Bangers and Mash with Onion Gravy

Bangers and Mash is a classic British dish, equally popular in neighbouring Ireland. Cooking and ingredients are quick and easy yet create a wholesome dish full of flavour and texture.

If you don't have any beef broth you can always substitute for a beef oxo cube dissolved in water.

Our Irish sausages work great for this dish, but you can also swap out for cumberland, bratwurst or pork & apple for a different experience.

Ingredients

8 - Sausages , pork sausages of your preferred variety
1 kg - Potatoes , peeled and cubed
32 g - Butter
2 tbsp - Milk
1 tsp - mustard , dry mustard powder
2 g - Kosher Salt
2 g - Black Pepper
1 tbsp - Butter
2 - Onion , large onions, chopped
6 cup - Beef broth
2 cup - Red wine

Cooking Method

Preheat oven to 200 degrees F (95 degrees C).
Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes.
While potatoes are boiling, cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
Drain potatoes and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.
To serve, place about 1/2 cup of mashed potatoes onto a serving plate and top with 2 sausages. Pour the onion gravy over the sausage and potatoes.