Bangers & Mash Recipe

Cook sausages

Heat a large skillet over medium heat and add 1 tbs olive oil. Prick each sausage a couple of times with a fork to prevent bursting. Place sausages in the skillet and cook, turning occasionally, until evenly browned and cooked through (internal temperature 160°F / 71°C) — about 12–14 minutes depending on thickness. Remove sausages to a plate and tent with foil to keep warm.

Caramelize onions

In the same skillet, add 1 tbs butter and reduce heat to medium-low. Add the thinly sliced onion, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring every few minutes, until softened and deep golden — about 12–15 minutes. If onions begin to stick, add a splash (1–2 tbs) of water or stock and scrape up fond.

Finish onions

When onions are deeply browned, stir in 1 tsp brown sugar and 1 tsp balsamic vinegar and cook 1 more minute to glaze. Add 1 tsp fresh thyme leaves (optional), adjust seasoning to taste, then remove from heat and keep warm with the sausages.

Boil potatoes

Place potato chunks in a medium pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender — 12–15 minutes.

Drain and mash

Drain potatoes thoroughly and return to the hot pot for 1 minute to dry out excess moisture. Add 2 tbs unsalted butter, 2 tbs cream and 1/4 cup milk. Mash with a potato masher or ricer until smooth but still fluffy. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust. Keep warm until plating.

Make roux/ slurry

In a small bowl, mix 2 tsp gluten-free flour or cornstarch with 2 tbs of the stock to make a smooth slurry.

Prepare gravy

In a small saucepan over medium heat, melt 1 tbs butter. Add any browned bits from the sausage skillet (deglaze the sausage skillet with 1/4 cup stock and pour into the saucepan if available). Pour in the remaining stock (about 1 3/4 cup) and bring to a gentle simmer. Whisk in the slurry, then add 1 tsp gluten-free Worcestershire and 1/2 tsp tamari (or extra salt). Simmer 3–5 minutes until slightly thickened. Taste and adjust seasoning with pepper and salt. Keep warm; if too thick, thin with a splash of stock.

Divide the mashed potatoes among 4 starter plates (about a small mound each).

Place one cooked banger on top of each mound of mash.

Spoon a generous ladle of warm gravy around and slightly over the sausage and mash.

Top each sausage with a portion of the caramelized onions.

Garnish with chopped parsley, serve immediately while hot.