How to Make BUSSIN Bangers & Mash with Onion Gravy

pork sausages

🥗Healthier: chicken sausages

💰Cheaper: pork shoulder

Lower in fat and calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

More nutritious and budget-friendly.

Cut the top and bottom off the onions and slice them thinly along the grain to help them caramelize quicker.

Chop garlic finely.

Cut the ends off the green beans and wash them.

Pull the leaves off the rosemary and chop finely.

Cut the butter into even sizes for easier measurement.

Peel the potatoes and cut them into large, even chunks, about eighths.

Place the potato chunks in cold, salted water before boiling.

Heat a pan over medium-high heat and add oil to prevent sticking.

Place the sausages in the pan; they should sizzle when placed down.

Poke holes in the sausages to prevent them from bursting while cooking.

Add a bit of water to the pan and cover with a lid to steam the sausages.

Flip the sausages to brown them evenly; they should be mostly cooked through after steaming.

Test the sausages for doneness by cutting one open; it should not be pink inside.

Check the potatoes for doneness by twisting a fork into them; they should crumble easily when tender.

Strain the potatoes and keep the sausages warm in the oven.

In the same pan, add butter and the sliced onions to caramelize them until thick and dark brown.

Add a splash of scotch to the onions and flambé them carefully.

Mix the caramelized onions with the chopped rosemary and set aside.

To make the roux for the gravy, melt butter in the pan and stir in flour until it forms a thick liquid without clumps.

Slowly add the beef stock to the roux while stirring to thicken the gravy.

Let the gravy reduce until it reaches a thick, sticky consistency.

Mash the potatoes using a masher; you don't need a sieve for a smooth consistency.

Add about 100 grams of butter to the mashed potatoes.

Return the mashed potatoes to the stove and add hot milk, about a cup, to make them smoother.

Optionally, add cheese or garlic to the mashed potatoes for extra flavor.

In a separate pan, melt butter and sauté garlic until fragrant, being careful not to burn it.

Add the green beans to the pan and sauté until heated through, seasoning with salt and pepper.

Plate the dish by placing mashed potatoes first, followed by sausages, green beans, and top with gravy.

Garnish with parsley if desired.

Cooking Techniques

Equipment Needed

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Allergens