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Bangers and Mash

  • Author: Ina Garten and William-Sonoma


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

Onion Gravy

  • 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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Drain the potatoes in a colander and return them to the saucepan.
  5. 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.

Onion Gravy

  1. 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.
  2. Stir in the flour and cook until lightly colored, 2 to 3 minutes.
  3. 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.
  4. Then reduce the heat to low and simmer until a rich sauce forms, about 10 minutes. Season with salt and pepper.
  5. 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!

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