Sunday, February 26, 2017

Bangers and Mash

A friend visited London, England and she came back raving about everything. Mostly though Bangers and Mash, I think she just likes saying it...Bangers and Mash. Anyway, it's sausage, mashed potatoes, peas and onion gravy. Also known as 'pub grub' because it's served in pubs and is easy to make in large or small quantities.


  • 2 links mild pork sausage (I used beer brats)
  • 1/2 lb. russet potatoes, peeled, cooked and mashed
  • 1/2 cup frozen peas, cooked
These quantities are per person.  Amounts can be increased according to number of people.

For the gravy:

  • 1 small onion, sliced
  • 1 cup beef broth
  • 1 Tblsp. flour
  • 2 Tblsp. butter
  • 1/2 tsp. thyme
  • Worcestershire sauce, a splash or two

Melt butter in a skillet over medium-low heat, add sliced onion and cook until translucent and light brown. About 10 minutes. Stir often, don't let the butter burn. Sprinkle flour over the onions and mix well.

Add beef broth, Worcestershire and thyme. Cook over low heat until mixture thickens. Keep warm.

In a separate skillet, brown the sausage over medium heat and continue cooking until done. About 10 minutes.

Serve sausage over mashed potatoes and smothered with onion gravy.


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