Bangers and mash with sweet onion gravy


Chef Brian Kearns

Canvas and Simply the Best Catering

• 4 russet potatoes, peeled and cut into 2 inch chunks

• Kosher salt

• 6 tablespoons butter

• 1 cup milk

• Freshly ground black pepper

• 3 medium onions, thinly sliced (about 3 cups sliced onions)

• 1 bay leaf

• 2 1/2 tablespoons flour

• 2 1/2 cups store-bought or homemade low-sodium beef or chicken broth

• 2 tablespoons vegetable oil

• 8 bangers (about 2 pounds, see note above)

-Place potatoes in a saucepan and cover with cold water. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 10 minutes. Drain and place back in saucepan, add 3 tablespoons butter and 2/3 cup milk, and mash with a potato masher, adding more milk if a looser consistency is desired. Season to taste with salt and pepper. Keep warm.

-Heat remaining 3 tablespoons butter in a large non-stick skillet over medium-high heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.

-Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over high heat, stirring often, then lower heat to medium and cook until thickened, about 6 minutes. Remove and discard bay leaf. Season to taste with salt and pepper, and keep warm.

-Heat vegetable oil in a large stainless steel skillet over medium high heat until shimmering. Reduce heat to medium-low. Place bangers in the skillet and cook until browned on one side, about 5 minutes; flip bangers and cover. Cook until bangers are fully cooked, about 6 minutes longer.

-Divide mash between 4 plates, place 2 bangers on each pile of mash, and top with onion gravy. Serve with brown ale and extra gravy and strong mustard passed alongside.