Bangers and Mash

For St. Patrick’s Day we did something a little different and went with some real comfort food, Bangers and Mash! The sausage is so flavorful that combined with the smooth mashed potatoes it is a fantastic combination. For traditional pub comfort food this is hard to beat!

Bangers and Mash

Bangers and Mash

6 large sausages or Bratwurst
2 T oil
1 large onion, sliced thin
2 T flour
4 c chicken broth
2 lbs. yellow potatoes, diced
1/2 c cream
1/4 c sour cream
Salt and pepper to taste
Spicy brown mustard (optional)

On your camp stove, heat the oil in a 12″ cast iron fry pan. Poke your sausage with a tooth pick so they won’t “bang” or split open when cooking. Brown sausages on all sides and then remove to a separate plate. Add onions and cook until they start to caramelize. Sprinkle the flour over the top and stir, allowing the flour to cook.

Add the broth and nestle the sausage down in the onions and broth.  Cover with a lid and simmer for 15 – 20 minutes until the sausage are cooked through and the gravy has thickened. You can add a little mustard to the gravy if you would like.

In a separate pot add potatoes and cover with water. Turn the burner on high and boil until potatoes are tender. Drain the potatoes and mash with cream and sour cream. Salt and pepper to taste. Serve the sausage with potatoes and onion gravy. Enjoy!!

Source: 3GuysOutside

5.0 from 1 reviews
Bangers and Mash
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Serves: 6 servings
 
For St. Patrick's Day we did something a little different and went with some real comfort food, Bangers and Mash! The sausage is so flavorful that combined with the smooth mashed potatoes is a fantastic combination. For traditional pub comfort food this is hard to beat!
Ingredients
  • 6 large sausages or Bratwurst
  • 2 T oil
  • 1 large onion, sliced thin
  • 2 T flour
  • 4 c chicken broth
  • 2 lbs. yellow potatoes, diced
  • ½ c cream
  • ¼ c sour cream
  • Salt and pepper to taste
  • Spicy brown mustard
Instructions
  1. On your camp stove, heat the oil in a 12" cast iron fry pan. Poke your sausage with a tooth pick so they won't "bang" or split open when cooking. Brown sausages on all sides and then remove to a separate plate. Add onions and cook until they start to caramelize. Sprinkle the flour over the top and stir, allowing the flour to cook.
  2. Add the broth and nestle the sausage down in the onions and broth. Cover with a lid and simmer for 15 - 20 minutes until the sausage are cooked through and the gravy has thickened. You can add a little mustard to the gravy if you would like.
  3. In a separate pot add potatoes and cover with water. Turn the burner on high and boil until potatoes are tender. Drain the potatoes and mash with cream and sour cream. Salt and pepper to taste. Serve the sausage with potatoes and onion gravy. Enjoy!!

 

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Comments

  1. This was amazing. Loved every bite!

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