mother points to you CarolineW. Hope yours points last longer than mine seem to. I can earn them in the morning and have lost them by lunch. ;D ;D ;D ;D
Isn't it supposed to be the other way around VHJ, the kids get the points and lose them when they play up :D :D
I didn't know Mums were also on a points system these days.
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Yep, point systems certainly seem to be operating for the parents in this household ;D Generally speaking if I've done well with the point system, they hold out until the end of the day - but count for nothing the next day. I now know to be grateful for the day, at least!
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Made this tonight and it was lovely. Added a couple of mushrooms (just button ones as that's what I had) at the beginning and used half bisto (english gravy granules) and cornflour for the thickening as had just used vegie concentrate stock. But it was all so full of flavour.
Kids loved it.
Used Woolworths Organic Beef with tomato and basil sausages - very tasty and a fav here.
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Just had to 'bump' this recipe, because we had it tonight but added 3 x Swiss Brown mushies - bellisimo! :-*
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I didnt have much joy with the recipe when I cooked it a few days ago. ???
The veg were over cooked (I think steaming them for probably 3-5 min would have been sufficient- and that is easily fixed for next time). The mashed potato was really starchy and runny (I only added a tiny splash of milk at the end though???). The gravy was also very starchy and went really rubbery when I added the cornflour. In fact we were able to peel the gravy off the sausages like it was a thick layer of skin. LOL
I didnt like the sound of steamed sausages so I cheated and fried them seperately in a frying pan- they were nice. :D
But what did I do wrong with the rest of the recipe? :o Might the sausages fats/flavours be necessary to make the gravy work out properly? I cant help thinking though that the starch dripping down from the spuds and vegies isnt a good thing for the gravy?
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Hi Millipede. So sorry it didn't work out for you
If you use good quality lean organic sausages (real meat without fillers) then you would have flavoursome meat juices dripping down and very minimal fat. The meat juices form the base of the gravy like a traditional pan-style gravy. I really wouldn't recommend normal snags as they are so fatty and horrible. I probably wouldn't make the sauce without steaming the sausages (or without beef stock) as it wouldn't really be a meat gravy.
If you aren't steaming sausages then you would need to adjust the steaming times as either your varoma dish would have been empty or you would have spread the vegies throughout the dish and tray. The steaming times given are for a full varoma dish and tray (similar to Baf's chicken meal).
:)
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P.S - There isn't any flour in the sauce until it is thickened so I think you must have had floury potatoes to end up with starchy mash. I love dutch creams for mash and just about everything else (even though they take extra time to cook). :)
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maybe you chop your veges a little finer, and so its worth noting for next time and you know how you enjoy them most. My Varoma tray is pretty full.
If you cut your potatoes up into bigger chunks (depending on size; a medium potatoe into about 6, and a smallish one about 4) they shouldn't be too broken up. I haven't made the variation with mashed potato, only the chunky potatoes in the steaming basket. I have used ordinary Delaware.
I think the sausages I have used are low fat as I don't have any fat pooling on the gravy, but there are juices that have run out of the Varoma and through the MC hole onto the potatoes which just add to the flavour. I then chop the sausages into roughly 4 chunks each and add to the gravy in the Thermoserver.
(Maybe as CTG says the point of difference is because you weren't steaming your sausages. I know it doesn't sound great, but it is healthier and you wouldn't know the difference really when it is covered in the gravy).
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Chelsea, thanks for your thoughts. They sound very reasonable- esp regarding the steaming time for the veg since the varoma didnt have the snags in it. And sounds like you defiantly need to have the snags in there to make the gravy properly. Its just such a shame I cant bring myself to serve up steamed sausages LOL. (I did try steamed meatballs in the varoma and thought they were aweful compared to ones that had been browned off first- so its on this basis that I am refusing to eat steamed sausages :D). I guess I could buy some sacrificial sausages for the gravy and them fry up some which I actually serve.
Awww getting too complicated and it would just be easier to make the mashed potato in the TM as per the everday cook book and fry the sausages in a pan and make the gravy in the pan juices LOL.
