Sunday, September 12, 2010

Bangers and Mash

Bangers and mash are what the British and Irish call a dinner of sausage and potatoes. I made this recipe back in March for St. Patrick's Day as a effort to be festive, but never posted about it. Since then we have had it three or four times. We found some real English bangers at Whole Foods, but since then have been using just regular bratwurst and the taste is still amazing. It may sound a little strange but it tastes really good!

  • 2 Tablespoons Vegetable Or Canola Oil
  • 2 Tablespoons Butter
  • 6 whole Bangers Sausage or Bratwurst if you can't find Bangers
  • 1 cup Diced Onion, About 1/2 Large
  • ¼ cups Beef Broth to de-glaze pan
  • 1 Tablespoon Flour
  • 2 cups Beef Broth
  • ½ Tablespoons Dijon Mustard
In a skillet over medium-high heat, heat oil and butter until butter is melted. Brown your Bangers until they are crispy on all sides. Add chopped onion and allow it to cook with the sausage until soft and slightly browned. Take out Bangers for just a bit and put them on a plate. Add 1/4 cup beef broth to de-glaze the pan. Next, sprinkle flour over the onions in your pan and stir to coat. Cook just until lightly browned. Add beef broth and Dijon mustard and stir to combine. Put Bangers back in pan. Lower heat to medium-low. Cover pan and allow to simmer for 15 minutes. If you need to thicken your sauce a little more, simply add a tablespoon of cornstarch to 1/4 cup cold water and whisk this mixture into your sauce. Salt and pepper to taste.
Serve your Bangers on pile of hot mash potatoes. Pour gravy over the top and dig in!

The original recipe called for a couple different ingredients that make it truly authentic Bangers and Mash. Here is a link in case you want to check that out.

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