Bangers and Mash

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
2 onions
1 tbsp butter
3 tbsp flour
1 tbsp Umami seasoning
1 1/2 cups stock
1 tsp black pepper
1 tsp salt

  • Make mashed potatoes
  • Brown the sausages in skillet on stove
  • Once sausages are browned, transfer to a lined sheet pan and put in a 400 degree oven for 30 minutes (flip halfway through)
  • Put butter in pan and add onions, cook until onions are caramelized – then remove from pan
  • In skillet that sausages and onion were in, make gravy by starting with a roux (if you don’t have enough oil from browning the sausages and caramelinzing the onions, add a little oil – up to 2 tbsp, if needed), then add the flour (up to 3 tbsp) and stir until well mixed and starting to brown (allow it to bubble for about a minute, ensuring that the flour is cooked)
  • Then add in the stock and whisk to ensure there are no lumps
  • Return the onions to the pan – and allow the gravy to simmer and thicken
  • Once 30 minutes are up – remove the sausages from the oven and place in onion gravy mixture – allow to simmer for about 10 minutes
  • Serve sausage over mashed potatoes, with some of the onion gravy

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2 Comments on “Bangers and Mash

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