Quick bangers and mash | onion and Marmite gravy | Irish champ

is this spring onion

Unorthodox for me but worth a try

Genius level. Brilliant!

Radiohead

I'm from the Chicago suburbs where you could get Winston's bangers, and I've never been able to find anything similar outside of the area. They were much smaller than these, but with a fine texture, and just incredible flavor. I'd love to know where to get some in central, WA

Marmite does not taste a little weird. It tastes a LOT weird and is horrible (my opinion only).

Why would you mention meatless

British approved.

Bangers and mash...... by an American????????

This was not good, marmite is not a good addition there are better ways to get umami notes in. Not making this again, ruined a whole batch of nice sausages

those onions r completely gross and burned. you should have scooped them out.

That's not the key to caramelizing onions...those aren't caramelized onions. That's just fried onions.

I'm gonna make this with chicken sausage, garlic mashed potatoes no skin, and gravy as is. Can't wait!!!

you are meant to let the green onions infuse into milk before stirring them in

As a Brit and having made this recipe twice (and shortly to be a third), I'm slightly embarrassed that Adam's reinvention of our classic dish is so vastly superior to the version I was brought up with. Consider me now an evangelical convert.

BANGERS AND MASH is straight up food porn!

I don’t know why people like this. I just find it plain and tasteless.

when doing Irish champ it's best to place the chopped spring onion in a little milk in a pan put on a low heat to infuse with the onion and soften, when the spuds ( potatoes) ready pour the softened onion and infused milk to mash with the butter

So I had a go at this with no prior lunch knowledge. I had to make some substitutes; replaced the shallots with thinly sliced onion, carrot, parsnip. Replaced the marmite with cheapo gravy granules. Kept the woushshhshtersher. Used Lincolnshire sausages for the sausages. Used just mash instead of champ.

End result was delightful. Following instructions here for the assorted vedge was a great idea; cook 'em all up and move them to the side so the sausages can party. This helped make the carrots and parsnips softer too. The idea of smushing the cornflour with your finger was really good.

Easy cleanup, simple cooking, filling meal. This video is so SO good. Thank you!

I love vegan sausages.................... not