Bangers and Mash. It’s really just a fancy English pub term for Sausage and Mashed Potatoes! My family loves bangers and mash so I thought I would try my hand at it.
You all know how much I enjoy Ina Garten and her recipes, so I thought this recipe would be good. All I can say is that the mashed potatoes are delicious. The onion gravy I borrowed from Willams-Sonoma.
- 1 pound Circle B Ranch German Sausage
- 1 pound Yukon Gold potatoes, peeled and diced
- Kosher salt
- 2 tablespoons (1/2 stick) unsalted butter, diced
- 2 ounces creme fraiche
- 1/4 cup whole milk
- 1 teaspoons Dijon mustard
- 1 teaspoons whole-grain or coarse mustard
- 1/2 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley, for garnish
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 2 red onions, halved and finely sliced
- 1 1/2 tsp. all-purpose flour
- 1 tsp. red wine vinegar
- 1 cup full-bodied red wine, such as Shiraz
- 1 cup chicken or beef stock
- Sea salt and freshly ground pepper, to taste
Bangers and Mash
- Preheat the oven to 425 degrees F.
- Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for about 15 minutes until the sausages are just cooked through.
- Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender.
- Drain the potatoes in a colander and return them to the saucepan.
- Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
- In a wide, shallow nonreactive saucepan over medium-low heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until they are meltingly soft, about 20 minutes.
- Stir in the flour and cook until lightly colored, 2 to 3 minutes.
- Stir in the vinegar and cook until evaporated. Stir in the red wine and stock, increase the heat to medium-high and bring the mixture to a boil.
- Then reduce the heat to low and simmer until a rich sauce forms, about 10 minutes. Season with salt and pepper.
- Divide the sausages and mash among individual plates. Spoon some of the gravy on top and serve immediately. Pass the remaining gravy at the table. Yum!