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Quick bangers and mash onion and Marmite gravy Irish champ

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Rating: 4.0; Vote: 1

Quick bangers and mash onion and Marmite gravy Irish champ Recipe, serves two 300-400g. 5-. 75 lb) fresh sausages 400-500g. 5 lb) potatoes, I like Yukon Gold 1 bunch green onions 1 big shallot (or two smaller ones) oil cornstarch Marmite mustard butter milk salt pepper Cut the potatoes into small chunks and get them boiling in water. Peel and thinly slice the shallots, then get them cooking in a little oil over medium/medium-low heat, stirring constantly until they are brown and soft, about 5 minutes. Push the shallots all the way to the side of the pan, and push the pan just off the burner so that they are no longer over direct heat. Put the sausages in the pan and roll them around until they are thoroughly browned, at least 5 minutes. Deglaze the pan with enough water to give you the quantity of gravy you desire. Stir in big spoonful of Marmite and a little one of mustard. Grind in a bunch of pepper. In a bowl, mix a couple tablespoons of cornstarch with a little water to make a smooth slurry, then drizzle it into the gravy until you get the thickness you want you might not need all of the slurry. Be sure to stir the gravy constantly as you drizzle, or the slurry will clump. Simmer the sausages in the gravy until cooked inside, at least 160 F, 70 C. Taste the gravy for seasoning, and add salt if it needs it. While you're waiting, slice up the green onions, being sure to slice very thinly in the white end. When the potatoes are easily pierced by a fork, drain them. Throw in a big knob of butter, a little splash of milk and pinch of salt. Mash the potatoes, adding more milk if they're too thick. Taste for seasoning and maybe add more salt. Stir in the green onions while the potatoes are still very hot so they cook a little bit
Date: 2021-02-25

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Comments and reviews: 10

Tom
that does look fantastic, and i will make it, but aren't your shallots just 'browned'? i'm sure they taste fine, fantastic even, but i was taught how to caramelize over low heat with a deep layer of onions or shallot to slowly produce 'sweat', liquid starch which then over time and heat turns to sugar. i take as much as an hour to caramelize onions and they do turn out candy sweet. does such a quick vigorous stir fry really produce a lot of sweetness?
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Stanislav
Hey Adam, I've been cooking for god knows how long, but there's this thing with shallots i never understood. Lots of french recipes state to use shallots specifically but i've never understood the difference in taste between shallots and regular onions (yeah they're sweeter, but nothing about them is otherwise extraordinary, to me at least. Can you do a video about these weirdly specific ingredients (shallots, bay leaf, paprika?
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danguee1
Adam: make yourself a couple of fried or boiled eggs (yolks runny) while toasting some crunchy multi-grain bread. Butter the toast and smear with Marmite - eat with the eggs.
I didn't grow up with Marmite but have come to absolutely adore it living in the UK. It is a taste that needs getting used to - for some - so persist. From what I can see of your excellent videos you could very easily come to love it, too!
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ed
Marmite and Vegimite are condiments, like soy sauce, that are usually enjoyed with bread butter and jam. In the UK, grocery stores thusly stock it along with the jams. Out of ignorance, American grocery stores stock it with the baking goods because they don t know what it is. They read the label, see yeast extract and think it goes with baking goods because yeast is used for baking.
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Crispman
Marmite gravy? Marmite gravy? You sicken me good sir! SICKEN ME!
For anyone who can't be bothered to make meaty vegetarian gravy a lot of cheap instant beef gravies and stock cubes are meat free. The basic OXO and Bisto products are examples of this, with the more expensive premium products including actual beef extracts and stuff (the reason they taste more meaty.
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Daniel
Don't want to burst your bubble but I'm in Ireland and I haven't had bangers and mash in 10 or so years. Definitely a meal us millennials/gen z folk are 'killing', along with other old Irish meals like coddle or bacon and cabbage. Your recipe looks great tho, excited to give it a try!
Edit: I've also never heard of champ before, learn something new everyday I guess!
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Dolly
I don't agree with the small sausages getting more brown, surely something bigger would allow you to brown the outside for longer while the inside takes a while to heat up? like a chicken breast if you cut it you have to brown it less to avoid getting overcooked whereas a whole breast gets a nice crust while the inside heats up, nice video anyway!
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Joey
I think marmite in gravy would taste really weird to me, because I've grown up eating marmite. Probably better for people who haven't had marmite much so they can enjoy the umami without it just feeling weird
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Mildly
It feels so weird as a British person to see only one sausage on the plate. Us brits have 2-3 sausages per plate (probably same as the US. I know it s a bigger sausage but it just feels weird to see.
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birch
Certified irishwoman here. Absolutely horrified by your use of marmite in gravy, something I've never heard of, but I trust your judgement Adam. Good fortune to ye.
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