Bangers & Mash with Onion Gravy and Peas

Name: Bangers & Mash with Onion Gravy and Peas
Total time: 40 min
Yield: 4 servings
Cuisine: British & Irish
Ingredients: 8 fresh pork sausages (about 1½ lb); 1 large onion, halved and thinly sliced; 2 garlic cloves, minced; 2 cups beef broth; 2 lb russet potatoes, peeled and chunked; 3 tbsp butter; ½ cup milk, warmed; 12 oz frozen peas; 1 tbsp oil; 3 tbsp flour; 1 tsp Worcestershire sauce; salt; pepper

DinnerBritish & Irish40 minServes 4915 kcal34 g protein

Photo: anokarina · CC BY-SA 2.0 · source

Pub-style comfort: browned pork sausages on a pillow of buttery mashed potatoes, smothered in a glossy caramelized onion gravy with sweet peas on the side.

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Ingredients

8 fresh pork sausages (about 1½ lb)
1 large onion, halved and thinly sliced
2 garlic cloves, minced
2 cups beef broth
2 lb russet potatoes, peeled and chunked
3 tbsp butter
½ cup milk, warmed
12 oz frozen peas

From your pantry: 1 tbsp oil, 3 tbsp flour, 1 tsp Worcestershire sauce, salt, pepper.

Instructions

Boil the potatoes in salted water until very tender, 15 to 18 minutes. Drain, mash with 2 tbsp butter and the warm milk, and season well.
Meanwhile heat the oil in a large skillet over medium and cook the sausages, turning often, until browned all over and 160°F inside, 12 to 15 minutes. Move to a plate.
Leave about 2 tbsp fat in the pan, adding the last tbsp butter if needed. Cook the onion and garlic until soft and golden, 6 to 8 minutes.
Stir in the flour for 1 minute, then whisk in a splash of broth to a paste and slowly add the rest. Add the Worcestershire and simmer, stirring, until thickened, 2 to 3 minutes; season.
Return the sausages to the gravy to warm. Cook the peas in boiling water for 3 minutes. Serve the sausages on the mash with lots of gravy and peas.

Tip: British bangers are mild and bready; plain fresh bratwurst is the closest supermarket match. Your homemade turkey sausage links work well here too.