Still it was nice to have my eyes opened up to another way of doing it and it was good to give it a try. :)
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LOL - Yes it's very ok to give negative feedback. Especially when it is done as politely as you did :). I'm kind of not surprised that you didn't like it. Overcooked veg, starchy potatoes and a gravy without meat juice. It wouldn't appeal to me either :).
It is honestly worth giving steamed snags a go though. I was really amazed when I read on the forum here that people were steaming their sausages and thought they must have tasted and looked terrible. I decided to give them a go one day and I haven't pan fried them since. :)
This recipe gets so much interest on my blog. From the emails I get from friends, people either seem to love it or hate it. :)
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Millipede, you could always steam the sausages then panfry them for a bit of colour - best of both worlds? I can remember when I was a kid and my parents used to hold BBQ's for the tennis club at our place. The sausages were always boiled first before throwing onto the BBQ.
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Also if you don't like the idea of steamed sausages use the darker coloured ones. First time we did this we used beef with tomato and basil ones (macro organic at woolworths) the second time the chicken ones - the first produced a much nicer gravy and were far more appealing - really looked fine, the chicken ones were a bit insipid looking. Though 2 mins in the fry pan afterwards would have browned them up fine.
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We had this for tea tonight (at last) and it went down very well indeed. I used Mild Beef Curry sausages from Foodland, 5 thick ones and we could only manage to eat 1 each. The reason I finally did this recipe was because I had 180g of leftover caramelised onion in the fridge that needed to be used. I sauteed the garlic, added 110g of the onions (froze the rest) and as I had forgotten to buy some mushrooms I added one of those tiny 3gm packets of dried which I had soaked, adding the soaking liquid in with the beef stock. The gravy was very tasty, made heaps so I have frozen what I didn't need to go with the 3 remaining sausages. I went to the extra trouble of making a half batch of parsley sauce for the cauli but I wouldn't go to that trouble again and will try and keep it as simple as possible. Thanks Chelsea, DH might get sausages a bit more now and he will be pleased about that.
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Oh yummy. I love caramelised onions and can imagine they would work very nicely in this. :)
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Thank you we LOVED this. I was a bit skeptical about the steamed snags too, but this is the only way I will be doing them from now on. I didn't have beef stock so just used some chicken stock powder in water, and for the last 2 minutes added 1 tblspn of cornflour and 1 tbspn of gravy. It was a light coloured gravy but really yummy.
Thanks again, will be doing this regularly!
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We had this again today for lunch - fancy us eating sausages twice in a month :o :o This time I used a couple of swiss browns in the gravy along with 100g of my frozen caramelised onion and 1/4 tspn sambal oelek. The potatoes in the basket were covered in bits of mushroom from the steaming process so I rinsed them out under hot running water before mashing them with hot milk and butter - didn't want them looking too grey. It is such an easy meal to make and I really enjoy sausages cooked this way. A tasty gravy and good quality sausages is certainly the key to success here.
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I tried this recipe tonight. I already had a mushroom sauce to serve so I proceed as follows:
600g water in tmx bowl
500g potatoes in basket
Sausage in varoma dish
Cook 20 mins varoma speed 4
Add vegies to varoma tray and continue cooking another 10mins varoma speed 4
everything cooked in that time so I simply emptied the bowl and added the potatoes with about 30g butter and some milk
used the butterfly and mashed at speed 3 for approx 30 secs.
Served with the Mushroom sauce and it went down well with the family, very easy meal
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Good idea with the mushroom suace. Thinking :-* :-* :-* :-*
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I tried this tonight as my first effort ever using the varoma - and it was fabulous! I was also a steamed sausage sceptic, but they were wonderful. I added extra mushrooms (4 swiss browns) in with the onion and garlic at the first step, and so my potatoes were slightly brown/grey in colour, but were extra tasty. I also used gravox instead of flour, and it almost made the gravy too tasty (if there is such a thing!). I think the onion, garlic, beef stock and mushrooms were plenty of flavour without using the gravox - next time I will try with flour.
Thanks for a fabulous recipe!
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I am so glad that you liked it KJH. It is such an easy dish to make and very tasty with the mushrooms. :)
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I have been making this a bit lately as we are growing our own mushrooms and the portabellos are going crazy. The past couple of times I have filled the steamer basket with washed new potatoes (tiny little ones with their skins on). They cook beautifully and are so yummy!!!
