Bangers and Mash
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
8
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Calories
615 kcal
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Course
Main Course
Bangers and Mash
Description
Bangers and Mash consists of pork sausages seared to develop a browned crust, accompanied by mashed potatoes made from russet and Yukon Gold varieties for a creamy, buttery texture. The mash is prepared using warmed milk and butter for richness.
An onion gravy is created by slowly cooking onions until translucent and lightly browned, then incorporating garlic and deglazing with red wine. A flour roux thickens the beef stock base, which is seasoned with balsamic vinegar, Worcestershire sauce, salt, and pepper, before returning the sausages to warm in the sauce.
This dish is traditionally served hot as a hearty main course, with the smooth mash acting as a bed for flavorful sausages and the richly spiced gravy tying the elements together.
The recipe benefits from careful preparation of the onion gravy to build balanced flavors. The bangers and gravy store well up to five days refrigerated if kept separate from mashed potatoes. Mashed potatoes can be reheated gently with milk to restore creaminess, while sausages and gravy warm over low heat.
Ingredients
- ½ cup milk whole
- 1 unsalted butter stick plus 4 tablespoons
- 8 sausage or pork sausages, known as bangers
- 2 yellow onion peeled and thinly sliced
- 2 garlic finely minced
- ¼ cup red wine
- 2 tablespoons all-purpose flour
- 3 cups beef stock
- 1 tablespoon balsamic vinegar
- Worcestershire sauce dash
- 1 pound russet potato peeled and thinly sliced
- 1 pound Yukon Gold potato peeled and thinly sliced
- salt to taste
- black pepper to taste
Instructions
- Add the whole milk and 1 stick of butter to a small size pot over very low heat to keep warm. You basically want to warm the milk and melt the butter.
- Add 2 tablespoons of the butter to a large frying pan or rondeau over medium heat and sear the sausage for 2-3 minutes per side to get a good brown sear on them. Do not worry about cooking completely through at this stage.
- Remove the sausage, add in the remaining 2 tablespoons of butter to the pan, and then cook the onions over medium heat until they are lightly browned and translucent, which takes about 10 minutes.
- Stir in the garlic and cook for 1 minute and then deglaze with red wine and cook until it is almost gone.
- Stir in flour to make a roux and then pour in the beef stock and cook over high heat to a boil to activate the roux to thicken up the gravy.
- Turn the heat down to low and finish the gravy with balsamic vinegar, Worcestershire sauce, salt, and pepper, and add the sausage back in and keep warm over low heat.
- Next, add the potatoes to a large pot of boiling salted water and cook for 6 to 7 minutes or until tender.
- Transfer the potatoes to a food mill and mash.
- Finish the potatoes by pouring in the hot milk and melted butter and season with salt and pepper and mix with a spoon or rubber spatula until combined.
- Serve the cooked bangers with the mashed potatoes and gravy and garnish with optional chopped fresh parsley.
Notes
- Cook the onion gravy until rich and balanced to enhance the overall dish.
- Use a food mill for the smoothest mashed potatoes or a hand masher for a coarser texture.
- Swap milk for half and half or heavy cream to add extra richness to the mash.
- Choose red wines like Cabernet Sauvignon, Merlot, or Cabernet Franc for the wine component in the gravy.
- Serve the dish immediately after cooking for best texture and flavor.
- Store sausages and gravy separately from mashed potatoes in the refrigerator for up to five days; mashed potatoes and gravy do not freeze well.
- Reheat mashed potatoes gently with added milk over low heat, stirring frequently.
- Reheat sausages with gravy over low heat until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 914mg | 38% |
| Potassium | 1003mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 17mg | 19% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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