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Sausage for Bangers and Mash
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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.
Course Main Course
Cuisine irish
Keyword bangers and mash, mashed potatoes, sausages
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author JoAnn

Ingredients

  • 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

Instructions

  • 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.