Please note that I have changed the recipe to include the step of scraping the mushroom sludge from the bottom of the steamer basket into the TM bowl (before thickening the gravy). I wouldn't want anyone throwing away all that yummy mushroom flavour! ;D
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Chelsea, you know how the potato can get a greyish colour because of the mushrooms cooking below, I was wondering if you could perhaps steam the sausages in the basket and put the potatoes up into the varoma dish. Anyone tried this method?
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It is definitely worth a shot. I don't think I could fit enough snags in the basket to feed us (and have the steam move around and cook them properly), but if you were only steaming 4 or 5 I think it would work well. :)
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I made this dish tonight and the whole crew loved it!! We were big sceptics of snags in the varoma, but they come out beautiful, and the mash was nice too, but next time I might use less milk, I like it a bit more formed up than what I produced tonight....
This ones going on the menu list...
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It is surprising when you steam snags for the first time. They often don't look overly appealing, but can easily be covered with some gravy. I'm glad you enjoyed the meal. :)
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DS9 made this one for us last night. The sausages were the best ever according to DD7. The mashed potatoes were great because they had a nice stock/onion flavour. We didn't end up adding any butter or milk as they still had a bit of moisture from the stock. Unfortunately the gravy was much to salty and thick. I wasn't around when the salt was added and we used vege stock concentrate. It didn't matter though. We enjoyed it with a creative salad and found we had sufficient after 1 sausage. Normally my family would have 2 or 3 sausages each.
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I'm glad you enjoyed it Sue. Steamed snags are yummy. :)
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Finally tried my suggestion of cooking this with the sausages in the steaming basket, diced potatoes, pumpkin and slices of carrot in the varoma dish and finely sliced cabbage on the varoma tray. I used beef chipolatas (10 of them). I followed the recipe but left the steaming basket with the sausages out, cooked the first stage (Gravy & vegies) for 15 minutes then added the basket with the sausages and cooked a further 15 minutes. The mashed potatoes were therefore nice and white and not grey from the mushroom gravy. DH has not been eating much lately but he cleared everything on his plate today - it was delicious.
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Great work JD! I hope your DH is going along ok.
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Thanks Chelsea, he is not as good as we would like but we are coping.
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You are an amazing lady JD!!! :-* :-*
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Thanks Chelsea, sometimes I need a bit of support & encouragement :-* :-*
I took a plate of this meal around for Mum today and she rang me tonight in raptures over it. Who would have thought the humble sausage could get so many rave reviews cooked this way. All those steamed sausage sceptics out there, please give it a go.
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I've seen this recipe for a while now on the forum, but have never opened the thread until today. There are two things i probably have to overcome (the reasons why I didn't think I'd want to try this)
i. the sausages are steamed; how does this look, and does it look much different to boiled sausages. I can probably get over this by frying them in a pan to colour them up a bit.
ii. the sausage fat going into the basket and bowl downstairs. I've always discarded sausage fat and find the thought of it coating the potatoes and dripping into my gravy a bit overwhelming. i know probably full of flavour, but sausage fat is super solid at room temperature. i'd probably have to place my sausages on some baking paper to catch the fat; I'm prepared to sacrifice a bit of flavour for that.
I'm terrible, aren't I? I can't bring myself to make the steamed meatloaf, either.
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thermoheaven, if you buy good quality sausages you will not have a problem with the fat. I am not a fat loving person and if I can eat this meal (not being a lover of sausages) anyone can and believe me, the men in your family will love it. The sausages do not look steamed, chicken sausages would be paler though but I don't use them because of their usually high fat content. They are then covered in mushroom gravy and no-one would ever know they were steamed. It is not an expensive meal to try so give it a go and be pleasantly surprised.
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Thanks, JD. I did read that a few people didn't like sausages and liked this, that's why I thought I could voice myself. I might give this a go when I see my nephews, who love sausages. I know you say to use good quality sausages, but my nephews love the regular woolworths sausages - would that work?
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I'm sure they all work thermoheaven but the cheaper ones would contain more fat. Having said that, the beef chipolatas I used yesterday were not that expensive and I saw no sign of fat in the gravy.
