Bangers and Mash
Called "bangers" during WW2 for how the sausages would "pop" in the pan when fried over high heat, this Irish classic features sausages over mashed potatoes with an onion gravy.
- 8 Scott Pete Sausage Links
- 2 pounds potatoes, peeled and quartered
- 2 medium onions, peeled and thinly sliced
- 1 1/4 pint beef stock
- 6 tbs milk
- 1 stick + 2 tbs butter, cubed
- 4 tbs vegetable oil
- 4 tsp cornstarch
- 4 tsp cold water
- 1 tsp sugar
- 1 tsp balsamic vinegar
- salt and pepper, to taste
- To make the onion gravy, melt 2 tbs oil and 2 tbs butter in a large saucepan over medium-low heat. Add onion and cover with a lid. Cook for about 10 minutes or until onions are soft and translucent.
- Add sugar and balsamic vinegar to the same saucepan and stir. Cover with lid and cook for another 5 minutes.
- Add the beef stock to the same saucepan and boil gently uncovered for 5 minutes.
- Meanwhile, in a heatproof bowl, mix the cornstarch with cold water to create a thin paste.
- Add a little of the hot gravy to the starch mixture and mix thoroughly. Then pour the starch mixture into the gravy saucepan, raise the heat to high and boil for 10 minutes or until gravy reaches the thickened desired consistency. Keep warm until time to serve.
- To make the “mash,” boil the potatoes in lightly salted water until soft.
- Drain and keep warm until ready to mash.
- While potatoes are cooking, cook the sausages by heating the other 2 tbs of oil in a large frying pan over medium heat. When oil is hot, add the sausages and cook, rotating them to evenly brown the outsides and heat through, about 20 minutes. Once cooked, keep warm until time to serve.
- Finish the mash by placing the milk and 1 stick butter in the pot used to boil the potatoes. Warm gently over low heat until the butter has melted.
- Return the potatoes to this pan and mash using a potato masher or fork. Once combined, whip the potatoes slightly with a wooden spoon. Season to taste with salt and pepper.
- Serve by spooning the mash onto a plate, placing two sausages over pile of mash and pouring onion gravy over entire dish.