Bangers and Mash
A one-plate dinner of grilled sausages served over creamy mashed potatoes with a rich gravy. Sausages are cooked until browned, potatoes are mashed until smooth, and everything is bound together with savory pan sauce.
Ingredients
Method
Peel and quarter potatoes. Slice the onion into rings or thin wedges.
Place potatoes in a pot of salted cold water, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain well in a colander.
In a large skillet over medium-high heat, brown sausages on all sides until cooked through, about 12–15 minutes. Remove to a plate; set aside.
In the same skillet, melt 1 tbsp butter over medium heat. Add sliced onion and cook, stirring occasionally, until softened and caramelized, about 5–7 minutes.
Pour in beef broth, scraping the bottom of the pan to release browned bits. Stir in mustard. Simmer for 3–4 minutes until slightly thickened. Season with salt and pepper.
Return hot potatoes to the pot. Add remaining 2 tbsp butter and mash until smooth and creamy. Season with salt and pepper to taste.
Divide mashed potatoes among plates. Top each portion with 2–3 sausages and pour gravy and caramelized onions over the top.
Garnish with fresh chopped parsley and serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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