English Bangers and Mash

By tjberens

Classic British pub grub makes a great quick and easy meal. I’ve added my recipe for onion gravy as a finishing touch. Serve with a green veggie and beer to complete the perfect comfort food meal for friends and family.

Ingredients

• 2 tbsp vegetable oil
• 8 beef or pork sausages
• 1 12 oz can Guinness or other strong dark lager
• FOR THE MASH
• 2 lb potatoes, quartered
• 1/3 cup milk
• 1 stick butter, cubed
• Salt and pepper to taste
• FOR THE ONION GRAVY
• 2 medium onions, peeled and thinly sliced
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 tsp sugar
• 1 tbsp ground sage
• 1 tsp balsamic vinegar
• 2 cups beef stock
• 4 tsp corn starch
• 4 tsp cold water
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Bring a pot of lightly salted water to a boil. Add potatoes and cook for 20 minutes over medium heat. Drain and set aside.
While the potatoes are cooking-Heat the oil in a large frying pan over medium heat and add the sausages. Cook for 3-4 minutes turning often to brown the casings.
Add the oil, butter, and onions. Continue cooking until onions are carmelized.
Reduce heat to simmer, add the beer cooking an additional 10 minutes. (DONOTOVERCOOKTHESAUSAGES) Remove sausages and set aside.
Add the sugar, sage, and balsamic vinegar to the onions and stir well.
Add the stock and boil gently uncovered for 5 minutes.
Mix the corn starch with the cold water to form a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, add sausages to the gravy and cook until the gravy is slightly thickened. Keep warm until ready to serve.
Finish the mash by putting milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
Add the potatoes and mash with a potato masher. Do not whip with an electric mixer-a few lumps are good! Season with salt and pepper.

*Note-I have experimented with adding garlic powder and/or white cheddar cheese to the potatoes for a change.