Savory onion gravy, plump sausages, and easy mashed potatoes make this the BEST bangers and mash recipe out there!
For the Gravy:
- 1/4 cup extra virgin olive oil or butter
- 2 large yellow onions, very thinly sliced
- 2 large garlic cloves, minced
- 3 tablespoons cassava flour
- 1 teaspoon salt
- 1 tablespoon dried thyme
- 2 teaspoons dried sage
- 3 cups beef broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter or ghee
For the Mashed Potatoes:
- 2 pounds potatoes, peeled and cubed
- 1/4 cup butter or ghee
- 2 tablespoons milk (nondairy works too)
For the Bangers and Cabbage:
- 1/2 head of cabbage, cored and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 package pork sausage (I like using Mulays Bangers or Bratwurst)
- Start the gravy. Heat 1/4 cup olive oil or butter in a saucepan over medium heat. Add the onions and cook for about 30 minutes, stirring occasionally, to caramelize the onions. You’ll know they’re done when the onions are soft and a deep golden-brown color. If the pan starts to get dry, add a few tablespoons of water to keep the onions from sticking.
- Meanwhile, make the potatoes. Place the cubed potatoes in a pot. Add water until the potatoes are completely submerged by 2 inches. Bring to a boil. Boil gently for 15-20 minutes, until the potatoes are tender and fall apart when pierced with a fork. Turn off the heat and drain the potatoes, then return to the pot. Mash the potatoes. Add the butter or ghee and milk, then mash again until fluffy and smooth. Cover and set aside.
- Prepare the sausages and cabbage. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add the cabbage. Drizzle with olive oil and toss to coat. Arrange the cabbage in a single layer on the baking sheet, then make a few openings for the sausages. Place the sausages on the baking sheet with the cabbage. Cook in the oven for about 20 minutes, stirring the cabbage and flipping the sausages halfway through.
- Finish the gravy. Once the onions are caramelized, add the garlic and cook for a couple minutes, until fragrant. Add the cassava flour, thyme, sage, and salt, stirring to coat the onions. Cook for 1-2 minutes. Gradually add the broth while stirring to work out any lumps. Bring the mixture to a boil, then reduce to a simmer. Stir in the balsamic vinegar. Simmer for 5-10 minutes or until the gravy reaches your desired thickness. Stir in the remaining butter or ghee.
- Assemble the meal. If desired, add the roasted cabbage to the gravy and stir to coat (this is my preferred way to serve). Otherwise, scoop 1/2 cup of mashed potatoes onto each plate along with a sausage and roasted cabbage. Pour the gravy over the sausage and potatoes. Garnish with fresh parsley, if desired. Commonly served with green peas, as well!
Keywords: bangers and mash, gluten free