Bangers & Mash

Bangers & Mash

By Kimberly Ragosta


Serves 5-6


10 bratwurst pork sausages @wildharmonyfarm

8 yellow onions, sliced in 1 in slices

2 tsp salt, divided

20 grinds black pepper, divided

2 cups beef broth

3 lbs yukon gold potatoes, peeled

1 stick butter plus 2 TBS, divided

3 TBS flour

Milk for potatoes


Heat oven to 425 F. Add bratwurst to parchment lined 9x13 rimmed baking sheet. Cook for 20-25 minutes until cooked through. Pour fat from bratwurst into a medium sized pot. Add onions, 1 tsp salt and 10 grinds pepper to the pot with the fat. Cook onions on low, stirring often, until onions are caramelized, about 20 minutes. Meanwhile boil potatoes until tender. Drain. Add potatoes back to pot with stick of butter. Add lid and let butter melt. Mash. Add 1 tsp salt and 10 grinds black pepper and as much milk as you like for your mashed potatoes. Mash well. Add 2 TBS butter to onions over medium heat. Stir well. Stir in flour until absorbed. Slowly add beef broth while stirring to make a nice gravy. Serve mashed potatoes with bratwurst and gravy and onions on top. Serve immediately.

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