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Bangers & Mash
Some nights just call for a classic. This Bangers & Mash recipe is creamy, hearty, full of flavor, and even more full of comfort. It’s the perfect familiar dish for family dinner, dinner parties, or just for you (we never judge).
Active Time: 1 Hr. 15 Min.
Total Time: 1 Hr. 30 Min.
Servings: 2 to 4
Ingredients
- 2 lbs russet potatoes, peeled and cut into 1” chunks
- Kosher salt, to taste
- 1 stick (½ cup), plus 2 Tbsp unsalted butter
- ¼ cup heavy cream
- 2 tsp extra virgin olive oil
- 4 (4-oz) pork or beef sausages
- 2 medium yellow onions, thinly sliced
- 6 oz Guinness beer
- 2 Tbsp all-purpose flour
- 1 ½ cups beef stock
- ¼ cup Plochman’s Spicy Brown Mustard
- Freshly ground black pepper, to taste
- 2 cups frozen peas, cooked according to package instructions
Directions
- In a large pot, cover the potatoes with cold water. Season with salt. Bring to a simmer over medium heat and cook until fork tender, 15 to 20 minutes. Drain and transfer to the bowl of a stand mixer fitted with the paddle attachment. Add ½ cup of the butter and the cream and mix on low until incorporated. Increase the speed to medium-high and whip until the potatoes are smooth and creamy, 2 minutes. Cover with aluminum foil and keep warm.
- Heat a large skillet over medium heat. Add the olive oil and swirl to coat. Sear the sausages on both sides until golden brown, about 3 minutes per side. Remove from the pan and set aside.
- Add the onions to the pan. Cook, stirring often, until golden brown and caramelized, 15 to 20 minutes. Pour in the beer and cook until almost completely evaporated, 4 to 6 minutes. Add the remaining 2 Tbsp butter and stir until melted, 2 minutes. Stir in the flour until a paste forms, 1 minute.
- Pour in the beef stock, increase the heat to medium-high, and stir constantly until the gravy is smooth and starts to thicken, 4 to 6 minutes. Stir in the mustard. Season with salt and pepper.
- Reduce the heat to low, return the sausages to the pan, cover, and cook until the sausages are cooked through and register 155ºF on an instant-read thermometer, 10 to 12 minutes.
- To serve: Spoon an equal amount of the mashed potatoes into two serving bowls. Place two sausages in each bowl, top each with one cup of peas, and spoon an equal amount of the onion gravy over each dish.
