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Bangers and Mash with Onion Gravy
Note: Bangers are a British pork sausage. If they are unavailable, any mild pork sausage can be used in their place.
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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Bangers and Mash with Onion Gravy
About This Recipe
| Yield: | serves 4 |
| Active time: | 35 minutes |
| Total time: | 35 minutes |
| This recipe appears in: | British Bites: Bangers and Mash with Onion Gravy |
Ingredients
- 4 russet potatoes, peeled and cut into 2 inch chunks
- Kosher salt
- 6 tablespoons butter
- 1 cup milk
- Freshly ground black pepper
- 3 medium onions, thinly sliced (about 3 cups sliced onions)
- 1 bay leaf
- 2 1/2 tablespoons flour
- 2 1/2 cups store-bought or homemade low-sodium beef or chicken broth
- 2 tablespoons vegetable oil
- 8 bangers (about 2 pounds, see note above)
Procedures
-
1
Place potatoes in a saucepan and cover with cold water. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 10 minutes. Drain and place back in saucepan, add 3 tablespoons butter and 2/3 cup milk, and mash with a potato masher, adding more milk if a looser consistency is desired. Season to taste with salt and pepper. Keep warm.
-
2
Heat remaining 3 tablespoons butter in a large non-stick skillet over medium-high heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.
-
3
Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over high heat, stirring often, then lower heat to medium and cook until thickened, about 6 minutes. Remove and discard bay leaf. Season to taste with salt and pepper, and keep warm.
-
4
Heat vegetable oil in a large stainless steel skillet over medium high heat until shimmering. Reduce heat to medium-low. Place bangers in the skillet and cook until browned on one side, about 5 minutes; flip bangers and cover. Cook until bangers are fully cooked, about 6 minutes longer.
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5
Divide mash between 4 plates, place 2 bangers on each pile of mash, and top with onion gravy. Serve with brown ale and extra gravy and strong mustard passed alongside.
