Recipe detail

Pork Bangers and mash

20.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: English

Program steps

  • Preheating:
  • 95 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 80 °C
ventilator icon 80 %
ventilator icon 
2
Golden touch
probe icon 180 °C
ventilator icon 100 %

take out the sausages and insert the GN container with potatoes

3
Hot air
100 %
probe icon Termination by core probe temperature
probe icon65 °C
probe icon 260 °C
ventilator icon 100 %
ventilator icon 

insert other GN container with potato skin and milk in

4
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 65 °C
ventilator icon 80 %
ventilator icon 

read the recipe instruction

5
Hot air
100 %
probe icon Termination by core probe temperature
probe icon100 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 
6
Steaming
time icon Termination by time
time icon 00:10 hh:mm
probe icon 100 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
Cumberland sausages 16 pcs
potatoes, Marris Piper, peeled, cut in eights 2 kg
butter 400 g
milk 100 ml
salt 3 g
pepper 1 g
large onion, chopped 4 pcs
star anise 1 pcs
strong beef stock 3 l
dry red wine 100 ml

Directions

1. Set the oven on dry heat at 260°C 2. Submerge the potatoes in water and insert the core probe in the water, set to 65°C 3. Meanwhile submerge enough potato skin in milk in an ovenproof dish 4. When the water reaches the desired temperature, set the oven on steam at 65°C 5. Leave the potatoes in there, but also putting the milk and potato skin in the oven 6. Cook for 20 minutes 7. Drain the potatoes 8. Drain the skin, reserving the milk and throwing away the skin 9. Leave the potatoes outside on a perforated dish for 15–20 minutes so they can let out steam 10. Set the oven back on dry heat at 260°C 11. Submerge the potatoes in water again and insert the core probe just as before, this time setting its temperature to 100°C 12. Once the water reaches its desired temperature, set the oven on steam at 100°C and cook until tender 13. Drain and mash using a ricer, while the spuds are still steaming hot 14. Melt in the butter and stir with a maryse 15. Add enough potato milk to correct the texture 16. Season and serve Preparation for the gravy: 1. In a large saucepan, soften the onions over medium heat with the star anise, leaving the spice whole 2. Keep going for a good 10–15 minutes and deglaze with red wine, cranking up the heat to let the alcohol evaporate 3. Add the stock and lower the heat as soon as it starts showing signs of boiling 4. Reduce for a few hours, stirring from time to time, until the consistency reaches a beautiful, glazed, gravy-like texture Serve by spooning a generous portion of mash onto a plate, placing two sausages over the potatoes and ladling some onion gravy on top to finish.

Recommended accessories

Vision Bake

GN container Stainless steel full