English Bangers & Mash

By All that's Jas
February 16, 2015
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Author Notes: Sausages in red wine and onion gravy over mashed potatoes. The ultimate comfort food, British style. All that's Jas

Serves: 2

  • 4 pieces Cumberland or other good quality pork sausage
  • 2 tablespoons oil
  • 1 piece garlic clove
  • 1 cup red wine
  • 1 chicken or beef bouillon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh or dried basil
  • 1 tablespoon fresh or dried parsley
  • 1 tablespoon fresh or dried rosemary
  • 2/3 cup milk
  • 4 large potatoes
  • 1 teaspoon Dijon mustard
  • salt & pepper to taste
  1. Put peeled and diced potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce the heat and simmer until tender, about 20 minutes.
  2. Meanwhile, in a large sauté pan brown the sausages in oil on all sides over medium-high heat. Remove sausages to a plate and keep warm. Add the onions to the pan and cook until soft.
  3. Add garlic and sauté for about 30 seconds. Stir in flour, cook for 1 minute. Add the chicken bouillon, wine, basil, parsley and rosemary. Cook until wine has reduced to a glaze over the onions, about 10 minutes. Return the sausages to the pan and simmer for about 5 more minutes. Season with salt and pepper, to taste.
  4. Drain the potatoes and mash with milk, butter and mustard. Transfer the bangers and mash to a serving dish and dig in!!! I mixed a cup of red wine with one cup of Coca Cola to make my favorite drink Bambus, as we call it in Bosnia. Yum! Try it - even the non wine lovers will like it.

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