Bangers and Mash with Golden Onions
Experience comfort food at its finest with this classic Bangers and Mash with Golden Onions recipe, a hearty dish perfect for cozy dinners or family gatherings. Juicy pork sausages are pan-seared to perfection, their savory richness complemented by a bed of creamy, buttery mashed potatoes. The real star, however, is the topping of golden caramelized onions, simmered with a touch of sugar and stock to create a deep, flavorful sauce that ties the whole dish together. With just a handful of simple ingredients and a blend of classic cooking techniques, this recipe is easy to prepare yet utterly satisfying. Garnished with fresh parsley for a pop of color and freshness, this ultimate comfort meal is sure to delight your taste buds. Perfect for fans of rustic British cuisine, it’s a recipe you’ll return to time and time again.
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Recipe Information
Ingredients
- 6 pieces pork sausages (or preferred variety)
- 2 pounds yellow potatoes
- 4 tablespoons unsalted butter
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 0.5 cup beef or chicken stock
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Peel and cube the potatoes into even pieces. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt.
Bring the pot of potatoes to a boil over medium-high heat. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook for 10-12 minutes, turning occasionally, until browned and fully cooked. Remove the sausages from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Stir in the sliced onions and a pinch of salt. Cook over medium-low heat, stirring occasionally, for 10 minutes until softened.
Sprinkle the sugar over the onions and continue to cook for another 10-15 minutes, stirring often, until the onions are golden and caramelized. Add the stock, scraping up any browned bits from the skillet, and simmer until most of the liquid has evaporated. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and black pepper to taste.
To serve, divide the mashed potatoes onto plates, top with sausages, and spoon the golden onions over the top. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
3231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 448 mg | 150% | |
| Sodium | 7170 mg | 312% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 37.2 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 550 mg | 42% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 5265 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
