Bangers & Mash

We have this cozy English Pub in Philadelphia that serves the best British fare in the area. It’s actually one of Heidi’s favorite restaurants! The Dandelion serves comfort food in a warm, charming setting. We recently met Heidi and her Hubby there to celebrate her Birthday. That evening it was a beautiful night and we sat outside; two weeks later we took my son to celebrate his 21st Birthday and sat inside, upstairs in a quiet comfortable cubby. Bangers and Mash is what I ordered both times. They’re so tasty I decided to give them a go at home. They turned out wonderful…

Bangers & Mash
10 Link Sausages*
1 large sweet onion, peeled & sliced into half-moons
6 russet potatoes, peeled & cubed
salt & fresh ground pepper
butter, flour & milk
white wine
chicken broth

Using a cast iron skillet, tuck all the sausages into the skillet and cook low and slow until cooked through. In the meantime in a medium skillet, cook the sweet onion slices in a little butter on medium-low heat until nice and tender. Place the cubed potatoes in a large pot of salted water; bring to a boil and cook until tender. Drain the potatoes and place back into the pot; add 2-4 tablespoons of butter. Cover potatoes and set aside. Add a pat of butter to the skillet with the tender sweet onions and stir in a tablespoon of flour; add 1/4 cup of white wine and a cup or two of chicken broth. Bring to a boil; pour over sausages in the cast iron skillet and allow to simmer. Warm some milk (~3/4 cup) in the microwave; pour over the potatoes and mash to desired consistency. To serve: scoop mashed potatoes on each plate and top with 2 sausages and sweet onion gravy. Serve hot. Comfort food all the way!



*The Dandelion Restauant uses Cumberland sausages but since I don’t have easy access to those types of sausages I substituted Sweet Italian Sausage.

Heidi mentioned The Dandelion in her Herb Roasted Marinated Chicken post. Check it out!

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