Classic Bangers and Mash
Indulge in this traditional English meal of Classic Bangers and Mash, a delightful hearty supper that has roasted juicy sausages served over chunky mashed potatoes, then smothered in a caramelized onion gravy!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 fresh sausage links, we used Cheddar Bratwurst
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken or vegetable stock, plus 2 tablespoons
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
For the Mash:
- 4-6 large Yukon gold potatoes, diced
- 1 tbsp butter
- 1/8 cup half and half
- 2 tbsp cream cheese
- 1/4 tsp Cajun seasoning (optional)
- salt and pepper, to taste
- sliced green onions, for garnish
Instructions
- Begin with the sausages. In a large skillet, heat the oil and butter over medium-high heat.
- Sear the sausages until well browned on each side, about 2-3 minutes per side. Remove to a plate and set aside.
- In the hot fat, add the onions and sauté for 15-20 minutes, lowering the heat, if necessary, to caramelize. Stir frequently to prevent burning.
- Once the onions are deep in color, add the garlic and 1 cup of the stock. Bring to a simmer, add the sausages back in, and place a lid on the skillet. Allow the sausages to cook through.
- Once cooked, stir the rest of the stock in with the cornstarch in a small bowl to create a slurry. Whisk until no lumps remain. Add the slurry to the pan and simmer, allowing the gravy to thicken. Place over low heat.
- Meanwhile, boil your potatoes until tender. Drain and add the butter, cream, cream cheese, Cajun seasoning, salt, and pepper. Mash using a potato masher until you have your desired consistency.
- To serve, spoon a mound of mashed potatoes on a plate. Place a sausage link on top, followed by the onion gravy. To garnish, slice some green onions over the top.
- Enjoy!
Tried this recipe?Let us know how it was!