Bangers and Mash

Submitted by Dwynnie

"I tried a number of Bangers and Mash recipes and none of them passed the test with my husband--I finally came up with my own, which did! I need to keep this! Also, don't forget to serve with buttered peas!"

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 6

ingredients

• Bangers

• 1 1⁄2 - 2 lbs banger sausages

• Mash

• 1 tablespoon salt
• 3 lbs yukon gold potatoes
• 3⁄4 cup milk
• 1⁄2 cup butter
• 2 dashes nutmeg
• 1⁄2 teaspoon salt (to taste)

• Gravy

• 3 tablespoons butter
• 2 large vidalia onions, sliced
• 1 1⁄2 tablespoons flour
• 3 cups beef broth
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1⁄2 teaspoon ground pepper (to taste)
• 1⁄2 teaspoon salt (to taste)

• Side

• 10 ounces sweet peas
• 1 tablespoon butter

directions

1. Preheat the oven to 400 degrees F.
2. Roast the sausages on a rack for 25 minutes, turning over halfway through the cooking time.
3. While the sausages are roasting, dice the potatoes and boil them until very tender in water salted with 1 Tbs salt.
4. While the potatoes are cooking, melt the butter for the gravy in 12 inch skillet.
5. In the skillet, saute the onions over medium-high heat until they are starting to caramelize, stirring often.
6. Sprinkle the flour over the onions and mix well before cooking for a few more minutes.
7. Stir the broth, vinegar, worchestershire suace, mustard, pepper, and salt into the onions and continue to cook until the gravy thickens. This is not a super thick gravy, but it should coat a spoon.
8. When the gravy is almost ready, the potatoes should be done. Mash the potatoes (I do this by hand, but you could use a mixer) with the milk, butter, nutmeg, and salt.
9. Serve the gravy over the sausage and potatoes with a side of buttered peas.