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Bangers and Mash with Creamed Onion Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3957.7893
Energy (kCal)86128.6202
Carbohydrates (g)5027.9633
Total fats (g)5600.2243
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400 F or 200 degrees C. | 2. Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water. | 3. Bring to a boil, then turn down the heat immediately. | 4. Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared. | 5. Meanwhile, peel the potatoes and cut into chunks. | 6. Rinse and boil in lots of salted water. | 7. Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through. | 8. Finish the onion sauce by boiling hard if necessary to get rid of any extra water. | 9. Discard the rosemary stalk, sift the flour over the top and stir. | 10. Add the mustard and 1 cup of the milk. | 11. Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce. | 12. Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth. | 13. Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick. | 14. Divide onto plates, top with the sausages and a generous spoonful of gravy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 2 sliced 128.0 29.888 3.52 0.32
    rosemary 1 sprig - - - -
    salt pepper - - - -
    potato 1 - - - -
    pork sausage link 12 good 22153.4777 128.4575 745.7067 2048.2441
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    milk 400 59536.0 4665.28 3074.4 3191.52
    dijon mustard 1/2 tablespoon - - - -
    butter 50 4275.0 196.425 133.575 360.0
    vegetable oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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