Bangers and Mash
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
770 kcal
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Course
Main Course
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Cuisine
British
Bangers and Mash
Description
Bangers and Mash begins with preparing mashed potatoes from quartered russet potatoes simmered until tender then mashed with butter and cream until smooth and creamy. Seasoned with salt and pepper, the mash forms the soft base of the dish. Meanwhile, sausages are browned in a skillet to develop a crisp, golden exterior and cooked through.
The star accompaniment is the onion gravy made by gently cooking sliced onions in a bit of oil until softened, then adding garlic, bay leaf, rosemary, and seasoning. Butter and flour are used to form a roux which thickens the mixture. Red wine vinegar and beef broth are added to provide depth and balance, culminating in a savory, slightly acidic sauce that complements the sausages and mash.
When served, the bangers sit atop the creamy mash and are smothered in the fragrant onion gravy. The dish can be accompanied by peas for color and additional texture, completing a traditional and filling meal that brings together robust flavors and comforting textures.
Ingredients
- 10 bangers sausage ( or other mild sausage, ex. Bratwurst)
Onion Gravy
- 1 teaspoon neutral cooking oil if needed, generic cooking oil
- 3 onion sliced into rings, yellow or white, large
- 2 garlic minced, cloves
- 1 bay leaf
- 1 teaspoon rosemary (dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter
- 2 tablespoon flour
- 1 tablespoon red wine vinegar
- 1 cup beef broth
Mashed Potatoes
- 2 ½ pounds potato russets, quartered
- 4 tablespoon butter (at room temperature)
- ½ cup cream (or milk of choice, or as needed for desired consistency)
- salt to taste
- black pepper to taste
Accompaniments (Optional)
- pea
Instructions
Prepare the Mashed Potatoes
- Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tablespoon of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender.
- Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add 4 tablespoons of butter and mash the potatoes until they are nearly smooth. Stir in the cream to create a creamy consistency. Season to taste with salt and pepper.
Cook the Sausage
- In a large skillet or pan over medium heat, add the sausages and cook until browned on all sides and cooked through, about 2-3 minutes per side (cooking time will vary depending on size of sauce) . Remove from the pan and set aside.
Prepare the Onion Gravy
- Add 1 teaspoon oil to the skillet or pan, if needed (there will be residual oil in the pan from cooking the sausage), and sauté onions over medium heat until golden brown approximately 10-15 minutes.
- Add the garlic and cook for another 2-3 minutes.
- Add in the Bay leaf, rosemary, salt and pepper and sauté another minute.
- Add the butter until melted and then add in the flour. Stir continuously and cook until the flour turns golden in color.
- Slowly pour in the broth and vinegar, whisking continuously until the sauce starts to thicken.
- Once thickened, add the cooked sausages back into the pan and simmer to heat through. The sauce will continue to thicken. If it becomes too thick, you can add a splash of broth at a time until you reach your desired consistency. Season to taste with salt and pepper.
Serve
- Place a portion of mashed potatoes on a serving plate topped with the sausages. Pour the onion gravy over the sausage and mashed potatoes. Optional, serve with a side of peas. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 49g | 16% |
| Protein | 24g | 48% |
| Fat | 53g | 82% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1494mg | 62% |
| Potassium | 1396mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 51mg | 57% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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