True Bangers and Mash with Onion Gravy

St. Patrick's Day - Holidays and Events

Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.

Brief

Prep 15 mins

Cook: 50 mins

Total: 1hr5 mins

Servings: 4

Yield: 4 servings

True Bangers and Mash with Onion Gravy

Ingredients

4 links pork sausage

2 pounds potatoes

peeled and cubed

¼ cup butter

2 tablespoons milk

1 teaspoon dry mustard powder

salt and ground black pepper to taste

1 tablespoon butter

2 large onions

chopped

6 cups beef broth

2 cups red wine

Chef John's Corned Beef Hash

Holidays and Events

Directions

Step 1

Preheat oven to 200 degrees F (95 degrees C).

Step 2

Cook the sausage links in a skillet over medium-low heat until browned on all sides about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.

Step 3

Place potatoes into a saucepan over medium heat cover with water and boil gently until potatoes are tender 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter milk dry mustard salt and black pepper; mash until fluffy and smooth. Set aside.

Step 4

Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume about 10 minutes. Season with salt and black pepper. To serve place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Nutritional Information

True Bangers and Mash with Onion Gravy

Servings Per Recipe:4

Calories: 516.2

% Daily Value *

Protein: 14.1g 28%

Carbohydrates: 50.4g 16%

Dietary Fiber: 6.3g 25%

Sugars: 6g

Fat: 19.8g 30%

Saturated Fat: 10.8g 54%

Cholesterol: 57.6mg 19%

Vitamin A Iu: 476.1IU 10%

Niacin Equivalents: 7.6mg 58%

Vitamin B6: 0.9mg 58%

Vitamin C: 50.3mg 84%

Folate: 60.1mcg 15%

Calcium: 92.2mg 9%

Iron: 3.4mg 19%

Magnesium: 85.9mg 31%

Potassium: 1471.5mg 41%

Sodium: 1414mg 57%

Thiamin: 0.4mg 39%

Calories From Fat: 178.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.