Bangers and mash, a British classic.  So why did I make it??  I have always wanted too, and while not totally authentic, they were pretty darn good!!  This meal is very easy to make, it is relatively cheap, and it fills up bellies!!

I couldn’t get Cumberland sausages so I used regular bratwursts.  To be completely honest I don’t think I can grill brats anymore, I would rather eat them this way.  Yeah, it was that good!

I also have always wondered why they have the name of bangers.  I did a little research, don’t worry it wasn’t anything too strenuous.  I don’t want you guys to think I am getting all studious.

But they have the name bangers because a long time ago, like World War time they were made with water and if they weren’t cooked properly they would explode resulting in a loud bang.  I can only imagine the mess they would make after exploding.

I am so glad they don’t do that anymore because my husband is the type he would purposely cook them wrong just to see them “bang”.  Oh I am so glad I married such a daredevil.  #neveradullmomentinthishouse

Bangers and Mash

Course: Main Dish

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2 -3

Author: Countryside Cravings

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Ingredients

• Mashed Potatoes "mash"
• 2 pounds potatoes peeled, washed and quartered
• 5 tablespoons butter
• 1/2 cup milk or cream
• salt and pepper to taste
• Sausages and gravy "bangers"
• 1 large onion sliced
• 2 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 2 cups beef stock
• salt and pepper to taste
• 5 pork sausages I used original brats
• 2 tablespoons olive oil

Instructions

• Preheat oven to 350 degrees F.
• Place the potatoes in a large pot and cover with water. Boil until soft then drain. Heat the butter and milk together and pour into the pot with the potatoes. Mash with a potato masher and taste to see if you need to add salt and pepper.
• For the sausage and onion gravy start by heating a large frying pan over medium to medium low heat with the olive oil. Add in the sausages and fry until golden in color then remove and set aside. Add in the onions and cook until softened and golden. Add in the flour, brown sugar and vinegar and cook until light brown color. Slowly whisk in the beef stock. Add the sausages back into the gravy and bake for 30 minutes.
• To serve place 2 sausages on top of the mashed potatoes then top with a generous portion of the onion gravy.