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Bangers & Mash with Onion Gravy

Nathan Michael & Julia Flowers

Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

Category

Sausages & Hot Dogs

Rich, hearty, and deeply comforting, SRF Bangers & Mash with Onion Gravy is a satisfying take on a pub classic. Juicy SRF Uncured Bacon Bratwurst are seared until golden, then finished in the oven for the perfect snap. Creamy mashed Yukon gold potatoes, infused with a hint of horseradish, provide the perfect contrast to the savory depth of the onion gravy, which simmers with caramelized onions, beer, and whole grain Dijon for a rich, tangy finish. Serve it up with a side of steamed peas, and you’ve got a meal that’s simple, satisfying, and packed with flavor.

Bangers & Mash with Onion Gravy

Ingredients

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    • 2 packages SRF Uncured Bacon Bratwurst

    • 4 tablespoons olive oil, divided

    • 5 Yukon gold potatoes, unpeeled and cut into 1–2 inch pieces

    • 1 cup whole milk

    • 1/2 cup sour cream

    • 1 tablespoon prepared horseradish

    • Kosher salt

    • Black pepper

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    • 2 large onions, cut into 1/4-inch slices

    • 3 garlic cloves, minced

    • 2 tablespoons chopped fresh thyme

    • 4 ounces beer

    • 2 tablespoons whole grain Dijon mustard

    • 2 tablespoons cornstarch

    • 1 1/2 cups beef broth

    • Salt & black pepper to taste

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    • Steamed peas

    Directions

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      1. Preheat the oven to 350°F.

      2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sausages and sear, turning occasionally, until browned on all sides.

      3. Transfer the skillet to the oven and cook for 15 minutes, or until the sausages reach an internal temperature of 160°F.

      4. Remove from the oven, set sausages aside on a platter, and cover with foil to keep warm.

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      1. While the sausages are roasting, place the potatoes in a large pot and cover with cold water by about 1 inch.

      2. Bring to a boil and cook for 20 minutes, or until fork-tender. Drain and return to the pot.

      3. With the heat off, use a potato masher to mash in the milk, sour cream, horseradish, salt, and pepper to taste. Cover and set aside.

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      1. In a skillet over medium heat, add the remaining 2 tablespoons olive oil and the sliced onions. Cook, stirring frequently, until deeply caramelized and golden, about 15 minutes.

      2. Stir in the garlic and thyme, cooking for 1 minute until fragrant.

      3. Deglaze the pan with the beer, scraping up any browned bits from the bottom of the pan.

      4. Whisk in the whole grain Dijon and cornstarch, then slowly pour in the beef broth, whisking continuously to prevent clumps.

      5. Lower the heat and let the gravy simmer until thickened, about 5 minutes. Season with salt and pepper to taste.

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      1. Spoon the mashed potatoes onto each plate, top with sausages, and drizzle generously with onion gravy. Serve alongside steamed peas for a classic, well-rounded dish.