A Word From The Cook
“Bangers & Mash is classic British country cooking. We always serve it with sweet green peas!”
- 8 British Bangers (sausages)
- 1 Tablespoon fresh chopped Thyme, plus some for garnish
- 1/2 Cup butter (1/4 cup for onion gravy and 1/4 cup for potatoes)
- 8 Medium Yukon Gold Potatoes
- 1/2 Cup whipping cream or half & half
- 1/8 Cup sour cream
- 1/8 Cup stoneground mustard
- 2 Tablespoons horseradish
- 2 Large onions
- 1 1/2 Cups chicken broth
- 1/2 Cup white wine
- Salt, pepper, and garlic powder to season onions and potatoes
- One bag frozen sweet peas
Step 1 – Cook Sausage
Par cook the bangers by placing them in a shallow pan of boiling water. Sausages should be immersed in the water. Once placed in water, turn the heat off and let the sausages par book for about 7 minutes.
Remove sausages from pan and pat dry.
Cook sausages in a large sauté pan with a teaspoon or so of olive oil over medium low heat for 20-25 minutes, until cooked through (165 degree internal temperature).
While sausages are cooking begin Step 2.
When sausages are fully cooked remove them from the pan. You’ll use the same pan to make the onion gravy.
Step 2 – Prepare Potatoes and Begin Onion Gravy
Wash potatoes well and remove any blemishes.
Cut potatoes into wedges leaving skin on.
Place potato wedges in pot of boiling water with a pinch of salt and boil until tender enough to mash (20-25 minutes).
Remove onion skin and slice onions in half. Cut each half in 1/8 inch slices.
Sauté onions in sausage drippings along with 1/4 cup butter, and a generous shake each of salt, pepper, and garlic powder. Cook over medium to medium high heat until onions are slightly browned to slightly blackened and caramelized.
Add fresh thyme.
Add wine and stir for a minute or two.
Add chicken stock and bring to a simmer.
Place sausages into onion gravy until heated through.
Step 3 – Mash Potatoes and Serve
Mash potatoes with butter, milk, sour cream, mustard, horseradish, and salt and pepper to taste.
Heat peas according to package directions.
Plate potatoes and sausages on serving plate and cover in onion gravy.
Serve peas on the side and garnish with fresh thyme.