Bangers and Mash Recipe
Breakfast Sausage Recipes Make Great Pub Food
Bangers and Mash are quintessential pub food in the UK. In fact, I first had this dish when I visited my daughter at the end of her "semester abroad" in London when she was a junior in college. I loved it and was delighted to find a version in one of the Rachael Ray cookbooks.
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This easy sausage recipe tastes great with "stick-to-the-ribs" heartiness. It's one of our standards each month, and so easy to whip up at almost any time, since I always keep breakfast sausage and potatoes on hand. And I can even make this Bangers and Mash recipe in about 30 minutes!
Bangers and Mash
Ingredients:
1 package of breakfast link sausages
1 red onion, sliced thin
3 T. olive oil
Salt/pepper to taste
1 T. fresh thyme, chopped or 2 tsp. dried thyme
2 garlic cloves, chopped
1/2 cup red wine
1.5 cups chicken broth
1/4 cup fresh parsley, chopped
Juice of 1/2 lemon
3 T. chives
2 T. cream cheese
Mashed potato flakes
Directions:
First, brown the sausages in olive oil, until cooked on all sides; takes about 3 to 5 minutes. Set aside the sausage and add the red onions and garlic to the pan, along with the salt, pepper and thyme and cook, stirring occasionally until browned and nicely caramelized, around 5 minutes.
When browned, add the wine and broth to the pan and bring to a simmer. Then add the sausages back into the pan and cook until the liquid reduces by about half. This usually takes another 5 to 10 minutes.
Meanwhile, prepare the mashed potatoes, following the package directions, but adding in the cream cheese and chives at the end.
When the sauce has reduced in the sausage/onion mixture, add the parsley and lemon juice and serve in a bowl over mashed potatoes.
Rachael Ray's original recipe called for making your mashed potatoes from scratch. I prefer the instant potato flakes, as it's a lot faster and tastes nearly as good. But you can use your own judgment of course. This dish is also nice with a green salad.
Variations
I really can't come up with any variations on this recipe. It's so good just as it is!
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