- 5 sausages
- 4-6 large potatoes, peeled and quartered
- dash sea salt
- 1/2 cup milk
- 2 tbsp margarine
- dash nutmeg
- 2 tbsp oil
- 2 onions, thinly sliced
- 1 tbsp flour
- 1 tbsp dijon mustard
- 1/2 cup red wine
- 1 cup chicken stock
- dash Worcestershire sauce
- Grill or cook sausages according to directions or bake in oven at 350-degrees for 30 minutes, turning halfway.
- Boil potatoes until soft.
- Drain water and add salt, milk, margarine and nutmeg and mash with a fork or potato masher until smooth.
For gravy for bangers
- In a deep pan, heat oil on medium and add onions.
- Continue to fry onions until they begin to brown.
- Sprinkle flour on onions, stir, then add mustard, red wine, chicken, Worcestershire sauce, salt and pepper.
- Continue stirring until sauce thickens.
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This looks great. Bangers and mash stays a big favourite of mine. I have never added nutmeg to mash, I will give that a try the next time I make mash.ReplyDelete
The nutmeg caught me off guard as well when I discovered it in a couple of recipes, but it was nice.ReplyDelete
OMG!! I haven't had these in years. I used to date a British guy years ago who took me to a pub and introduced me to these foods. Great post!ReplyDelete
@Kathy: and nothing is stopping you from making a butter chicken sausages with cardamom mash (hey, I like that idea). Interested in fusion?ReplyDelete
I just saw this Dan, funny as bangers and mash is on my "need to make asap" list. I had a wonderful bangers and mash at a pub in Victoria, BC back in May and I still can't stop thinking about it. I'm especially craving it now that the cooler weather has arrived. Great comfort food!ReplyDelete
@Brenda: tell me the pub was "The Bard and the Banker" (the only pub I've ever visited in Victoria)ReplyDelete
Meredith and I were there on our honeymoon (the last stop of an Alaskan cruise), and the pub food was outstanding, the decor was beautiful and the live band played our song.