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I've used the Angus sausages from Coles and they were lovely
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I think it is worth trying steamed sausages. I know I was pleasantly surprised. I made curried sausages last night with steamed rice and it is so nice not to have to stand around turning them in the pan or cleaning the grill after grilling them. I'm sure a little bit of fat does drip down in to the bowl, but most of it pools around on the lid. I take the lid off quite carefully. Chicken snags look terrible steamed (in my opinion), but beef ones are fine. I wouldn't serve them without a sauce or gravy though. I probably wouldn't bother steaming if you were then going to brown them in the pan, but then I really hate washing up. ;) :)
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This was a winner for tonight's tea :)
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If you are doing the sausages in the varoma can't you just lay them on wet baking paper and this will stop the fat (if any) from dripping down into the bowl? A quick roll on paper towel will then remove any of the pooled fat from under the sausages.
I haven't read the whole thread so sorry if someone has already said this.
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That's a good idea. I wonder if they would cook as well though. I am guessing the steam coming through on the underside of the snags would be blocked off? Something to try. :)
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More success - DS & DD loved this. I think the yummy gravy is the key ingredient - mushroom & onion is great but you could certainly tweak flavours. Carrots and corn cobs perfectly cooked as well. Definitely do again!
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Well done Fiona. It is great to find meals that the family like. :)
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did this for dinner tonight after a slight hicup creating my first non TMX day since it arrived on Saturday. It was delicious whole family (kids 7 & 14) and hubby happy, although probaly would have been better if Ihad read the cornflour instruction properly, did 2 tea spoons and as a result no really thick but still enjoyable.
Last night we had the mash from the beginners book which didn't cut it so tonight cooked them in the basket but then used my potato ricer and everybody was happy!
Thanks very much for the recipe. Time to start looking for tomorrow nights meal.
Deonie
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After much discussion with my DH who had declared that he was not eating steamed sausages, I made this on the weekend. I also added the mushrooms at the start and then some onion jam I had made to the gravy at the end. I didn't bother with the bits of mushrooms that were in the potatoes and just mashed with butter, milk and a little Parmesan cheese. Not only did my DH have to eat the sausages he had to follow it with humble pie. My DS declared the potatoes the best he had ever tasted and the whole family is asking when they can have it again next. Overall a very quick and easy to prepare meal with great results. 5/5 in my book. Thanks Chelsea for a great recipe.
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I'm glad you enjoyed it. :)
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Ha ha, got to love it when men do a turnabout Twitterpated. There are too many positive comments of this recipe for it not to be liked in any household.
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I must admit Twitterpated, I loved the idea of this but was a bit put off by the thought of steamed snags. Finally gave it a go tonight & - apart from managing to make potato puree rather than mash - we loved it. Totally delish & it will definitely feature again in this little household........Thanks Chelsea (need a slurping emoticon methinks ;D ;D)
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We had this for dinner last night. It was delish - all enjoyed it very verymuch.
I was having a cook of with a friend and she was a cooking the same meal without the TM. It took her 1 hour, she burnt her pan and the food was not tasty, she gave up on the gravy. She was quite stressed, I sms saying"my cat is on my lap. watching the news, having a glass of wine" she was not impressed. I am trying to convert her to buying a TM.
This might have done it, we had a relaxed tasty dinner and she had burnt offerings with a pan to scrub.
Hally
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;D ;D ;D Loved your little cook off - yay, TMX was the winner. Poor friend ;)
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I'm so glad people are enjoying this recipe. :)
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Thansk JD - sms her last night and she was haivng pizza, so I think she is geting more serious about buying a TM
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Have been wanting to make this for ages but until tonight just never got to it. OMG it is delicious. My family will tell you they don't like mushrooms but tonight they cleaned it all up. The potatoes were very dirty but the flavour of the gravy through them was fantastic. Thanks for a lovely recipe.
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For snags this certainly is one of the biggest taste surprises on this forum. Nice to see you finally tried it Jan.
