Bangers 'n Mash Casserole
Recipe: #2777
November 19, 2011
Categories: Casseroles, Pork Sausage, Potatoes, British, Sunday Dinner, Oven Bake, No Eggs, Alcohol, Cobblers/Tarts, more
"Pub-Grub on the go! You'll be the hit of the office! Developed this recipe to enter a contest on another site and came in first place!"
Original is 7 servings
Ingredients
- FOR POTATOES
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- FOR SAUSAGES
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Nutritional
- Serving Size: 1 (620.3 g)
- Calories 820.2
- Total Fat - 58.1 g
- Saturated Fat - 20.3 g
- Cholesterol - 128.8 mg
- Sodium - 1647.7 mg
- Total Carbohydrate - 44 g
- Dietary Fiber - 5.8 g
- Sugars - 10.8 g
- Protein - 26.8 g
- Calcium - 136.6 mg
- Iron - 2.1 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
To prepare potatoes; cook the potatoes in water until tender, about 20 minutes. Once tender, thoroughly drain the water. Add sour cream, butter and prepared mustard; mash until smooth and creamy.
Step 2
While potatoes are cooking; prepare the sausages by pricking them several times with a kitchen fork. In sauce pan, bring the beer (or water) to a simmer over medium heat. Add the sausages and poach for 5 minutes. Removes sausages from pan and discard beer/water.
Step 3
Heat oil and mustard seed in large skillet over medium heat. Add the onions, sausage, salt and pepper. Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions). Remove sausages, slice into thirds and place in a casserole.
Step 4
Add flour to pan, stirring until well combined. Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes. Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens. Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
Step 5
Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.
Tips
No special items needed.
3 Reviews
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