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bangers and white cheddar mash with garlic onion gravy and peas

Bangers & White Cheddar Mash with Garlic Onion Gravy

The next time you're in need of serious comfort food, look no further than Bangers & Mash. Succulent savory sausages nestled on a bed of buttery white cheddar mashed potatoes, all doused in a rich homemade garlic onion gravy.
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Total Time 45 minutes
Course Main Course
Cuisine British
Servings 4
Calories 745 kcal

Ingredients
  

  • 8 sausages of choice
  • Fried peas optional
  • Chives for garnish
  • Salt & pepper

For White Cheddar Mash:

  • 2 lbs red potatoes
  • 6 tablespoon salted butter cut into pieces
  • 1 cup whole milk
  • ⅓ cup grated sharp white cheddar cheese

For Gravy:

  • 3 tablespoon salted butter divided
  • 2 cups red onion sliced
  • 4-6 cloves garlic sliced
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground sage
  • 4 teaspoon flour
  • ½ cup chicken broth
  • ½ cup dry white wine
  • 1 cup beef broth

Instructions
 

  • In a large frying pan/skillet heat a touch of cooking oil over medium high heat. Add sausages and cook, turning to brown all sides until cooked through. Cook time will depend on size and type of sausage, but on average 5-6 minutes per side. Remove sausages onto a paper towel lined plate until ready to serve.

For Mash:

  • Wash potatoes and pat dry. Cut into quarters and add to a large stock pot. Cover potatoes with water and bring to a boil. Add a sprinkle of salt and boil uncovered 20-25 minutes until potatoes are easily pierced with a fork.
  • Drain potatoes, then add back to stock pot over high heat to evaporate any excess water. Remove from heat and use a potato masher to mash potatoes.
  • Add cut butter and mash again to combine. Add ¼ cup whole milk and a sprinkle of cheese. Gently mash to combine. Repeat this process until desired texture is reached, being careful not to overwork potatoes. Season with salt & pepper to taste.

For Gravy:

  • Melt 1 ½ tablespoon butter in a pot over medium-low heat. Add sliced red onions and toss in melted butter. Cook red onions, stirring often, 15 minutes.
  • Add sliced garlic and continue cooking 10-15 minutes until onions and garlic are tender and browned.
  • Stir in onion powder, dried thyme, and ground sage, followed by flour. Add white wine and chicken broth. Whisk until no flour lumps remain.
  • Whisk in beef broth. Turn up heat, and continue whisking until gravy has thickened. Remove gravy from heat and whisk in remaining 1 ½ tablespoon butter until melted to create a velvety finish.

Plate and Serve:

  • Add a scoop of mashed potatoes to a plate, top with fried peas (optional), 2 sausages, and a scoop of gravy. Garnish with chopped chives and enjoy.

Notes

  • Sausages- classic bangers or Irish sausages can be difficult to find in the U.S. but you can use your favorite good quality sausage. Even Bratwurst or Italian sausage work for this recipe.
  • Mash Notes:
    • I use red potatoes because I like to leave the skin in the mash. It adds a touch of fiber and color. Yukon or russet can also be used.
    • Avoid cutting potatoes too small. Small pieces absorb too much water causing a sticky mash. Shoot for around the size of two inches.
    • Overcooking potatoes or not draining them well enough are common mistakes that will also cause a sticky mash due to the starch released and left behind. Returning the cooked potatoes to the pot for a minute after draining helps avoid this.
    • Mash potatoes with a potato masher or by hand while they're still hot. Avoid appliances such as an electric mixer or food processor that overwork potatoes.
    • Add milk gradually to allow potatoes time to absorb the liquid.
    •  Grate your own cheese instead of using pre-shredded. Pre-shredded is often tossed in a preservative that affects the texture and melting consistency.
  • Gravy Notes:
    • Adding the broth in stages helps to avoid lumpy gravy.
    • For sweeter jammy onions, caramelize on low for more time around 40-45 minutes.
  • Leftover mash and gravy can be stored in the refrigerator for up to 3 days. For best results, store separately in air tight containers.
  • When reheating leftover mash, add a splash of milk to regain the creamy texture.
  • Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.

Nutrition

Calories: 745kcalCarbohydrates: 57.8gProtein: 19.4gFat: 48.3gFiber: 6.1gSugar: 10.8g
Keyword bangers and mash, onion gravy
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