Ah, bangers in mash… A staple in England and a rising trend in the U.S. If you feel like brats but want something a little different, try this recipe. You still get meat in a log form and some potato but it looks different, which is super classy.
- 1/2 tbsp oil
- 8 sausages of choice
- 1 large onion , halved and finely sliced (yellow, white or brown)
- 2 garlic cloves , minced
- 3 tbsp flour (plain)
Gravy – See Full Recipe HERE
- 2 cups beef broth (you can also use beef dripping from a roast)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon worcestershire sauce (optional)
- 1/4 cup cold water + 3 tablespoons corn starch
- salt and pepper to taste
- Mashed potato
Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.
Remove sausages onto a plate. Turn heat down to medium.
You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
Add onion and garlic, cook until golden brown – around 4 minutes. Set Aside.
In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and worcestershire sauce.
In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.
Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to make sure it’s just right. Serve hot over your favorite meats or potatoes.