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This dish is one of our favourites. I use yellow fleshed potatoes such as Nicola or Dutch cream (and button mushrooms) so the mash is always a lovely buttery yellow colour. Also, the sauce is based on my vege stock concentrate thickened with wholemeal flour which seems to give the sauce a good colour (although not as dark or rich as pan fried of course). I also skin the sausages (always organic ones) before putting them in the varoma.
I must admit that the first time I cooked this I was surprised at how great the steamed sausages are!
This dish is a fabulous all in one, and better than pan fried or grilled sausages with a lot less mess to clean up. Thank you Chelsea for sharing this recipe.
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Thanks for the review. It is always lovely to hear of people enjoying your recipes. :)
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I'm just wondering if there is any reason why this dish couldn't be cooked at a slower speed and then the mushrooms wouldn't mix though the cubed potatoes? Am I right in thinking that the potatoes are steamed so wouldn't need the liquid swishing through them?? I'm needing advice with my own recipe. ;D ;D
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That is so funny ;D
I found the recipe to be perfect, just need to use less butter in the gravy, it is on my spreadsheet marked budget family fav TM.
Hally
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The mushies don't worry me as I never mash the potatoes (just leave them cubed), but I wondered if that would help the people that like normal mash. :)
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I'm just wondering if there is any reason why this dish couldn't be cooked at a slower speed and then the mushrooms wouldn't mix though the cubed potatoes? Am I right in thinking that the potatoes are steamed so wouldn't need the liquid swishing through them?? I'm needing advice with my own recipe. ;D ;D
I thought about cooking is on a lower speed next time to keep the mash cleaner but have to admit, I loved the taste of the mash with the "bits" through it. ;) ;).
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I tried it last night at a lower speed but there didn't seem to be as much steam coming through and I ended up turning it back up. :)
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Good one Chelsea :-* nice and easy!
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5477.jpg)
Although the sausages weren't too handsome :P I was assured it tasted great by empty plates :)
I also do prefer sausages steamed.
I didn't add mushrooms to the gravy (kids wouldn't touch it then), so for the gravy I just used the onion/garlic/no added salt/salt reduced beef stock.....and for the thickening part I used Knorr rich brown gravy granules. Tasted wonderful! I will thicken it slightly next time with perhaps some cornflour, or and extra Tbsp. of knorr gravy.
Added lemon pepper to the zucchini & carrots, and the whole lot was cooked perfectly for the time written.
Thanks Chelsea :)
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I keep a bottle of Thermomixer's onion jam on hand at all times. I generally add this to the gravy at the end. It always turns out nice and very flavoursome. The only thing I do differently is I get my DH to BBQ the onions first - brings out the sweetness of the onions.
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I made this tonight (minus the mushrooms as I didn't have any) and it was a big hit. I made it with home grown onions, potatoes and aubergine which was exciting, as I didn't really get to grow much last year. I have to say that it was a mistake to have it with aubergine as it all looked rather 'brown'. A bit of vivid green and/or orange would have been welcome. Still, it was all delicious and a hit with the family.
It's gone onto my favourites list. Thanks for sharing Chelsea! :-*
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Thanks Caroline. I agree it is exciting to use home grown produce. We only really have cabbage and leaks on the go here at the moment which is a bit limiting, but still fun. :)
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Bangers and Mash in a Tasty Onion Gravy
Serves 4 adults
Ingredients:
1 small onion - peeled and quartered
1 clove garlic - peeled
2-3 swiss brown mushrooms halved
50g butter
6-8 organic lean-beef sausages - each pricked with a fork several times
500-750g potatoes peeled and cubed (2-3 cm cube)
assorted sliced vegetables (carrots, beans, broccoli florets etc)
600g good quality beef stock
Salt and freshly cracked pepper to taste
2 tbsp cornflour
Preparation:
Place the onion, garlic, mushrooms and butter into the TMX bowl and cook for 3 minutes at 100 degrees, speed 4.
Place sausages in lightly greased varoma dish (ensure they are not covering all of the vents). I normally place 4 along the bottom and four on top of these facing the other direction.
Place vegies in varoma tray (once again check the vents).
Place the chopped potatoes into the rice basket.
Add stock, salt and pepper to the TMX bowl (I am generous with the pepper).
Place the rice basket into the TMX bowl and cook for 10 minutes at varoma temperature on speed 4.
