British Bangers & Mash
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #9613
May 17, 2013
Categories: Comfort Food, Dinner, Lunch, Main Dish, Poultry, Turkey, Vegetables, Onions, Potatoes, British, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Game/Sports Day, Labor Day, Potluck, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Hand Mix/Whisk, Skillet, Stove Top, No Eggs, Sugar-Free, Make it from scratch, Spring more
"Traditional British Sausages with mashed potatoes and onion gravy. YUM !!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (595.9 g)
- Calories 507.6
- Total Fat - 23.5 g
- Saturated Fat - 10.6 g
- Cholesterol - 84.5 mg
- Sodium - 1576.5 mg
- Total Carbohydrate - 50.7 g
- Dietary Fiber - 7.5 g
- Sugars - 8.2 g
- Protein - 25.9 g
- Calcium - 81.6 mg
- Iron - 12.6 mg
- Vitamin C - 57.9 mg
- Thiamin - 0.3 mg
Step 1
Peel and dice the potatoes; bring to a boil in salted water; simmer for 20 minutes; drain and set aside.
Step 2
While the potatoes are cooking, prick the sausage with a fork, heat a frypan to medium heat and brown the sausage in 1 tablespoon oil. Slice the onion; remove the sausage from the frypan; keep warm on a plate; add the sliced onion to the same frypan. Cook the onion until soft and trasparent. Whisk together the 2 tablspoons flour and the chicken stock; add to the onions and cook for 1 minute. Return the sausage to the frypan; cook through, about 15 to 20 minutes or until the juices run clear. If you prefer thinner gravy add a small amount of stock while stirring until desired consistancy is reached.
Step 3
Mash the potatoes with a hand masher; add the cream, butter, and mustard, season wtih salt and pepper; stir well to combine. (we like ours a wee bit lumpy.)
Step 4
Serve with a side of peas.
Tips & Variations
No special items needed.
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