Name: Farley's Pubs Bangers N Mash Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Ingredients: 6 pieces pork sausages (Irish-style bangers); 2 tbs unsalted butter; 1 tbs olive oil; 1 cup yellow onion, thinly sliced; 1 tsp garlic, minced; 1 tsp brown sugar; 2 cups beef stock (low sodium preferred); 2 tbs all-purpose flour; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp soy sauce; 0.5 tsp black pepper; 0.5 tsp salt; 1.5 lb Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes; 2 pieces large carrots, peeled and cut into 1/2-inch rounds; 0.75 cups milk; 2 tbs unsalted butter (for mash); 1 tsp salt (for cooking potatoes & carrots); 0.25 tsp black pepper (for mash); 1 tbs chopped fresh parsley (optional garnish)

Method

Sausages & Toppings

1
Cook sausages
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sausages in a single layer. Cook for 12–15 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F/71°C). Remove sausages to a plate and tent with foil to keep warm.
2
Sauté onions
In the same skillet, reduce heat to medium-low and add 2 tablespoons unsalted butter. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until soft and beginning to caramelize. Add 1 teaspoon minced garlic and 1 teaspoon brown sugar; cook 1–2 minutes more until fragrant. Remove onions to a bowl and keep warm.

Gravy

3
Make gravy roux
Wipe the skillet used for the sausages over if there is excessive burnt residue, leaving browned bits for flavor. Return skillet to medium heat and add 2 tablespoons butter (from ingredients for sausages & toppings or mash — use available). Once melted, sprinkle 2 tablespoons all-purpose flour evenly and whisk constantly for 1–2 minutes to form a blond roux without burning.
4
Finish gravy
Gradually whisk in 2 cups beef stock, scraping up browned bits from the pan. Add 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Taste and adjust seasoning. If gravy becomes too thick, thin with up to 1/4 cup extra stock or water. Return the sausages and any accumulated juices to the pan with the gravy for 1–2 minutes to reheat and coat, or keep sausages separate to plate and spoon gravy over later.

Mash & Veg

5
Cook potatoes and carrots
Place the peeled and cubed potatoes and sliced carrots in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender and carrots are fork-tender, about 12–15 minutes.
6
Drain and mash
Drain potatoes and carrots well and return to the hot pot to dry over low heat for 1 minute. Add 2 tablespoons unsalted butter and 3/4 cup milk. Mash with a potato masher until smooth but still slightly textured (adjust milk for desired creaminess). Season with 1/4 teaspoon black pepper and additional salt to taste. Stir in half of the chopped parsley if using; reserve remaining parsley for garnish.
7
Plate and finish
Divide the mash among 3–4 small plates (servings below). Arrange 1–2 sausages per plate on top or beside the mash. Spoon sautéed onions over the sausages, then ladle 1/3 to 1/2 cup hot gravy over the sausages and mash. Garnish with remaining chopped parsley. Serve immediately.

Bangers N Mash Recipe

Ingredients

Sausages & Toppings

Gravy

Mash & Veg

Method

Sausages & Toppings

Cook sausages

Sauté onions

Gravy

Make gravy roux

Finish gravy

Mash & Veg

Cook potatoes and carrots

Drain and mash

Plate and finish

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