Bistro Bangers and Mash
Take your taste buds on a culinary trip to a cozy French-inspired bistro with this hearty and comforting Bistro Bangers and Mash recipe. Juicy pork or beef sausages are seared to golden perfection and paired with creamy Yukon Gold mashed potatoes, made irresistibly smooth with butter and heavy cream. The dish is elevated by a rich onion gravy, featuring deeply caramelized onions, a splash of Worcestershire sauce, and a hint of Dijon mustard for tangy depth. Ready in under an hour, this crowd-pleasing classic is perfect for weeknight dinners or casual entertaining. Don’t forget to sprinkle fresh parsley on top for a pop of color and flavor! This recipe is a must-try for lovers of rustic comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 6 pieces sausages (pork or beef)
- 2 pounds potatoes (Yukon Gold or Russet)
- 4 tablespoons unsalted butter
- 0.5 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 2 large yellow onion (thinly sliced)
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Peel and chop the potatoes into evenly sized chunks and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat to simmer until tender, about 15-20 minutes.
While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and fully cooked through, about 10-12 minutes. Remove from the skillet and keep warm.
In the same skillet, add the thinly sliced onions and a pinch of salt. Cook over medium heat, stirring often, until the onions are deeply caramelized, about 15-20 minutes.
Sprinkle the flour over the caramelized onions and cook for 1 minute, stirring constantly. Gradually whisk in the beef stock to create a smooth gravy. Add the Worcestershire sauce, Dijon mustard, and additional salt and pepper to taste. Let the gravy simmer for 5-7 minutes, stirring occasionally.
Drain the cooked potatoes and return them to the pot. Add the butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Adjust seasoning as needed.
To serve, divide the mashed potatoes among plates. Top with sausages and spoon the onion gravy generously over everything. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.3 g | 285% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 8446 mg | 367% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.4 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4450 mg | 95% | |
*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.
