Bangers & Mash

Bangers & Mash
Serves 2-4

1-10 pork sausages (preferably British bangers, though a good pork sausage would do)
2 tablespoon salted butter
1 medium yellow onion, thinly sliced
3 tablespoons all-purpose flour
8 oz beef broth
1 beef bouillon cube
8 oz Non-bitter beer (Michelob Ultra works best so far)
1 teaspoon each of Kosher salt and fresh ground pepper
1 tablespoon cooking oil
1-2 cups cooked mashed potatoes or Colcannon

1. Bring one medium-size pot of water to barely a simmer.
2. Add the sausages and cook for 20 minutes.
3. Meanwhile in a large non-stick pan, melt the butter.
4. Add onions and cook until nicely caramelized. (5-7 minutes)
5. Add flour to onions, stir well and cook for another minute or so.
6. Slowly add beef broth, bouillon cube, and beer.
7. Let the sauce come to a low simmer, stirring occasionally until thickened.
8. Add Salt and pepper plus more to taste and keep warm
9. Add the cooking oil to a medium non-stick pan over medium heat.
10. Remove the sausages from the water and into a paper towel lined plate.
11. Once dry, add the sausages to the oil, and sear them on all sides until nicely golden brown.
12. Add the seared sausages to the gravy to reheat, if desired.


Place a small scoop of mashed potatoes onto a plate, top with sausages, and spoon the gravy over the top.

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