Bangers and Mash-Onion Gravy
Bangers and Mash-Onion Gravy is a classic British dish that has been enjoyed for centuries. This hearty and comforting meal consists of sausages, mashed potatoes, and a rich onion gravy that brings all the flavors together.
The name “Bangers and Mash” originated during World War II. The sausages were made with a high water content due to meat shortages. As a result, they would sizzle and pop loudly, earning the nickname “bangers.” To prepare this delectable dish, start by selecting the perfect sausages. The key is to choose sausages that are high in quality and bursting with flavor.
Next, it’s time to make the creamy mashed potatoes. Selecting the right potatoes is crucial for achieving that smooth and fluffy texture. Maris Piper or Yukon Gold potatoes work incredibly well for this dish. Peel and boil the potatoes until they are tender, then mash them with butter, milk, and a pinch of salt. The result should be a heavenly mound of creamy goodness that will complement the sausages perfectly.
Now, let’s move on to the star of the show – the onion gravy. A good onion gravy requires patience and a bit of finesse. Start by thinly slicing a generous amount of onions and slowly caramelizing them in a pan with butter or oil. This process takes time but is worth every minute as it brings out the natural sweetness of the onions. Once the onions are beautifully golden and fragrant, add some flour to create a roux and cook it for a few minutes. Gradually pour in beef stock, stirring continuously to avoid lumps, and let the gravy thicken to the desired consistency. You can also add some Worcestershire sauce or a splash of red wine for extra depth of flavor. This recipe uses beer which adds that umami
Now that all the elements are ready, it’s time to plate up. Serve a generous portion of creamy mashed potatoes alongside the juicy sausages, and drench everything in the luscious onion gravy. The combination of flavors and textures is simply divine. Each mouthful offers a harmonious blend of savory sausages, velvety mashed potatoes, and the rich, umami-packed gravy that ties it all together. Bangers and Mash-Onion Gravy is not just a meal; it’s a taste of British culinary heritage. It represents comfort, tradition, and the art of simple yet delectable cooking. Whether enjoyed on a cozy winter evening or as a Sunday family dinner, this dish never fails to warm both the stomach and the heart. So, gather your loved ones, savor each bite, and immerse yourself in the flavors that have stood the test of time.
I served Dukkah Carrots with the Bangers and Mash. Roasted in the Airfryer seasoned with olive oil and dukkah seasoning.
Bangers and Mash-Onion Gravy
Ingredients
- 2 Lb Potatoes-peeled and cubed
- 1 Tbsp Salt for cooking potatoes
- 1/2 Tsp Salt
- 3/4 Cup Half and half-warmed
- 10 Tbsp Butter-divided
- 2 Lbs Bratwurst
- 1 Onion-sliced thin
- 1 1/2 Tbsp All-purpose flour
- 3/4 Cup Beef broth
- 3/4 Cup Guiness beer
- 1 Tbsp Dijon mustard
- 1/2 Tsp Black pepper
Instructions
- Combine potatoes and salt in a large saucepan, cover with water by 1". Bring to a boil then reduce to a simmer for 20 minutes. Check to see if they are fork tender. Drain potatoes and return to saucepan then add 5 tbsp butter and half n half. Mash until smooth and season with salt and pepper to taste. Keep warm until serving.
- While potatoes are cooking melt 1 tablespoon butter in 12" nonstick skillet over medium heat. Add bratwurst and cook until browned on 2 sides, about 5 minutes. Transfer brats to a plate while making gravy. Wipe skillet with a paper towel.
- Add 2 tbsp butter, onions, and salt to wiped out skillet and cook onions until softened, about 6 minutes. Cover with a lid and inions will cook quicker. Stir in flour and cook for 1 minute. Whisk in broth, mustard, pepper and beer then add bratwurst, cover and simmer for 12 minutes until brats register 160'.
- Transfer bratwurst to a serving platter. Off heat stir in remaining butter to the onion gravy mixture. Serve gravy over mashed potatoes and bratwurst.