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Deconstructed Bangers and Mash

14 INGREDIENTS • 21 STEPS • 1HR 20MINS

Deconstructed Bangers and Mash

Recipe
4.0
2 ratings
Deconstructed bangers and mash with bite-sized sausages over roasted garlic mashed potatoes, smothered in a beer and onion gravy.
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
Deconstructed bangers and mash with bite-sized sausages over roasted garlic mashed potatoes, smothered in a beer and onion gravy.
1HR 20MINS
Total Time
$2.81
Cost Per Serving
Ingredients
Servings
2
us / metric
Roasted Garlic Mashed Potatoes
Potato
4
Medium Potatoes
Garlic
4 cloves
Butter
2 Tbsp
Milk
1 cup
Salt
to taste
Sausage & Gravy
Onion
1
Onion
Beef Stock
2 1/2 cups
Beef Stock
Dark Beer
1/2 cup
Dark Beer
Soy Sauce
1 Tbsp
Maple Syrup
as needed
Water
1 Tbsp
Cold Water
Nutrition Per Serving
VIEW ALL
Calories
243
Fat
14.7 g
Protein
8.4 g
Carbs
15.1 g
Add to plan
logo
Deconstructed Bangers and Mash
Save
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Author's Notes

If you are a traditionalist, you don’t need to remove the sausage from the casing. You can pan fry the sausage whole and cut them into small pieces before serving.
Cooking InstructionsHide images
step 1
Separate the Garlic (4 cloves) but don’t peel it. Leave it in it’s skin. Make sure the garlic cloves are similar in size, else the smaller ones get burnt.
step 1 Separate the Garlic (4 cloves) but don’t peel it. Leave it in it’s skin. Make sure the garlic cloves are similar in size, else the smaller ones get burnt.
step 2
Coat the garlic in oil.
step 3
Set the oven to 400 degrees F (200 degrees C).
step 4
On a cookie sheet with parchment paper, put the garlic in and roast it. Keep it in for 10 minutes for smaller cloves and 15-20 minutes for larger cloves, but check at the 10-minute mark to see if it has browned and softened before adding extra time to it since ovens and garlic sizes vary. You’ll know it’s done when it is golden brown.
step 5
Once the garlic is cool enough to handle, peel the skins off, remove the hard nubs on the bottom end, and set aside.
step 5 Once the garlic is cool enough to handle, peel the skins off, remove the hard nubs on the bottom end, and set aside.
step 6
Scrub the Potatoes (4) to remove the dirt.
step 7
In a large pot, add in Bay Leaves (3) and the potatoes.
step 8
Add enough water to the pot to cover the potatoes and a dash of Salt (to taste).
step 9
Set the stove to medium-high heat and cook the potatoes for 30-40 minutes. This will vary depending on the size of the potatoes. You’ll know it’s done when you can insert a knife into it smoothly and it doesn’t feel like a crunchy apple in the middle.
step 10
When the potatoes are done, drain the water out of the pot.
step 10 When the potatoes are done, drain the water out of the pot.
step 11
If you are peeling the potatoes, do it now.
step 11 If you are peeling the potatoes, do it now.
step 12
In a bowl, combine the roasted garlic, Milk (1 cup), Butter (2 Tbsp) and potatoes and start mashing! Mash it lots for a creamier mashed potato, and mash it less for a chunky rustic mashed potato.
step 12 In a bowl, combine the roasted garlic, Milk (1 cup), Butter (2 Tbsp) and potatoes and start mashing! Mash it lots for a creamier mashed potato, and mash it less for a chunky rustic mashed potato.
step 13
Add some Salt (to taste) but not too much, since the gravy has salt too. Set the mashed potatoes aside for later.
step 13 Add some Salt (to taste) but not too much, since the gravy has salt too. Set the mashed potatoes aside for later.
step 14
With a sharp knife, make a slit down the Sausages (3) and remove the meat and break it up into small pieces. Discard the casing. You can also just slice them with the casing on.
step 14 With a sharp knife, make a slit down the Sausages (3) and remove the meat and break it up into small pieces. Discard the casing. You can also just slice them with the casing on.
step 15
In a large skillet pan, set the stove to medium-high heat and cook the sausage for 20 minutes or until cooked through, crispy and brown.
step 16
Once the sausage is done, remove it from the pan and set aside. Leave the drippings in the pan.
step 16 Once the sausage is done, remove it from the pan and set aside. Leave the drippings in the pan.
step 17
Add the Onion (1) into the pan and set the stove to medium low heat. Cook this down until it is brown and caramelized. It should take about 15 minutes.
step 18
In a small bowl, combine the Corn Starch (1 Tbsp) and Water (1 Tbsp) and mix well, add it to the Beef Stock (2 1/2 cups) and stir.
step 19
Add in the beef stock and Dark Beer (1/2 cup) to the pan with the onions. Let it simmer for about 5 to 10 minutes to allow the flavors to meld.
step 20
Add in the Maple Syrup (as needed) and Soy Sauce (1 Tbsp).
step 21
In a bowl, combine the potatoes, sausage and gravy and dig in!
step 21 In a bowl, combine the potatoes, sausage and gravy and dig in!
Tags
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American
Comfort Food
Shellfish-Free
Dinner
Winter
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