Bangers and Mash
A beloved British pub staple of pan-fried pork sausages nestled on a bed of buttery mashed potatoes and drenched in a rich onion gravy. Simple, hearty, and utterly satisfying.
Ingredients
- 8 pork sausages (bratwurst or British-style)
- 2 lbs russet potatoes, peeled, quartered
- 6 tbsp unsalted butter
- 1/2 cup whole milk, warmed
- 2 yellow onions, thinly sliced
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 2 tsp Worcestershire sauce
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Boil 2 lbs peeled, quartered russet potatoes in salted water until completely tender, about 20 minutes. Drain and mash with 6 tbsp unsalted butter, 1/2 cup warmed whole milk, 2 tsp salt, and 1/2 tsp black pepper until smooth. Cover and keep warm.
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2
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 pork sausages (bratwurst or British-style) and cook, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F, about 12-15 minutes. Remove to a plate and keep warm.
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3
In the same skillet, add 1 tablespoon butter. Add 2 thinly sliced yellow onions and cook over medium-low heat, stirring often, until deeply caramelized and golden, about 20 minutes.
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4
Stir 2 tbsp all-purpose flour into the onions and cook for 1 minute. Add 4 sprigs fresh thyme and 2 tsp Worcestershire sauce, then pour in 2 cups beef broth. Stir and simmer until thickened, about 5 minutes. Remove thyme. Season to taste.
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5
Divide the mashed potatoes between plates, top with sausages, and ladle the onion gravy over everything.