When grocery shopping this week, I saw a pack of five sausages and decided to grab them – not really sure what I’d do with them. But, they looked good and it was a good price, so into my basket they went.
I thought about just doing sausages with peppers and onions and eating on a roll, but decided – instead – to make some ‘bangers and mash’. Seemed like a relatively easy and quick dinner for a weekday evening.
I started by browning the sausages in a skillet on the stove.
While the sausages were browning, I thinly sliced 2 onions.
After the sausages were browned, I transferred them to a foil lined sheet pan and put them in a 400 degree oven. They stayed in the oven for 30 minutes.
In one tablespoon of butter, in the same skillet that the sausages were browned in, the onions were cooked until caramelized and then removed from the skillet.
The next step was to work on the gravy. This started with the oil from browning the sausages (with a little more added) and flour to make a roux.
To the roux, I added some chicken stock. I do think that beef stock might have been better, but I had chicken stock already opened, so that is what I went with.
I allowed the gravy to simmer for a few minutes, then added the onions back in and covered the skillet.
After the sausages had been in the oven for 30 minutes, I removed them from the oven and added them in the skillet with the onion gravy. I let them simmer in the gravy for another 10 – 15 minutes.
Serve over mashed potatoes. For my recipe for mashed potatoes, check out this post where I detailed how I make them.
Bangers and Mash
Mashed Potatoes – see my recipe here, or make mashed potatoes however you normally make them.
Sausages (I used a package of 5) – I used a pork sausage, but think I will try chicken sausage next time
2 tbsp Olive Oil
1 tbsp butter
3 tbsp flour
1 tbsp Umami seasoning
1 1/2 cups stock
1 tsp black pepper
1 tsp salt