Bangers and Mash
- Rose Huxford
- Mar 16, 2024
- 3 min read
When I visited London a few years ago, I tried my very first Bangers and Mash. I instantly fell in love with dish and wanted to learn how to make it for my family. My recipe is very simple, and perfect for the winter months, or for St. Patrick's Day!
This recipe is inspired by a few different recipes I found online, but I have simplified this recipe to meet my busy lifestyle. The sausage we love to use is Boar's Head Bratwursts, a white sausage, which is ideal for Bangers and Mash. The creamy, or somewhat chunky (depending on your style) of mash potatoes, is a delicious pairing with the sausage. My gravy is something I have been playing around with for a few years, because let's face it, you have to have a good gravy recipe. But, everyone's taste buds are different, so add or reduce the ingredients to meet what you like.
Bangers and Mash
Yields: 4 servings
Prep-time: 10 minutes
Cook-time: 40 minutes
Total-time: 50 minutes
Ingredients
1 pack of 4 white bratwurst, I use Boar's Head brand
2 tbsp olive oil
1/2 while or yellow onion, sliced
2-3 tbsp all-purpose flour or GF 1-for-1 baking flour
2 15oz cans beef broth, low sodium
2-4 tsp beef bouillon
2-4 tsp salt
3 tsp ground black pepper
2 tsp ground garlic powder
2 tsp Italian seasoning, or oregano, thyme and basil
3-4 Yukon gold potatoes, quartered (You can peel or leave the peel on)
2 tbsp butter
1/3 cup oat milk, or regular milk
Directions
Pre-heat a large skillet pan on medium-high heat.
Add water to a large pot, you want to fill it a little bit more than half way, then sprinkle a little bit of salt and add your potatoes. Turn the heat on to medium-high heat. Bring the potatoes to boil, and then cover and reduce the heat down to medium. The water should still be boiling the whole time and the potatoes should take about 15 minutes to softened. You should be able to easily pierce a fork through the potatoes when they are done.
Once the skillet is hot, add the sausages. They should sizzle once they hit the pan. Cover with a splatter guard and let them cook on each side about 4-5 minutes, or until they are a nice and dark golden brown. When clear juices start oozing out of the sausages and all sides are brown, then you know they are done.
Remove the cooked sausages and place them on a plate and cover them with foil to maintain the heat and juices.
Lower the skillet to low-medium, drizzle olive oil and add your onions. Cook the onions until translucent, then add the flour. Stir and really coat the onions. Next, add in the beef broth and continue to stir until there are no flour chunks. Add the beef bouillon and the seasonings. Keep stirring until your sauce begins to blend and thicken. Test taste as you go!
Bring the gravy to medium-high heat until it begins to boil and thicken, stirring often. Then, add the sausages to thicken gravy. Note: You don't want too thick of a gravy, so keep an eye on how thick the gravy is getting before adding in the sausages.
Once you have added the sausages, cover with the splatter guard and lower the heat to low. Stir occasionally, and test taste.
Your potatoes should be soft and tender by this point. Strain them through a strainer to remove all the liquids. Then, bring them back to the stove, but have the burner turned off. Add in the butter, milk and some salt, pepper and garlic powder. Use an electric mixture, or a masher, or wooden spoon to stir everything together until well blended. It's up to you if you want smooth and creamy potatoes or have them be slightly chunky. If you want a more creamy mash potatoes, add a bit more milk.
Now, start your plate with the mash potatoes, then top it off with 1-2 sausages, some of the onions and lots of gravy. Have a nice roasted vegetable to pair with and enjoy!
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