Ingredients for Bangers And Mash With Golden Onions
- 6-8 sausages (pork or beef)
- 1 1⁄2 lbs potatoes, peeled and cubed
- 1 cup milk, warmed
- Salt, to taste
- Fresh ground pepper, to taste
- Olive Oil
- 2 tablespoons butter
- 1 large onion, sliced
- 2 garlic cloves, minced (optional)
- Cream, if using as alternative to milk (approx. 1 cup)
- Dijon Mustard
- 1 tablespoon brown sugar
- 1 tablespoon flour (if making gravy)
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How to Make Bangers And Mash With Golden Onions
- Prick the sausages all over with a fork and gently blanch them in boiling water for 5 minutes. This prevents bursting. Remove and set aside.
- While the sausages are blanching, peel and cube the potatoes. Boil in salted water until tender (about 15-20 minutes).
- Melt butter in a large pan over medium heat. Add the sliced onions and cook until softened. Add minced garlic (if using) and cook for another minute until fragrant.
- Add brown sugar and continue to cook, stirring occasionally, until onions are golden brown and caramelized (about 15-20 minutes).
- Drain the potatoes and return them to the pan. Mash until smooth. Gradually add warm milk (or cream), stirring until you reach your desired consistency. Season with salt and pepper.
- If desired, whisk 1 tbsp flour into the pan juices from the onions, and cook for 1 minute to create a simple gravy.
- Meanwhile, pan-fry or bake the blanched sausages until golden brown and cooked through.
- Serve the sausages on a bed of mashed potatoes, topped with the caramelized onions. Drizzle with any onion gravy, if made.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
26g
Fat
157g
Carbs
35g
