Bangers and Mash
Savory pan-fried pork sausages served over creamy buttery mashed potatoes and smothered in rich onion gravy.
Ingredients
- 8 piece pork sausages · thick-cut British bangers or your favorite pork sausage
- 2 lb Yukon gold potatoes · peeled and cut into 1-inch chunks
- 6 tbsp unsalted butter · divided
- 1/2 cup whole milk · warmed
- 1 piece yellow onion · thinly sliced
- 2 tbsp all-purpose flour
- 1 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- salt · to taste
- black pepper · freshly ground
Directions
- 1
Boil the potatoes
Place the potato chunks in a large pot and cover with cold water by an inch. Add a generous pinch of salt, bring to a boil, and cook for 15 minutes until fork-tender. Drain well and return to the warm pot.
- 2
Brown the sausages
While potatoes cook, heat a large skillet over medium heat. Add the sausages and cook for 10 to 12 minutes, turning occasionally, until deeply browned and cooked through. Remove sausages to a plate and leave the drippings in the pan.
- 3
Build the onion gravy
Add 2 tablespoons of butter to the sausage drippings. Add the sliced onion and cook over medium heat for 8 minutes until soft and caramelized. Stir in the flour and cook for 1 minute. Gradually whisk in the beef broth and Worcestershire sauce. Simmer for 3 minutes until thickened. Season with salt and pepper.
- 4
Mash the potatoes
Add the remaining 4 tablespoons of butter and the warm milk to the drained potatoes. Mash until smooth and creamy. Season generously with salt and pepper.
- 5
Plate and serve
Divide the creamy mashed potatoes among four shallow bowls. Top each with two browned sausages and ladle the rich onion gravy generously over the top.