Indulge in the ultimate comfort food - British bangers and mash - sausages with onion gravy and mustard mashed potatoes. Simple yet delicious, this dish will easily become your new favorite, leaving you feeling satisfied and happy.
In a large cast-iron or non-stick skillet, brown the sausages (do in batches if necessary) in 2 tablespoon oil on all sides over medium-high heat until cooked through. Remove to a plate and keep warm.
Add sliced onion to the same pan and cook until soft. Add garlic and sauté for about 30 seconds.
Stir in 1 tablespoon flour and cook for 1 minute. Add one beef bouillon, 2 cups of dry red wine, 1 tablespoon of fresh (or dry) basil and parsley, and 1 teaspoon rosemary. Cook until the wine has reduced to a glaze over onions, about 10 minutes.
Return the bangers to the pan and simmer for about 5 more minutes. Season with salt and pepper, to taste.
Mustard mash
Put 4-5 large peeled and diced potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce the heat and simmer until tender, about 20 minutes.
Drain the potatoes and mash them with 2 tablespoons butter, 1 tablespoon Dijon mustard, and ⅔ cup milk (add more milk if necessary to achieve a creamy texture.
Serve the bangers with gravy over mashed potatoes and your favorite vegetables. Enjoy!
Notes
Always add hot milk to the potatoes. It incorporates easier, and it keeps the mash warm.
You can run your potatoes through the ricer before adding milk and butter to eliminate lumps.
If you're not a fan of mustard in your mash, omit and add sour cream as in this mashed potato recipe.
Preparing the gravy in the renderings of fat from the sausage makes it even more flavorful. Use the same pan you cooked the sausages in to prepare the gravy.
Depending on the size of your potatoes, you might need to add more milk.
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Storage:Store sausages and mashed potatoes in separate airtight containers refrigerated for up to 3 days.