Fit the varoma dish and tray onto the lid. Cook for 20 minutes at varoma temperature on speed 4.
Remove the varoma and rice basket (the sausages and vegies are ready to serve). Carefully remove the TMX lid (fat pools on the lid) and skim any fat from the top of the gravy mix inside the TMX bowl. There isn't generally too much fat if you use lean sausages.
If there is a build up of mushroom in the steamer basket scrape them into the TMX bowl. Add the cornflour and cook for 2 minutes at 100 degrees on speed 4 to thicken the gravy.
Notes:
If your sausages pop out of their skins, just pull the skins completely off before serving.
Variations:
Try filling the steamer basket with tiny scrubbed new potatoes. They steam really well and taste lovely with the sauce.
To make mash you need to remove the gravy and rinse the TMX bowl (don't fuss too much about it though). Check that the potatoes are cooked until almost falling apart. If they are not cooked enough add them into your bowl with some milk and cook a little longer. If they are fully cooked add your butterfly, potatoes, some milk and a dob of butter. Mix on speed 3 until they reach your desired consistency.
Steam homemade meatballs or small rissoles for an easy variation. Jamie Oliver makes quick meatballs by squeezing out blobs of meat from quality spiced sausages. He says life is too short to roll them into neat little balls and he likes them looking "rustic". I really love Jamie!
Photos:
View photos on my blog here (http://fulllittletummies.blogspot.com/2010/06/filling-tummies-bangers-and-mash.html).
I am still a traditionalist and cook the snags on the BBQ (it's a guy thing) but the rest of it I liked, quick 'n' easy
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thermoman, you don't have to quote the whole text only a part of it by deleting all the unnecessary stuff that you don't wish to quote, or even just reply without a quote as we will mostly know what you mean
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I'm glad you liked it thermoman. I love snags on the BBQ too. :)
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OMG so delicious! Just love this recipe, thank you so much for posting it. Apart from forgetting to prick the sausages and adding a bit of gravox to thicken the gravy this was so simple I felt silly raving on about how yummy it was. The best bangers and mash I have ever had. And the veggies were cooked perfectly, the timing was spot on. Yay for another easy dinner option!
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So glad you enjoyed it. It is a very tasty and easy meal. :)
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I have been a fool not to try this recipe before otherwise I would have realized what a gem it is.Of course DH walked by when I putting the sausages in the Varoma and questioned whether "boiled" sausages tasted good :P I said they were going to be "steamed" He admitted that the meal was very tasty but asked that I remove the sausage skins next time.Thanks Chelsea for a lovely recipe :-*
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It just takes time to get around to all the brilliant recipes on the forum CC and when we do one that like this, we do wonder why it has taken so long. It is getting harder and harder to do all those we have earmaked with so many being added but all we can do is plod on and do the best we can. Glad you finally got around to this one though, it surprises everyone I think.
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I'm glad you enjoyed it CC. It took me a while to work up the courage to steam sausages. I thought they would taste terrible. :)
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I've never been a fan of sausages and don't eat mashed potatoe so have never looked at this thread but with so many responses I couldn't help myself. I might have to give it a go, I'm sure the kids will love it.
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I made this tonight (with a few adjustments) and it was so so so so so so so so so so so so so so so so so so so so so so YUMMY!!!!! Even my girls ate it and they are so dang fussy!!!! My youngest licked the plate she liked it so much.
I could only get Chicken Sausages as all the others had additives so I made these changes
I used Chicken Stock instead of Beef Stock, added an extra clove of garlic and onion.
I diced the onion & garlic on Sp 5 for 3 sec first
I could get swiss mushrooms, so used button but added about 6
I added 100g of butter instead of 50g as I had added so much extra
I also used half sweet potato & half potato
The gravy was so flavoursome I could easily eat just it and the mash as the whole meal (I just may do that with the leftover for lunch tomorrow :P ;) :P)
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I also wanted to say that we have always boiled our sausages before using them in curries, stir-fry etc, so I haven't seen steaming them as anything weird.
I've been told by a few cooks you should even boil your sausages before frying, the taste is 10 times better. I have never bothered though as we rarely have sausages fried, but it makes a massive difference to the curries and stir fries I make.
