Bangers and Mash

Bangers and Mash Easy recipe for English bangers and mash with onion gravy. Classic browned sausage links and mashed potatoes.

How to make bangers and mash

Begin preheating the oven to 425 degrees F. so you can cook the sausages while the potatoes are boiling.

Peel the potatoes and cut in to smallish chunks.

Place in a pot and cover with cold water. Bring to a boil and simmer, slightly covered with lid, for 20 minutes or until tender.

Drain the tender potatoes.

Transfer the potatoes to a bowl and add 4 tablespoons of butter; season to taste with salt and pepper.

Add 1/4 cup sour cream and warmed milk.

Mash the potatoes, adding enough milk until desired consistency.

Cooking the bangers

Line a baking pan with foil (for easy cleanup) and arrange the sausages in one layer on the pan.

Bake for 18 to 20 minutes, until the sausages are just cooked through.

Making the onion gravy for banger and mash

Melt 6 tablespoons of butter in a heavy-bottomed pan over medium heat.

Cook and stir onion in the melted butter until softened, about 10 minutes.

Reduce the heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.

Stir 1 tablespoon flour into the caramelized onions.

Cook and stir for 1 minute.

Pour in 1/2 cup red wine, 1 can of chicken stock, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 teaspoons Kitchen Bouquet.

Sprinkle in 1/8 teaspoon of both cinnamon and nutmeg with salt and pepper into the onion mixture.

Stir and heat to boiling.

Reduce heat and simmer until sauce is thickened, stirring frequently, about 15 minutes.

Plating bangers and mash with onion gravy

To serve, mound a generous portion of potatoes onto a plate. Top with sausages, smother with the onion gravy and garnish with fresh parsley. Peas, carrots or a green salad is a nice side that compliments the dish. Enjoy!

with Onion Gravy

PRINT RECIPE
serves 2-3

INGREDIENTS

4 sausage links (any sort of plain, pork sausage. I like Bratwurst)
2 pounds (about 4 medium russet) potatoes, peeled (if desired) and cut into small chunks
4 tablespoons butter
1/4 cup sour cream
warmed milk
salt and freshly ground pepper to taste
1-2 tablespoons Dijon mustard (optional)

DIRECTIONS

Preheat oven to 425°F.

MASH

Peel the potatoes and cut into even size, smallish chunks

Place potatoes in a pot and cover with cold water. Bring to a boil and simmer, slightly covering with lid, for 20 minutes or until tender.

Drain the potatoes. Transfer to a bowl and add 4 tablespoons of butter; season to taste with salt and pepper.

Add sour cream and warmed milk. Mashed potatoes, adding enough milk until desired consistency.

BANGERS

Line a baking pan with foil and arrange the sausages in one layer on the pan.

Bake for 18 to 20 minutes, until the sausages are just cooked through.

ONION GRAVY

INGREDIENTS

6 tablespoons butter
3 medium onions, thinly sliced
1 tablespoon all-purpose flour
½ cup red wine
1 (14.5 ounce) can chicken stock
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons Kitchen Bouquet browning and seasoning sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
salt and ground black pepper to taste

DIRECTIONS

Melt the butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.

Reduce the heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.

Stir flour into the caramelized onions and cook for 1 minute.

Pour the red wine, chicken stock, Dijon mustard, Worcestershire sauce, Kitchen Bouquet, cinnamon, nutmeg and salt and pepper into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes.

TO SERVE

Mound a generous portion of potatoes on a plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh sage and serve.

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