Bangers and Mash
Updated Jan. 25, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil, plus more as needed
- 1pound uncooked pork sausage links, such as sweet Italian sausage or bratwurst (4 to 6 links)
- 2pounds russet potatoes, peeled and diced into 1-inch chunks (3 to 4 potatoes)
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 1large yellow onion, cut in half through the stem and very thinly sliced crosswise
- 3garlic cloves, minced
- 1teaspoon minced fresh thyme, or ½ teaspoon dried
- 2tablespoons all-purpose flour
- 1½cups beef broth
- ¼cup dry red wine, white wine or beer
- 1tablespoon cider vinegar
- ¾cup whole milk, plus more as needed
- 3tablespoons unsalted butter, cut into small cubes
- Chopped fresh parsley, for serving (optional)
Nutritional analysis per serving (4 servings)
562 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 26 grams protein; 1279 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the sausages: Heat the oil in a large skillet over medium-high heat. Using a fork, prick the sausages in a few places, then add them to the skillet and cook, turning occasionally, until browned all over, about 4 minutes. Lower the heat to medium, cover and cook until sausages are fully cooked, 4 to 6 minutes more. (An instant-read thermometer inserted into the thickest part of a sausage should read 155 degrees.) Transfer to a plate; set the skillet aside, reserving the pan drippings.
- Step 2
Meanwhile, cook the potatoes: Place the potatoes in a large pot. Fill with water, add 1 tablespoon salt and bring to a boil over medium-high heat. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return them to the pot.
- Step 3
Make the onion gravy: Return the skillet used to cook the sausages to the burner over medium heat. Add the onions to the drippings, along with a tablespoon or two of oil if the pan looks dry. Cook over medium heat, stirring occasionally, until evenly browned and tender, 10 to 15 minutes. (Lower the heat if the onions begin getting too dark.) Add the garlic and thyme and cook until fragrant, 1 minute more.
- Step 4
Add the flour and cook, stirring constantly, until it begins to brown on the bottom of the pan, 1 to 2 minutes. Gradually pour in the broth, scraping up any browned bits. Add the wine, along with ½ teaspoon salt, and bring to a simmer. Cook, stirring occasionally, until the gravy is reduced and thickened, 5 to 8 minutes. Stir in the vinegar, and season with black pepper and more salt, to taste.
- Step 5
Return the sausages to the skillet, along with any juices that have accumulated on the plate. Toss to coat them in the gravy, and cook over low heat just until heated through. Turn off the heat.
- Step 6
Add the milk, butter and 1 teaspoon salt to the cooked potatoes. Mash until smooth, adding more milk if the potatoes seem dry. Season with more salt and pepper, to taste.
- Step 7
Serve the mashed potatoes, sausages and gravy in shallow bowls, topped with fresh parsley, if desired.
Private Notes
Comments
A view from England. I wouldn't use olive oil to fry the sausages, it will break down and lose it's flavour and it's a waste. Bacon fat or beef dripping would be better or a neutral vegetable oil. Wine in the gravy is also a waste although beer would work well. When you say beef broth I assume you mean a beef stock cube? Most of which are pretty nasty, you would be better off using the water you cooked the potatoes in with some added vegetable stock powder. I would increase the amount of onions
As a Southern cook who grew up watching her mother make all kinds of gravy, using broth or stock cubes is entirely unnecessary, especially if you've cooked your sausages in bacon drippings. Howard's tip to use the potato water is spot on. And, just be sure to cook the flour adequately.
Jolly Posh is a US company that makes outstanding bangers. I've ordered them several times....great English banger flavor and texture. They are expanding their inventory to include other UK products. Bangers and mash are a hit!
I used Irish style bangers and it was well received by me household.
1). Do not prick your sausages - you want them to be juicy!!! 2). No garlic in your gravy - it's English, not French!!! 3). Neutral oil only, not olive oil - it's English, not Italian!!! 4). Do not sprinkle parsley on this type of fare, it's really not intended to be fancy!!!
I mainly made this as written except for omitting the vinegar. I made this for my wife, who is a great fan of meat and potatoes. It was easy to make and tasty for a weeknight dinner. We had made southern greens and they were a welcome addition. I always ask my wife to grade new dishes I cook for her. She gave this dish a B+. I gave it a B. Thus,, our average was 86%. We liked it, but we didn't love it. I think I'll try the Salisbury steak next. My wife tends to enjoy beef more than sausage.