Having lived in London for nearly a year, Bangers & Mash became one of the few British dishes that I really liked enough to eat often. Every pub, cafe and restaurant had their own way of making it, with mushy peas, peas, other vegetables, but one thing in common was the delicious sausages and gravy.
Amazingly enough, I haven’t tried to make bangers & mash at all since being in London over two years ago. Maybe I was afraid my bangers couldn’t stack up to the Brits. At the grocery I noticed they had some store-made “British Bangers” and so I decided it was time.
I’ve made gravy before, but it usually is for turkey, so I decided to go a different direction and use red wine as the base. Here is my version of Bangers & Mash. Oh, I almost forgot. I was out of peas, so instead I used frozen edamame. This dish might be a bit more French-influenced than it is British….Shhh, don’t tell them.
The amounts/ingredients is meant for one, but can easily be doubled, tripled etc.
1-2 British Sausages (Turkey sausages would do as well).
1/4 Red onions sliced
1/4 cup red wine
1/4 cup water
1 tbsp spicy mustard
3/4 tsp flour
2 white potatoes, diced
2 tbsp milk
1/2 tbsp butter
1 tbsp oil (vegetable, canola etc)
salt and pepper to taste
Heat oil in a medium size pan over med-high heat. Add sausages and cook until completely brown on all sides. Flipping often to avoid burning. About 10-12 minutes
In a deep skillet or small pot, boil potatoes until tender. Drain and add to pan/pot. Add milk and butter, and mash.
In sausage pan add sliced onions and cook until translucent, about 6-7 minutes. Add flour and stir, cook for 30 seconds, then add wine and mustard, whisking gently. Sauce should begin to thicken. Add 1/4 cup water and let simmer. Sauce will reduce a bit.
Remove from heat and cut sausages into slices, without cutting through, leaving it like a sausage accordion. Serve next to potatoes and top with onion gravy. Place “peas” on the side.
Enjoy with a Guinness (or the beer of your choosing)!!