Bangers 'n Mash Casserole

Recipe by Galley Wench

Pub-Grub on the go! You'll be the hit of the office! Developed this recipe as an entry into RZ Craze E #5 contest and came in first place!

Top Review by Cookworm

We loved this recipe. I did change a couple of things: I used unsweetened organic apple juice instead of beer only because I didn't have any beer on hand and didn't want to use just water. I also had no mustard seeds so tossed in a bit of ground mustard instead - next time I will ensure I have the seeds to be more authentic. This was delicious. It has a richness to it that contrasts the tang of the vinegar in a lovely way. Thank you.

Ingredients Nutrition


  1. To prepare potatoes:.
  2. Cook the potatoes in water until tender, about 20 minutes.
  3. Once tender, thoroughly drain the water.
  4. Add sour cream, butter and prepared mustard; mash until smooth and creamy.
  5. While potatoes are cooking:.
  6. Prepare the sausages by pricking them several times with a kitchen fork.
  7. In sauce pan, bring the beer (or water) to a simmer over medium heat.
  8. Add the sausages and poach for 5 minutes.
  9. Removes sausages from pan and discard beer/water.
  10. Heat oil and mustard seed in large skillet over medium heat.
  11. Add the onions, sausage, salt and pepper.
  12. Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).
  13. Remove sausages, slice into thirds and place in a casserole.
  14. Add flour to pan, stirring until well combined.
  15. Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.
  16. Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.
  17. Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
  18. Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.

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