Bangers 'n Mash Casserole

Recipe by Galley Wench




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