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.
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