Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavored sausages made of pork, lamb, or beef. The dish is usually served with onion gravy, but may also include fried onions and peas.
This recipe is a crowd favorite in the Brooks house!
- 1 pound bratwurst sausage, uncooked
- 1 tablespoon olive oil
- 3 ounces stout beer, I used Guinness
- 3-4 russet potatoes, peeled and sliced
- 1/2 cup buttermilk
- 4 tablespoons butter
- salt, pepper, and garlic powder to taste
stout onion gravy
- 2 tablespoons butter
- 1 medium onion, sliced thin
- 2 tablespoons all-purpose flour
- 1 cup stout beer
- 1 cup beef broth
- salt and pepper to taste
- fresh minced parsley, for serving
- Heat oil in a skillet over medium-high heat. Add sausages and stout. Cover with lid and crack just enough to allow steam to escape. Cook covered for about 10 minutes, turning halfway through.
- After the sausages have cooked for 10 minutes, remove lid and allow the liquid to reduce a bit to coat the sausages, when the liquid is almost gone, lower heat to low and continue cooking with the lid on. Rotate occasionally until evenly browned and cooked through, about 10 more minutes.
- In a separate pot, heat butter over medium-high heat. Add sliced onions and cook until lightly browned, 5-10 minutes. Sprinkle with flour and allow to cook 2-3 minutes.
- Add stout and scrape bottom of pan to deglaze. Add beef broth and allow to simmer until no longer foamy, 10-15 minutes.
- Meanwhile, in a large pot cover potatoes with water and bring to a boil. Cook until soft. When done, drain, and add butter, buttermilk, salt, pepper, and garlic powder. Mash to your preferred consistency.
- To serve, add a scoop of potatoes to a plate, top with sausages, then with gravy. Sprinkle over chopped parsley and serve.
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