Bangers and Mash
A traditional Irish dish, this is easy enough for a weeknight meal and one of my favorites. Just serve with a simple mixed salad.
- 16 oz. uncured Oscar Mayer cooked pork, or beef sausage
- 3-4 servings mashed potatoes
- 1 tsp white sugar
- 1/4 tsp baking soda
- 3 Tbsp butter divided
- 2 Tbsp Maple Balsamic Vinegar
- 1 Cracker Barrel brown gravy mix
- 1 cup water
- 3/4 tsp salt
- 1/4 tsp black pepper
Prep your onion. For two people, I used one medium-sized sweet onion.
For easy prep, I used a mandolin, set to about 1/4" thickness, to slice my onion.
Melt 1 Tablespoon of butter in a 12" skillet. When butter becomes frothy, drop in onion, separating ringlets.
Add a pinch of salt.
Add sugar and baking soda to the onions.
Saute onions until just starting to brown. Approximately 6-7 minutes on medium-high heat.
Once onions start to brown, add the 1 Tablespoon of maple balsamic vinegar.
How I prepared my gravy
Into a glass measuring cup, I scooped out excess butter fat from my onions.
I poured in the Cracker Barrel gravy powder. I added approximately 3/4 cup of water and begin to whisk together. Once the onions were cooked, I added the gravy mixture. Using a whisk, incorporate the onions and the gravy. If you used a skillet without a non-stick coating, make sure to scrape up the brown bits - they are loaded with flavor. Once thoroughly mixed, add your sausage. I cut mine for ease of serving.
Using a spoon, baste the links with your sauce.
Top with a lid, allow to cook on medium heat.
After 6-7 minutes, turn links over, baste with gravy again.
Since the sausages are pre-cooked, you are only heating them up and incorporating flavors.
DON'T FORGET TO MONITOR THE POTATOES
Plating the Bangers & Mash
Once the gravy and sausages are thoroughly heated through, turn off and recover with the lid.Allow it to sit for 4-5 minutes.
Place potatoes on plate. Lay sausages across potatoes, gently pressing them into the mound of potatoes.
Drizzle with onion/gravy mixture.