Bangers and Mash

Name: Bangers and Mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
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

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.

50 minEasyServes 4620 cal/serving

BritishDinnerStovetopHigh ProteinAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
5

Divide the mashed potatoes between plates, top with sausages, and ladle the onion gravy over everything.

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Questions

What should Bangers and Mash look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until browned on all sides and cooked through to an internal temperature of 160°F. Step 3: cook until deeply caramelized and golden. A reading of 160 F on a thermometer settles it.

Can I speed up the caramelized onions in Bangers and Mash?

Step 3 reads: "Add 2 thinly sliced yellow onions and cook over medium-low heat, stirring often, until deeply caramelized and golden, about 20 minutes." Not by much. Step 3 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

What can I use instead of Worcestershire sauce in Bangers and Mash?

The entry for Bangers and Mash calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Bangers and Mash gluten-free?

Yes. The gluten in Bangers and Mash is 2 tbsp all-purpose flour, 2 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Bangers and Mash?

One serving (the recipe makes 4) is about 620 calories, with 26 g protein, 52 g carbohydrate and 28 g fat, plus 4 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list.

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