Bangers and Mash
Recipe byA dish of sausages and mashed potatoes with gravy, or bangers and mash, is pub grub (bar food) in Britain. But it can be an anytime of the day meal for its simplicity and comforting familiarity.
Ingredients
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 large yellow onion finely chopped
- ¾ to 1 cup bone broth or combine broth with cream
- salt to taste
- pepper to taste
- 2 tablespoons cooking oil
- 4 medium sausages or 2 large (see notes after the recipe)
- 2 cups prepared mashed potatoes
- boiled peas optional
Instructions
Make the onion gravy
- Melt one tablespoon butter in a pan.
- Add the chopped onion and cook gently until soft and lightly browned.
- Scoop out the onion, dump into the blender and pour in the broth.
- Puree until the onion pieces are liquefied.
- Add another tablespoon of butter to the pan.
- Add the flour, all at once, stirring to remove lumps. Cook gently over medium heat for about five minutes or just until the the edges start to brown.
- Pour in the broth (or broth and cream) in a thin stream, stirring as you pour. Pour in just enough to reach the consistency that you prefer.
- Season with salt and pepper.
- Simmer for a few minutes.
- Off the heat, stir in the remaining 2 tbsps. of butter. Keep the gravy warm.
Fry the bangers
- Heat the cooking oil in a frying pan.
- Fry the sausages over extremely high heat until the skins burst.
Assemble your bangers and mash
- Spread a cup of mashed potatoes on a plate.
- Lay the sausages on top.
- Spoon the peas on the side.
- Pour onion gravy over and around the mashed potatoes and sausages.
- Serve your bangers and mash at once.
Notes
Bangers are sausages or, to be more specific, sausages that burst during high heat cooking. You can choose from a wide array of sausages — beef, pork, chicken, turkey, spicy, smoky — although I do not recommended red-tinted hotdogs that are too soft. You want tightly packed meaty sausages.
Updated from a recipe originally published in August 30, 2016
Updated from a recipe originally published in August 30, 2016
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