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Why it has taken me this long to try this really tasty old favourite I will never know. Thank you Chelsea for a big winner - I sprinkled herbamore over the vegs in varoma and added a little cheese to the potato when whipping with butterfly......delish!!!!!!!
(https://lh3.googleusercontent.com/-MXB7_0uDnYU/TobblEV0SBI/AAAAAAAAJvk/IuWxFo-b-JM/s720/Bangers%252520and%252520Mash%252520002.jpg)
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Looks yummy Robyn! :)
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Well I finally made this and we all liked the gravy but my son refused to eat more than half the sausage and said he would like them if they were the type used in England!!!! He's never even been to England and the only way we have ever had sausages is on the BBQ - no idea what he is talking about. Sometimes you just can't win, it seems every recipe on here that get great reviews my son doesn't like.
The recipe was great but we probably won't worry about making it again, but may use the gravy recipe to go with other things.
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You can't win them all. :)
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Hi Wonder, when I had this problem with my kids I just served it up again but usually with a fantastic new name. I gave the kids fish and called it water chicken as they didn't like fish. They also didn't like pumpkin soup so I poured it over cooked pasta and called it pasta with a creamy orange sauce. They loved it! The trick with some kids is to try, try, try again. With others you just give up and cook something else. ;D
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Very true. You could always chop the snags up and mix them through the gravy. :)
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He's a pretty good eater really but he can be very fussy with what he will and won't eat. I'll leave it for a while and try with different sausages and see how he goes.
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This is cooking away as I type. I am so excited as this is MY favourite meal.
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Fantastic! ;D
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:D we just had this for dinner - BIL and his wife were here too, only prob was BIL doesn't like mashed potatoes, so DH deep fried them after steaming - were yum! 5yo - who doesn't like sausages - had a second helping, 2yo - who likes anything she doesn't have to swallow!! - actually cleared her plate, 9mo - who eats ANYTHING (food or otherwise) - had all she was offered. DH gave it 5/5, BIL was 10/10, SIL said "very yum, can I have the recipe??!" (she has a TM too) so I think a very big THANK YOU is in order from here! Thank you so much for our delicious easy tea!! :D
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No worries. I'm glad you enjoyed it. It is super easy. :)
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Made this tonight. I used a larger onion as that was all I had. I mashed the spuds but must have done it too long as it was more of a puree than mash. I am still on my L plates so that's probably why. I haven't made them in the beast before. The gravy was good but looked insiped. It was yummo though. The gravy was too thick for me - next time I would only. Use half the cornflour but that is my personal preference not the recipe.
All in all it was really good, will def make again. 4.5/5 thanks for sharing
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quite often I will stop a couple of secs before its specified because I want to have a look at the size of the chopped mix. Better to be able to chop 1 or 2 secs more than have a mush on hand. I do like my veges chopped more rustic.
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Hi Wonder, when I had this problem with my kids I just served it up again but usually with a fantastic new name. I gave the kids fish and called it water chicken as they didn't like fish. They also didn't like pumpkin soup so I poured it over cooked pasta and called it pasta with a creamy orange sauce. They loved it! The trick with some kids is to try, try, try again. With others you just give up and cook something else. ;D
Love 'water chicken', what a great name!
I have a bout of insomnia tonight and am browsing the forum, something I rarely have time to do lately. I can't believe I haven't seen this recipe! Will get some sausages tomorrow and make it for tea. We have butcher sausages at our local store and they're delicious any which way.
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I made this tonight and we fully enjoyed it, thanks Chelsea. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Savoury/IMG_1002.jpg)
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Julie, that looks great, did you cook the sausages in the varoma and did you leave the skins on?
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Hi Wonder. Yes I cooked it all in the TM except for the potatoes, prefer other methods for them, and yes, the skins stayed on. ;D
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This recipe is always a winner - another great pic Julie :) :)
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Hmm... I wasn't keen on the steamed sausages and I need to make the gravy tastier. The guys in the family scoffed it though!
I didn't use mushrooms, only onion. I used my own chicken stock and it wasn't at all salty, that was probably the issue.
