Bangers and MashHonestly, I had my doubts (sometimes I am leary of trying new things), but this turned out really well. The mustard and cheese in the mashed potatoes wasn't overpowering, and although I didn't try the onion gravy (I want to protect my Tidewater co-workers from noxious odors), the sausages cooked with the onions and beer were really tasty.
- 6-8 pork sausage links
- 2 Tb. butter, separated
- 1 large onions, sliced thin
- 1 bottled beer
- 1 Tb. flour
- 2 Tb. Worcestershire
- ½- 1cup chicken or beef stock
- Salt and Pepper
- 2 lbs. red skinned potatoes
- 2 Tb. butter
- 3-4 Tb. milk
- 1 Tb. whole-grain mustard
- ¾ cup shredded Dubliner cheese
- Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil. Once boiling, remove the lid, lower the heat, and simmer another 10 minutes—until fork tender.
- Drain the potatoes and add the butter and milk. Smash the potatoes will a potato masher (or a large spoon or ladle). Once you’ve reached the desired consistency, stir in the cheese and mustard. Salt and pepper to taste.
- While the potatoes are boiling, add 1 Tb. of butter to a large skillet over medium-high heat. Place the sausages into the skillet, allowing them to make contact with the skillet first, then add the sliced onions. Brown the “bangers” and onions for about 10 minutes.
- Add the beer and allow it to reduce for another 10-12 minutes—stirring occasionally.
- Mix 1 Tb. of soft butter with 1 Tb. of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire and stock to thin out the gravy to your desired consistency. Salt and pepper to taste.
- Serve the bangers over the mash, topped with gravy.