Bangers and mash gets its name because sausages used to bang or burst while cooking. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.
Ingredients
- links pork sausage: 4 piece
- potatoes: 2 pound (cubed)
- butter: 0.25 cup
- milk: 2 Tbsp (optional)
- dry mustard powder: 1 tsp
- salt and ground black pepper: (to taste)
- butter: 1 Tbsp
- onions: 2 piece (chopped)
- beef broth: 6 cups
- red wine: 2 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 200 degrees F (95 degrees C).
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Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
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Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
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Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
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Serve sausages with mashed potatoes; pour onion gravy on top.
