Bangers and Mash

I love bangers and mash!  This traditional English dish – which everyone loves – is composed of pork sausages and mashed potatoes.  My recipe is a great take on this classic dish that will delight your taste buds!  The addition of cherries and an onion gravy spiced up with some balsamic vinegar will add a brightness to the flavors of the meat and potatoes.  I made this meal for a few friends and it was a great hit!  This recipe is also very easy to double without any additional effort – great for making for large groups!
 
 
Ingredients:
 
2 tablespoons extra virgin olive oil
3 tablespoons butter
21/4 lbs russet potatoes
1/2 cup half and half
2 Tablespoons balsamic vinegar
5 good quality pork sausages
1/2 cup cherries
1 sprig of fresh thyme
2 yellow onions
1 teaspoon sugar
salt and freshly ground pepper
2 cups beef stock
1 tablespoon flour
2 tablespoons chives, minced
 
To begin, remove the cherries’ stems and seeds.  A cherry pitter would make the job easier, but a knife will work just fine!  Preheat the oven to 350 degrees.
 
 
Heat the olive oil in a skillet over medium heat.  Add the sausage and cherries and brown on all sides for about 5 minutes.
 
 
 
Once the sausage has turned golden brown, place the sausage and cherries on a cooking sheet and roast for 25 minutes.  Save the drippings in the skillet for the onion gravy.
 
 
While the sausage is roasting, chop the onions.  First cut each onion in half, then chop into thin slices. Return the skillet to the burner over medium heat.  Add 1 tablespoon of butter and when it begins to foam up, add the onions and the thyme to the butter and sausage drippings. 
 
 
Sautee the onions for 10 minutes until they become translucent.
 
 
Next Peel and chop your potatoes. Add them into a large pot of cold water and turn the burner up to high to bring to a boil.  After the water has begun to boil, turn the temperature down and simmer the potatoes for 15 minutes.
 
 
Add the sugar and balsamic vinegar to the sautéed onions.  This should aid in caramelizing the onions; after another five minutes the onions should have an amazing aroma and become darker in color.  
 
 
 
Add the flour to the onions. Cook for about 1 minute, before slowly adding in the beef stock. Bring the mixture to a boil, and cook for about 5 minutes while the gravy thickens.  Add salt and pepper.
 
 
 
 
When the potatoes are cooked to be fork tender, remove from heat and drain. Add the half and half, reaming 2 tablespoons of butter, minced chives, salt, and pepper.
 
 
 
Use a potato masher to get your favorite consistency of mashed potatoes!
 
 
Finally, Remove your cooked sausage from the oven put it all together! Beautiful and SO flavorful!
 
 
Enjoy!
 
-Chef Hallie
 
Bangers and Mash
A traditional English dish kicked up with balsamic onion gravy and roasted cherries!
Write a review
Print
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 3 tablespoons butter
  3. 21/4 lbs russet potatoes
  4. 1/2 cup half and half
  5. 2 Tablespoons balsamic vinegar
  6. 5 good quality pork sausages
  7. 1/2 cup cherries
  8. 1 sprig of fresh thyme
  9. 2 yellow onions
  10. 1 teaspoon sugar
  11. salt and freshly ground pepper
  12. 2 cups beef stock
  13. 1 tablespoon flour
  14. 2 tablespoons chives, minced
Instructions
  1. To begin, remove the cherries’ stems and seeds. A cherry pitter would make the job easier, but a knife will work just fine! Preheat the oven to 350 degrees.
  2. Heat the olive oil in a skillet over medium heat. Add the sausage and cherries and brown on all sides for about 5 minutes.
  3. Once the sausage has turned golden brown, place the sausage and cherries on a cooking sheet and roast for 25 minutes. Save the drippings in the skillet for the onion gravy.
  4. While the sausage is roasting, chop the onions. First cut each onion in half, then chop into thin slices. Return the skillet to the burner over medium heat. Add 1 tablespoon of butter and when it begins to foam up, add the onions and the thyme to the butter and sausage drippings.
  5. Sautee the onions for 10 minutes until they become translucent.
  6. Next Peel and chop your potatoes. Add them into a large pot of cold water and turn the burner up to high to bring to a boil. After the water has begun to boil, turn the temperature down and simmer the potatoes for 15 minutes.
  7. Add the sugar and balsamic vinegar to the sautéed onions. This should aid in caramelizing the onions; after another five minutes the onions should have an amazing aroma and become darker in color.
  8. Add the flour to the onions. Cook for about 1 minute, before slowly adding in the beef stock. Bring the mixture to a boil, and cook for about 5 minutes while the gravy thickens. Add salt and pepper.
  9. When the potatoes are cooked to be fork tender, remove from heat and drain. Add the half and half, reaming 2 tablespoons of butter, minced chives, salt, and pepper.
  10. Use a potato masher to get your favorite consistency of mashed potatoes!
  11. Finally, Remove your cooked sausage from the oven put it all together!
Half Baked Cooks http://halfbakedcooks.com/

Leave a Reply

Your email address will not be published. Required fields are marked *