bangers and mash

Recipe updated with a method to cook the sausages *and* potatoes together :O            You would have thought you can make mashed potatoes in 4 minutes and cook sausages to perfection in just 8 minutes?! One delicious and fast meal cooked in the Instant Pot pressure cooker. Serves two hungry people generously.

Instant Pot Sausage & Mash

For the potatoes:

potatoes

ml milk

butter

mustard powder

Salt and pepper to season

For the sausages:

sausages sausage

olive oil

onion

ml red wine (can be substituted for beef stock)

water

cornflour

Salt and black pepper

Prepare the potatoes and place in a steamer...

Prepare the potatoes and place in a steamer basket which fits your Instant Pot.

Add the oil to the Inner Pot and...

Add the oil to the Inner Pot and press Sauté. When hot, sear the sausages and be sure to roll them around to get them brown.

Stir in the sticky onions, wine and water....

Stir in the sticky onions, wine and water. Place a long legged trivet in then the potatoes in their basket on top.

Put the lid on, set the vent to...

Put the lid on, set the vent to Sealing and set the pot to Manual High for 8 minutes.

QPR when alarm sounds and remove the potatoes...

QPR when alarm sounds and remove the potatoes carefully with an oven mitt. Tip into a bowl, mash and add the milk, mustard, butter and cheese. Taste and adjust the seasonings to your preference.

Meanwhile, slake the cornflour in the 1 tbsp...

Meanwhile, slake the cornflour in the 1 tbsp of water (which just means to mix together thoroughly!) and pour into the inner pot with the sausages. Turn it back onto Sauté and quickly, the sauce/gravy will start to thicken. Dish up the mash and serve the sausages and onion gravy on top.

Recipe video above. Everybody loves a good sausage recipe, and&nbsp;this&nbsp;is the great British classic!&nbsp;Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!&nbsp;

Bangers &amp; Mash (Sausage with Onion Gravy)

tbsp oil

sausages of choice ((Note 1))

garlic (, minced)

flour

beef stock/broth ((Note 3))

potato

Peas

Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.

Remove sausages onto a plate. Turn heat down to medium.

You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.

Add onion and garlic, cook until golden brown - around 4 minutes.

Add flour and mix through.

Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.

Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper.

Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

Quick and easy Irish sausage with onion gravy served over mashed potatoes. Pure comfort food for Saint Patrick&#x27;s Day!

Bangers and Mash (Sausage with Onion Gravy over Mashed Potatoes)

sour cream

salt

black pepper

pork sausages (I used Irish bangers)

garlic

beef stock

cornstarch (See note)

Start by making mashed potatoes. Use your preferred method. I use my Instant Pot Mashed Potatoes recipe. Add butter and sour cream and mash well. Season with salt and pepper.

Slice the onion. Measure out beef stock and whisk it with cornstarch.

In a skillet, heat up olive oil. Brown sausages on each side. Remove from pan.

Add butter to the same skillet. Add onion and garlic. Saute until fragrant and nicely brown. Add beef stock and cornstarch mixture. Simmer until thickened into a sauce. Season with salt and pepper. Add sausages back to the gravy and heat it all up together.

Serve sausages with gravy on a bed of mashed potatoes and a side of green peas.

Succulent sausages on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain&#x27;s #1 most popular comfort food! 

Ultimate Bangers and Mash

pork sausages

Homemade British Bangers Recipe ((highly recommended))

Yukon Gold or other medium-starch potato

unsalted butter

BEST Homemade Onion Gravy

Preheat the oven to 400 degrees F.

Make the onion gravy in advance.  See our recipe for the BEST onion gravy.

To Make the Mash:  Place the potatoes in a pot of water and add the salt.  Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife.  Be careful not to over-boil them.  Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth.  If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they&#x27;re hot.  If using a hand masher mash the potatoes while they&#x27;re hot.  (Avoid using an electric mixer or food processor.  See blog post for explanation.)  Mash the potatoes until fluffy and you&#x27;ve reached the desired degree of smoothness.  Be careful not to over-mash or the potatoes will become gluey.  Use a spoon to stir in the butter.  Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition.  Add more hot milk as needed to achieve desired consistency.  Season with salt and pepper to taste.

To Prepare the Sausages:  While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned.  (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.)  For sausage-making enthusiasts we highly recommend our Homemade British Bangers.

To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy.  Peas are a traditional side.

A pub staple and with good reason, this dish is delicious and tastes much more complex then it actually is.&nbsp;

Bangers and Mash

pkg Bratwurst or Cumberland Sausage

med. Russet Potatoes

5-6 ea Cremini Mushrooms (sliced)

tbsp Butter

Whipping Cream

lg Carrots

Red Wine

Beef or Chicken Stock

Dijon Mustard

Thyme

Heat a skillet over medium heat.&nbsp;

While the skillet is heating peel, dice, and rinse the potatoes. Put them in a medium pot and cover them with hot, salted water. Put them on a burner on high heat.&nbsp;&nbsp;Cook until the potatoes are tender. Then drain well, season with hot butter and cream, and salt and pepper. Mash until smooth.&nbsp;

Add the sausages to the pan. Brown on each side. This should take 2-3 minutes per side.&nbsp;

While the sausages are browning, peel the carrots and cut them into evenly sized carrot sticks. Put them in a pot and cover them with hot salted water. Bring to a boil and cook until tender, then drain and season with butter, salt and pepper.&nbsp;

Once the sausages are browned on both sides remove them from the pan. Drain any excess oil out of the pan and add 1-2 tsp of butter along with the sliced mushrooms. Cook the mushrooms for two minutes and then add the red wine.&nbsp;Reduce the red wine until it is almost completely evaporated and then add the beef stock. Bring that to a boil, add the sausages back into the pan along with the thyme sprigs. Cover the pan, reduce the heat to medium low, and simmer the sausages for 10 minutes.&nbsp;Remove the sausages from the pan once again, add 2-3 tbsp of cream and bring back to a boil. Cook for 1 minute.&nbsp;Remove from the heat, remove the thyme and whisk in the mustard. Season to taste with salt and pepper. Serve over the sausages.&nbsp;

milk

butter (cubed)

Salt and pepper

sugar

balsamic vinegar

cornstarch

Tablespoons oil

sausages

Start the mashed potatos by boiling the potatoes in lightly salted water until soft.

Drain and put into a large bowl or bowl of a stand mixer.

Add the milk, sour cream and butter.  Using the paddle attachment or potato masher, mash until smooth.

Season with salt and pepper.

Make the Mashed Potatoes (Mash)

To make the gravy, melt the butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook on low for approximately 10 minutes or until the onions are soft.

Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for another 5 minutes.

Add the stock and boil gently uncovered for about 5 minutes.

In a small heatproof bowl, mix the cornstarch with the cold water to make a thin paste.

Pour about 1/4 cup hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to medium-high and cook for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

Make the Gravy

Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.  You can also grill the sausages on an outdoor grill.

Spoon the mash onto four warmed dinner plates, place two sausages on top of the mash, and pour the gravy over the dish.

Cook the Sausages (Bangers)

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