Bangers and Mash |Cooking With Amanda

You will find this classic dish on very British and Irish pub menu all over the world. Along with fish & chips and shepherd's pie, I think bangers and mash are one of the most common British food recognized by everyone.

When I ask people what they know about British food, they usually name fish & chips and then bangers and mash. I think most meat eaters love sausages and when they piled on top of mash and swimming in gravy, this is my favorite comfort food and I always have to have them with a side of fresh, sweet garden peas.

You can always find a couple of packs of sausages and peas in my freezer, beef stock and onions in the pantry. Keeping these items on hand is a great way to get an easy dinner on the table in 20 minutes, any time, any day. Two of my local supermarkets carry British bangers so I have no problem finding them, but if you can't find them you can substitute any sausages that you like.

This dish comes together so quickly because everything cooks at the same time. While the potatoes are coming up to a boil, the sausages cook and while they cook, the gravy is started by softening onions. Once the onions are softened, beef stock is added along with mustard and Worcestershire sauce, these two ingredients make the gravy rich and full of flavor.

We had this dish last night I'm so glad I have leftovers for tonight because I'm craving them as I type this.

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Bangers and Mash Recipe

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Ingredients

For the Bangers:

1 tablespoon vegetable oil, plus 1 teaspoon, divided
8 english pork sausages

For the Mash:

2 pounds russet potato, peeled and cut into large chunks
1 tablespoon salt

For the Onion Gravy:

3 tablespoons unsalted butter, divided
2 medium yellow onions, sliced
3/4 teaspoon salt, divided
1 tablespoon all-purpose flour
2 cups beef stock
1/2 teaspoon english mustard
1 teaspoon worcestershire sauce
1/4 cup whole milk, warmed
1/4 teaspoon ground black pepper

Directions

For the Bangers:

To a cast iron skillet add the 1 tablespoon vegetable oil over medium heat.
Sauté the sausages, turning frequently until evenly browned.

For the Mash:

While the sausages are cooking, fill a large pan with water and add the potatoes and bring to a boil. Once boiling add a large pinch of salt and simmer for 15 minutes until they feel tender when pierced with a fork.
Once the sausages are done, remove and set aside.

For the Onion Gravy:

Add 2 tablespoons butter and 1 teaspoon oil to the pan used to cook the sausage over medium heat.
Once the butter is melted add the onions and salt and sauté, turning often until the start to soften and slightly brown.
Mix the flour into the butter and onions until well mixed.
Stir in the stock, English mustard, and Worcestershire sauce until well mixed and bring to a low simmer until thickened.

To Serve:

Add the sausages to the gravy and allow to heat through.
Put the cooked potatoes into a large bowl and mash.
Stir in the remaining 1 tablespoon of butter, melted, warm milk, salt and pepper.
Place mashed potato onto a plate and top with the bangers and onion gravy.