Bangers and mash

I looked all over for a good recipe for bangers and mash and finally ended up making one up. This makes two servings.

• 4 bangers (or other large sausages)
• 2 large baking potatoes, peeled and halved lengthwise
• about 1/4-1/2 cup milk or half-and-half
• 2 tablespoons butter, softened
• salt
• freshly ground black pepper
• freshly ground nutmeg
• 1 medium yellow onion, peeled, halved lengthwise, and sliced thin
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon Dijon mustard
• 1/2 cup milk
• 1/2 cup chicken broth or stock

For the bangers: Grill or fry the sausages. We usually grill them, but I can't really give specific instructions for this, because our grill takes much longer to cook things than most grills do.

For the mash: Put the potatoes in a large saucepan with water to cover by one inch. Bring to a boil, reduce heat to medium-high, and simmer until tender, about 15 minutes. Drain the potatoes and rice them into a bowl (or mash them with a potato masher), adding the butter, milk or half-and-half (measure out 1/2 cup and pour until it looks right - you may not use the whole 1/2 cup), and salt, pepper, and nutmeg to taste. Beat with a wooden spoon until fully mixed and fluffy.

For the gravy: Melt the butter in a small saucepan over medium heat. Add the onions and sauté until well-browned, about 15 minutes. Add the flour and stir for a minute or two (but don't let the flour brown. Add the mustard, milk, and broth or stock, and simmer for a couple of minutes until thickened. Add salt and pepper to taste.

Get two plates out. Put two sausages and half the mash on each plate, then pour half the gravy over each portion of mash.

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Last updated 14 March 2004.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.