I love bangers and mash. I love sausages in a thick, rich, onion gravy. I love it smothering mashed potatoes. Yeah there's not much that makes me happier, culinarily speaking of course.
Sausages are cheap, potatoes are cheap, frozen peas and fresh onions, super cheap.
I am suffering miserably with allergies in the Air Plague of Austin, Texas, 2017, half the population can't breathe or speak without coughing up a lung. I am living in that musty area between and am suffering with both. I want warm, squishy, food and don't want to watch an oven or DO much.
Hello Mr. PressureCooker, let's play
TRACY'S PRESSURE COOKER INSTANT POT BANGERS AND MASH
(WITHOUT THE MASH, MAKE YOUR OWN FAVORITE MASHED POTATOES)
WITH ONION GRAVY
INGREDIENTS
Sausages, you favorite. I am using Italian, medium, 5, cut in half
olive oil
2 large onions
salt
pepper
thyme
sage
water/broth/combo, 10 oz
worcestershire sauce
THICKENING
2 tb cornstarch
1/4 cup water
METHOD AND PLAY BY PLAYS
Turn on the pot, saute setting, fry the sausages around
Add onion, spices, fry around a bit
Add liquid
LOCK AND LOAD high pressure 18 minutes
OPEN when timer is done, if you want thicker sauce; combine 2 TB cornstarch and 1/4 cup water in a glass, add to boiling liquid, a little at a time, until desired thickness.
Turn off pot, cover, leave till dinner.
THE PICS AND STUFF
Turn the pot on to SAUTE and add a little olive oil.
Remember this: HOT PAN, COLD OIL, FOOD WON'T STICK.
Remember that always and you will never have food stick. So, preheat the oil then drop your sausauges in, I cut mine in half, don't if you don't want to. I used 5 Italian Sausages, medium.
OH look how they're looking, when they're sort of brown, add pepper then add cut onion and shush them around a bit, pepper the onions and cook them for a minute or so. ALWAYS cut your onion for this pole to pole, that way they will not go stringy. Cut the top and bottom off the onion (north and south pole) Cut through the middle of the onion (the equator) then slice the onion with the knife going north to south into pieces as thick as you'd like.
Add salt, thyme, sage, stir around and then add a little worcestershire sauce.
Add 10 oz liquid, water, broth, combo... I have a little bisto added and a secret ingredient that if I told you, my family would never eat it again so just leave it... add water/broth or your favorite liquid combo. LOCK AND LOAD, manual for 18 minutes
When the times goes, turn the cooker off and wait 10 minutes then release the pressure. The reason? when the timer went off, the dog started having an issue outside so I needed to go deal with it so, I turned the pot off and went outside to help him for about 10 minutes. You can quick release if you want, this is cooking, not brain surgery :)
OPEN the pot, oh man this smells good and the sauce is so sausage-y, much more than if you fry these on the stovetop or even bake them. Wow. ANYWAY
Turn the pot to SAUTE and bring back to a quick boil. I want my gravy thicker so I mixed a TB of cornstarch with about 1/4 cup water and added it, a little bit at a time, stirring and waiting till it comes back to the boil each time, until it was the thickness I want.
Stirr, sample, stir, sample. OH it's rich and thick, man I love this. I think it needed more pepper
/enjoy
OK, here's the beauty shots
