Ultimate Bangers and Mash

A classic British dish with the most amazing onion gravy ever!

I really cannot express how much I love this recipe. But I can start with the fact that I don't like bratwursts and I don't like gravy and I reluctantly made this because I felt like it was something my family would enjoy. I ate brats. I ate them and liked them! The onion gravy is probably my all-time favorite gravy and one I would eat with so many different meals. It's incredible.

What you need:

For the Onion Gravy:

• 1/4 cup (1/2 stick) unsalted butter
• 2 yellow onions, peeled, cut in half and then into thin half moon slices
• 2 tsp. sugar
• 1/2 cup red wine
• 2 sprigs fresh thyme
• 1 sprig fresh sage
• 2 cups strong beef broth 
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. yellow mustard
• 1/4 tsp. black pepper
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. cornstarch dissolved in 1 Tbsp. water
• 2 Tbsp. cold unsalted butter
  

For the Bangers & Mash:

• 1 pack bratwurst sausages
• 2 lb. Yukon gold potatoes, peeled and cut into chunks
• 1/2 tsp. salt
• 4 Tbsp. unsalted butter
• 3/4 to 1 cup hot milk

Directions:

1. For the Onion Gravy: Melt 1/4 cup unsalted butter over medium high heat.
2. Add sliced onions and sugar. Cook for about 30 minutes or until deep golden.
3. Add red wine and herbs. Bring to a boil for 2 minutes, then reduce heat to simmer for 10 minutes.
4. Add beef broth, mustard, salt, pepper, and Worcestershire sauce. Bring to a boil again, then reduce heat to simmer for about 20 minutes, covered.
5. Remove herbs and add vinegar and cornstarch. Simmer for a few minutes until thickened.
6. Add cold butter and whisk until dissolve. Salt and pepper to taste, if needed.
7. For the Bratwurst/Bangers: Brown on each side in a skillet. Add a little water or beer into the bottom, cover, and cook until done.
8. For the Mash: In a pot of water, add potatoes and salt. Bring to the boil then lower heat to simmer for about 15 to 20 minutes or until potatoes are tender. Drain.
9. Mash and stir in butter until melted. Add hot milk gradually until desired consistency is reached. Season with salt and pepper to taste.
10. Serve mashed potatoes topped with bratwurst and onion gravy.
    

Recipe from Daring Gourmet

Ultimate Bangers & Mash

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the Onion Gravy:

• 1/4 cup (1/2 stick) unsalted butter
• 2 yellow onions, peeled, cut in half and then into thin half moon slices
• 2 tsp. sugar
• 1/2 cup red wine
• 2 sprigs fresh thyme
• 1 sprig fresh sage
• 2 cups strong beef broth
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. yellow mustard
• 1/4 tsp. black pepper
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. cornstarch dissolved in 1 Tbsp. water
• 2 Tbsp. cold unsalted butter

For the Bangers & Mash:

• 1 pack bratwurst sausages
• 2 lb. Yukon gold potatoes, peeled and cut into chunks
• 1/2 tsp. salt
• 4 Tbsp. unsalted butter
• 3/4 to 1 cup hot milk

Instructions

1. For the Onion Gravy: Melt 1/4 cup unsalted butter over medium high heat.
2. Add sliced onions and sugar. Cook for about 30 minutes or until deep golden.
3. Add red wine and herbs. Bring to a boil for 2 minutes, then reduce heat to simmer for 10 minutes.
4. Add beef broth, mustard, salt, pepper, and Worcestershire sauce. Bring to a boil again, then reduce heat to simmer for about 20 minutes, covered.
5. Remove herbs and add vinegar and cornstarch. Simmer for a few minutes until thickened.
6. Add cold butter and whisk until dissolve. Salt and pepper to taste, if needed.
7. For the Bratwurst/Bangers: Brown on each side in a skillet. Add a little water or beer into the bottom, cover, and cook until done.
8. For the Mash: In a pot of water, add potatoes and salt. Bring to the boil then lower heat to simmer for about 15 to 20 minutes or until potatoes are tender. Drain.
9. Mash and stir in butter until melted. Add hot milk gradually until desired consistency is reached. Season with salt and pepper to taste.
10. Serve mashed potatoes topped with bratwurst and onion gravy.

Notes:

Recipe from Daring Gourmet