Bangers and Mash Recipe
Bratwurst sausages served over creamy mustard-infused mashed potatoes and smothered in a rich homemade red wine onion gravy. A hearty, satisfying plant-based take on a beloved British pub classic.
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Servings: 4
Calories: 946kcal
Ingredients
- 8 links bratwurst sausage
For the potatoes:
- 3 pounds Yukon Gold potatoes cubed
- 1/4 cup butter
- 1/4 cup milk
- 2 teaspoons mustard powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
For the gravy:
- 1 1/2 tablespoons butter
- 1 cup yellow onion chopped
- 3 cups beef-style broth
- 1 cup red wine
- 1 tablespoon cornstarch
- 1/4 teaspoon ground black pepper
Optional:
- 1/4 cup scallions chopped, for garnish
Instructions
For the Sausages:
- Preheat the oven to 200°F.
- Cook the bratwurst sausages according to package directions. Once they are fully cooked, transfer the sausages to an oven-safe dish and set them in the oven to keep warm.
For the Mashed Potatoes:
- Place the cubed potatoes in a large saucepan and cover with 1-inch of water. Over medium-high heat, bring the potatoes to a gentle boil.
- Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan.
- Add 1/4 cup butter, milk, mustard powder, salt, and 1 teaspoon black pepper. Mash until the potatoes have reached your desired level of consistency. Cover and set aside.
For the Gravy:
- Set a medium saucepan over medium-high heat and add the remaining 1 1/2 tablespoons of butter. When the butter is melted, add the onions. Cook for about 6 minutes, or until onions are just beginning to brown.
- Stir in the beef-style broth and red wine. Bring to a boil then allow the mixture to continue boiling for about 20 minutes, until the volume is reduced by half.
- Remove from heat then whisk in the cornstarch and remaining 1/4 teaspoon of black pepper. Adjust seasoning to taste then allow the gravy to stand for 5 minutes, until thickened.
To Serve:
- Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions. Serve hot.
Nutrition
Calories: 946kcal | Carbohydrates: 74g | Protein: 34g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 130mg | Sodium: 2742mg | Potassium: 2339mg | Fiber: 9g | Sugar: 7g | Vitamin A: 144IU | Vitamin C: 71mg | Calcium: 166mg | Iron: 4mg
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