British Classics: Bangers and Mash Recipe from 1900's

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.

Slice 2 red onions for onion gravy.

In a pan, heat medium heat and add 1 tbsp of butter and some vegetable oil.

Add the sliced onions and sauté for a couple of minutes.

Add 2 tablespoons of sugar to the onions and mix to help with caramelization.

Let the onions sauté on medium-low heat for about 25 to 30 minutes.

Peel 4 Idaho potatoes and cut them into quarters, then place them in a bowl with cold water.

In a pot, add cold water and some salt, then add the potatoes and cook until fork tender.

Preheat a cast iron pan to medium-high heat and add some vegetable oil.

Place 5 sausages in the pan and add 2 sliced garlic cloves and 1 tbsp of butter.

Add a couple of sprigs of fresh thyme and sear the sausages until golden brown, basting with melted butter.

Poke the sausages with a toothpick to prevent them from bursting, then flip and sear the other side.

Once browned, place the sausages in a heated 375° F oven for about 12 minutes.

For the gravy, glaze the pan with 1 cup of dry red wine and let it reduce by about 75%.

Add 1 teaspoon of Worcestershire sauce and 1 tbsp of balsamic vinegar to the gravy.

Pour in 2 cups of hot beef stock and season with salt and black pepper, then mix.

Thicken the gravy with a cornstarch slurry made from 1 tbsp of cornstarch and 1 tbsp of cold water, stirring constantly on high heat.

Once the gravy thickens, remove from heat and add 1 teaspoon of whole grain mustard, mixing well.

Once the potatoes are fork tender, drain the water and rice them using a potato ricer (or mash with a potato masher).

Add 2 tbsp of room temperature butter, grate in some fresh nutmeg, and season with salt and white pepper.

Pour in 1 cup of hot milk and mash the potatoes, adjusting seasoning as needed.

Remove the sausages from the oven, remove thyme, and add 1 cup of green peas seasoned with salt and white pepper, then return to the oven for 5 more minutes.

Plate the dish with mashed potatoes, 2 sausages on the side, green peas, and onion gravy on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens