Special thanks to Kimberly Killebrew for this amazing recipe!
Succulent sausages on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain’s #1 most popular comfort food!
PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
891 Calories
Serves 4
Bangers ‘n’ Mash Ingredients
- 8 high quality pork sausages (pork is traditional but if you don’t eat pork you can use chicken sausages, etc)
- 2 pounds Yukon Gold or other medium-starch potato , peeled and cut into large (2 inch) uniform chunks (or boiled whole in skins and peeled while hot) (skins may be left on for added fiber)
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 3/4 to 1 cup hot milk (we recommend whole but you can use 2%)
- 1 batch BEST Homemade Onion Gravy
BEST Homemade Onion Gravy
INGREDIENTS
- 1/2 stick (56 grams) unsalted butter
- 2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)
- 2 teaspoons sugar
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 1 large sprig fresh sage
- 2 cups strong beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dark balsamic vinegar
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- 2 tablespoons cold unsalted butter
INSTRUCTIONS
Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.
NUTRITION
Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 396mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Directions:
Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.
- To Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them.
- Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they’re hot. If using a hand masher mash the potatoes while they’re hot. (Avoid using an electric mixer or food processor. See blog post for explanation.) Mash the potatoes until fluffy and you’ve reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey.
- Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.
- To Prepare the Sausages: While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.)
- To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy. Peas are a traditional side.
NUTRITION
Serving: 2 sausages with mash and gravy | Calories: 891kcal | Carbohydrates: 43g | Protein: 45g | Fat: 58g | Saturated Fat: 41g | Cholesterol: 197mg | Sodium: 1771mg | Potassium: 1557mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1321IU | Vitamin C: 36mg | Calcium: 174mg | Iron: 12mg