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–+ servings
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5 from 3 votes

Bangers and Mash

How can you go wrong with juicy, porky sausages + buttery mashed potatoes? Trick question – you can’t.
Course: Main Course
Servings: 2
Author: Tina, Just Putzing Around the Kitchen

Ingredients

Pork Sausages & Onion Gravy

  • 4 gluten free pork sausages
  • ½ large onion cut into thin slices
  • ⅓ cup water
  • ⅔ cup gluten free chicken or beef stock
  • 1 teaspoon gluten free flour cornstarch, or arrowroot
  • 1 teaspoon butter optional
  • Olive oil for cooking

Mashed Potatoes

  • 2-3 large potatoes peeled and quartered
  • 5-6 cups of water
  • Milk or cream to preferred (this affects the consistency of your potatoes – I usually go with about ½-⅔ cup skim milk)
  • Butter to taste
  • Salt/pepper to taste

Instructions

To make your mashed potatoes:

  • Pour your water into a high-sided pot and bring it to a boil over medium-high heat.
  • Add quartered potatoes and allow them to cook in the boiling water for 20-30 minutes, or until the pieces are fork tender (i.e., the tines of your fork slide in easily with no resistance).
  • Drain all but ⅓ cup of water from the pot.
  • Using a potato masher (or a fork/spoon), firmly mash your boiled potatoes.
  • Stir in milk (or cream) until desired consistency is reached.
  • Add butter and salt/pepper to taste (the more the better, I say!)
  • Cover and set aside while you cook your sausages.

To make your sausages and gravy:

  • Heat about ½ tablespoon olive oil on medium heat until it starts to bubble/sizzles.
  • Place sausages in the pan, evenly spaced (make sure they don’t touch).
  • Pour ⅓ cup water into the pan, and cover the pan.
  • Cook sausages until water evaporates, making sure to flip the sausages at least once to get them nice and browned on each side.
  • Once your sausages are cooked, pull them out of the pan and set them side to rest. Keep your stove on!
  • Add your sliced onions back to the pan and cook them in your sausage grease. Add butter, if desired.
  • Cook onions until they are soft and browned.
  • Add your chicken/beef stock and flour (or substitute) to the pan, and let it cook down into a gravy.

To assemble:

  • Scoop a big mound of mashed potatoes onto a plate, and create a slight dent in the middle (the gravy crater, if you will).
  • Place two sausages on top of the potatoes.
  • Spoon gravy generously on top of everything.
  • Dig in!