Bangers & Mash

Fried sausages served over mashed potatoes and gravy is lovingly called “Bangers & Mash” in Ireland. In the United States, sausages are more often grilled in the summertime over open-air barbecue pits, but a pan roasted sausage paired with mashed potatoes is a lovely, and economical, cold-weather meal that you and your family will enjoy. Bon Appetit, and Get Cheffy!

FOR THE BANGERS:

• 2-3 Pounds sausage links
  • We use mild Italian sausage but, like many things, there’s a wide variety of sausages available; cook what you like.

FOR THE MASH & GRAVY:

• 2 pounds peeled Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
• 1 Tablespoon minced Garlic
• 5 Tablespoons Unsalted butter
• 2 Cups cream
• 2 Cups minced yellow onion
• 1 Tablespoon Corn Starch
• 4 Cups Beef Broth
• ~1 Tablespoon Worcestershire Sauce
• ~1 Tablespoon Soy Sauce
• ~1 Tablespoon Malt Vinegar
  • Sherry vinegar, White Wine vinegar, and other styles of vinegar can also be substituted
• ~1/2 Tablespoon Maple Syrup (optional)

1. Begin by browning your butter in the same large non-stick skillet that you’ll ultimately cook your sausages in. Browning butter over medium high/medium heat should take 4-6 minutes, swirling occasionally. Once the color of your butter has turned a pale brown color, and you can smell a “butterscotchy” aroma coming from your pan, add in your minced garlic. Continue to cook over medium heat for about 1-2 minutes, swirling occasionally, until your garlic has toasted and taken on a pale brown color. Immediately remove the butter and garlic from the pan and transfer into a small bowl (to stop the cooking), and set aside. Returning the pan to medium heat, add 1 tablespoon vegetable oil to your pan and add your sausages. Cook your sausages over medium heat for 6-8 minutes, checking them occasionally to ensure they don’t burn (adjusting your heat as necessary). Flip, and repeat the process on the other side until both sides of the sausages are browned nicely. Once you’ve cooked your sausages, remove them to a plate and set aside. With your burner still on medium heat, add your minced onion, 1 teaspoon salt, and stir to combine. If you notice your pan is dry, you can add extra oil or butter to help brown off your onion. Cook your onion over medium heat, stirring occasionally, until they’ve softened and caramelized. Add 3 of your 4 cups of beef broth, soy sauce, Worcestershire sauce, and vinegar, and stir to combine. Continue to cook, over medium heat, until reduced (5-10 minutes). Take your last cup of cold/uncooked beef broth and combine it with your corn starch stirring to ensure the corn starch has completely dissolved. Add this mixture to your simmering sauce and continue to cook for 1-2 minutes. This mixture will thicken your sauce. Taste your gravy at this point and adjust for more salt, black pepper, soy, vinegar, or maple syrup. Once you’ve adjusted your gravy for seasoning and you have something you’re pleased with, add your sausages to your gravy, cover, turn your heat off and set aside.
2. While your sausages rest, bring 5 quarts water to a boil in a large stock pot with your potatoes. Depending on how you’ve cut your potatoes, they should take 10-15 minutes to fully cook after they’ve come to a boil. Test for doneness by gently lifting out a larger piece and, if it easily crumbles and breaks apart, your potatoes are cooked. Drain your potatoes and return the drained potatoes to your stock pot set over the lowest heat. Mash your potatoes as they are now, over low heat, and allow some of the water to evaporate from them (ensuring the bottom of the pan doesn’t scorch). Add your reserved brown butter and garlic mixture, cream and 1/2 tablespoon of salt to start. Continue to mash until your mixture is smooth. Taste for seasoning and make any adjustments for salt or pepper (or more butter and more cream). To plate, begin with a bed of mashed potatoes and add your sausages on top before spooning over gravy.

GET CHEFFY TIP– Whenever we’re making mashed potatoes, we do a quick snoop through our fridge to see if there’s anything we can add. Sour cream, opened cheeses, Greek yogurt, etc. all lend flavor and richness to mashed potatoes. We had some shredded cheeses and sour cream that fit the bill, so we tossed them into our mash.