To make this an authentic banger's and mash recipe, you are going to need banger sausages, which are a specific style of sausage. Banger's are typically a pork sausage with a unique flavor that you can’t quite match with other types of sausage, although this recipe will work with brats or other savory sausages if banger's aren’t available. We’ve made this with bratwurst and chicken sausages before and those are tasty too. If you are trying to replicate the banger flavor, banger's are closest to country pork sausages in flavor, and they are so juicy and flavorful when fried in a pan like this and topped with a generous spoonful of homemade onion gravy!
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins:Ingredients:
MASHED POTATOES
2 lbs. yukon gold potatoes, peeled and cut into large chunks
1 teaspoon salt, plus more to taste
1 cup salted butter
3/4 to 1 cup whole milk
BANGER'S
8 banger sausages(i used pork sausages)
1 tablespoon oil
1/2 cup beef broth
ONION GRAVY
1 tablespoon oil
2 tablespoons salted butter
1 large onion, halved and sliced thin
1/2 teaspoon salt, divided
2 cloves garlic, minced
1/4 teaspoon dried thyme
2 cups beef broth
1 tablespoon cornstarch
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1 tablespoon freshly chopped parsley leaves
Ingredients:
Instructions:
1. TO PREPARE THE MASH Add potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add the salt to the water, then bring to a low boil and cook until the potatoes are tender enough to easily be pierced with a fork, about 15 minutes. Drain well. 2. While the potatoes cook, heat the butter and cream in the microwave until the butter is mostly melted and the cream is warm, about 60 seconds.
3. Mash the drained potatoes using a potato masher, then stir in the warm butter and cream. Season with additional salt and pepper to taste.
TO PREPARE THE BANGER'S
1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and beef broth, then cover with a lid set slightly askew to let steam escape. Cook for about 15-20 minutes until cooked through (if raw, although if the banger's are precooked you just need to warm them through and brown them), removing the lid occasionally to turn the sausages so they can brown on all sides. Transfer to a plate and keep warm.
2. OR bake in a 400 degree F oven for 10-15 minutes until heated through.
TO PREPARE THE ONION GRAVY
1. In the same skillet over medium heat, heat the oil butter. Add the sliced onion and sprinkle with the sugar and 1/4 teaspoon of the salt. Cook, stirring frequently, until onions are softened and start to caramelize and brown, about 15-20 minutes. 2. Add garlic, and thyme, and continue to cook and stir for 1 minute. Whisk beef broth and cornstarch together, then add to the pan with the onions, along with the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
3. Let the onion gravy come to a simmer, then reduce heat to medium-low. Simmer for 3-5 minutes, stirring frequently, until gravy has thickened, then taste and season with additional salt and pepper, as needed. Return the sausages to the pan with the gravy to make sure they are hot.
4. Serve the potatoes with the sausages, topped with a generous spoonful of the onion gravy. Sprinkle with chopped parsley and serve with green peas. Enjoy
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