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Beef stock and mushies add the flavour. Can't win them all. :D
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I make this with just the EDC vegetable stock concentrate, and use a good 2 handfuls of button mushrooms instead of the brown. It makes a delicious sauce, it's a family favourite here. :) Thanks Chelsea.
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I tried this tonight, and it wasa great success! But it really looked like none of the photos posted. I added mushrooms to the gravy but maybe too many as the potatoes ended up sitting in the gravy and so ended up grey! It took a little while to convince DD4 to eat it (she had declared she didn't like gravy), but when she and DS1 tried it they were hooked. But did I do something wrong that the potatoes were such a bizzare colour?
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I find that if I put in any more than 2 medium sized mushrooms the potatoes end up quite grey. They taste yummy but don't look appealing. :)
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Cooked this tonight using some organic sausages from Woolies.
- Thumbs up from DS2
- DH really enjoyed it, and asked where I got the recipe, and I told him it was a recipe from the same lady of Chow Mein and Italian Meatballs fame, to which he said to keep cooking recipes from her.
- DS1 who is severely autistic and who is extremely limited in his diet, and who has not touched a sausage in over 5 years, showed some interest in what was going on our plates and decided to eat 2 sausages! (He obviously like them steamed).
Thankyou Chelsea! If you were ever to put out a thermomix cookbook I would buy it, based just on the 3 recipes of yours I have cooked, simple honest food.
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That's lovely spektor - thanks. I've noticed you moving through my recipes. :)
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We made this tonight. The gravy was delicious, if a bit runny for my preference, and I ended up defrosting one of the ill fated naan breads to sop it up with. I also loved the mashed potato cooked in the beef stock. DH and DS10 liked it but preferred the traditional way, while DS7 wouldn't eat his.
The bangers were good but we had to swap them around half way through the cooking time and I think it was too much faffing around to bother with next time. I would rather just throw them in the oven.
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Just love bangers & mash with onion gravy ... this recipe sounds great, thanx
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Made this tonight and loved it! I don't usually like sausages but cooked in the varoma made them really tasty.
Great Idea and thank you! :)
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We love it too. Must make it again soon actually. :)
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We just had these tonight, DD4 & DS2 polished off their plates, devouring the very tasty gravy like tomato sauce.. and here was I thinking that they didn't like gravy apparently... :-))
Thanks heaps Chelsea :)
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Made this tonight. I would never have thought to steam sausages but have to say that it was really good. Especially the gravy.
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Am glad you enjoyed them. :)
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These are cooking right now mmmm easy dinner that's for sure!
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Loved, loved, loved this! My husband was kinda iffy about the potatoes...he really prefers potatoes to taste like nothing but butter and potato! I thought the flavors in there (not to mention the little mushroom-y bits that I couldn't get out!) really brought the whole meal together. About the only thing I would do differently is to add just a bit more cornflour to the gravy. It was a bit thin, but delicious! Definitely a keeper! :D
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ok im giving this a try ;)
first time cooking meat in the TM, (only had my machine a week) wish me luck!
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Good luck laurine ;)
It really is good. :D
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Hello to 2 more newbies, come and have fun with us...
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ooh, this is one of the meals on my "to-do" list...I will try to get around to it next week! Sounds like a good one! :)
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I made this last week and wondered why my sausages/veggies didn't cook..............I discovered that I'd forgot to add water to my veg stock paste!!!!! LOL >:(
Anyway, after hastily throwing the sausage into the frying pan and steaming the veggies (thankfully the potatoes still managed to cook), I added some water to the rather dried up sauce and presto!!!!!! We still managed a yummy dinner.
My husband doesn't give compliments easily and he is still talking about how lovely this meal was ???
Can't wait to make it again - PROPERLY.
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Oh how awful. I'm glad it still worked out well I love this recipe. It turns the humble snag into a lovely meal.
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This doesn't look like much, but damn it's tasty! Into the favourites album for sure.
(http://sphotos-b.ak.fbcdn.net/hphotos-ak-frc3/893321_537740849610754_806099941_o.jpg)
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We love it too Jadey. I've just put it on this weeks menu. Thanks for reminding me.
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Having this again tonight..... :D
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Must try it this way.
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This is one of my favourites - had some issues with the gravy at first, but I got there :D