Bangers and Mash
Ingredients
Mashed Potatoes
- 2 1/2 pounds russet or gold potatoes peeled and quartered
- 8 TBSP butter cubed
- 3/4 cup milk half & half, or heavy cream
- salt and pepper to taste
- 8 beef or pork sausages
Onion Gravy
- 1/4 cup butter
- 1 large onion, thinly sliced
- 1 tsp sugar
- salt and pepper
- 2 TBSP flour
- 1 cup beef broth
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1 tsp Worcestershire sauce
- 1 tsp mustard
- 1 tsp gravy master (optional)
Instructions
Mashed Potatoes
- Place the cut potatoes in a pot and cover with cold water. Salt the water. Bring to a boil, and cook until potatoes are tender, about 15-20 minutes. (To test, stick a pairing knife into a potato. If it slips right off, they're done!).
- Add the butter, milk, salt and pepper. Mash until smooth.
Sausages and Gravy
- In a large skillet over medium heat, drizzle in some oil. Sear the sausages, cooking on all sides until cooked through (about 10 minutes).
- Alternately, you can sear them, and then place on a sheet pan. Bake at 375 degrees for about 8 minutes, or until cooked through while you make the gravy.
- Turn the heat down to medium low. Add the butter to the skillet. Add in the onions and season with sugar and a pinch of salt. Cook until caramelized, about 20 minutes, stirring occasionally.
- Sprinkle the flour on top, and stir. Pour in the beef broth. Add in the garlic powder, thyme, pepper, Worcestershire, mustard, and gravy master. Cook until thickened, about 5 minutes.
- Serve the gravy over the sausages and mashed potatoes.