Banger Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with oil. Place a wire rack on the baking sheet if available for crisper hashbrowns.

Prepare potatoes

Peel the russet potatoes, then coarsely grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (important for crispy hashbrowns).

Combine hashbrown mix

In a large bowl, combine the drained grated potatoes, grated/diced onion, flour, beaten egg, 1 tablespoon olive oil, melted butter, salt, pepper, and smoked paprika if using. Mix until evenly combined.

Form and arrange

Divide the potato mixture into four equal portions. On the prepared baking sheet (or on the rack), shape each portion into a compact patty about 1/2-inch thick. Leave space between patties for even browning.

Bake

Brush or spray the tops lightly with a little additional oil or melted butter. Bake in the preheated 425°F (220°C) oven for 20 minutes, then flip each patty carefully and bake for an additional 12–15 minutes, until both sides are golden brown and crisp and the interior is cooked through.

Finish

If desired, switch oven to broil for 1–2 minutes after flipping to get extra crisp edges—watch closely to avoid burning. Remove from oven and keep warm while cooking sausages. Garnish with chopped fresh parsley if using.

Temperature and pan

While the hashbrowns bake (or after you remove them), heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter and let butter melt and foam.

Brown sausages

Add the 4 sausages to the skillet, spacing them so they don't crowd. Cook for 3–4 minutes without moving to form a good sear, then turn and continue to brown on all sides for a total of about 8–10 minutes. Reduce heat if they are browning too quickly.

Finish cooking

To ensure sausages are cooked through without burning the exterior, add 1/4 cup water or stock to the pan and cover with a lid for 4–6 minutes, allowing them to steam and reach an internal temperature of 160°F (71°C) (for pork). Remove lid and cook uncovered for 1 minute to re-crisp the casing.

Make sauce

After removing sausages to a resting plate, pour off excess fat leaving about 1 tablespoon in the skillet. Over medium heat, add 1/2 cup chicken or vegetable stock to deglaze the pan, scraping up browned bits. Stir in 1 teaspoon Dijon mustard and 2 tablespoons heavy cream if using. Simmer for 2–3 minutes until slightly reduced and silky. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste.

Serve

Return sausages briefly to the pan to coat in the sauce, or spoon sauce over the sausages on the plate. Serve each sausage with a portion of oven-roasted hashbrowns on the side.

Serve 1 sausage per person with 1 hashbrown patty. Spoon pan sauce over the sausage if using, and sprinkle chopped parsley over the hashbrowns for color. Offer mustard or ketchup on the side if desired.