Bangers and Mash Appetizer with Onion Gravy
When getting ready for our annual Oscar Viewing party, I knew that we HAD to have a British dish. With both Dunkirk and Darkest Hour being nominated, British food was a must. (Another great suggestion would be Cucumber Sandwiches, as we did for the British film “Imitation Game” a few years ago: Cucumber Dill Tea Sandwiches)
The nice thing about this play on bangers and mash is that it’s much easier to serve for a party, being bite-sized. (and who doesn’t love the Great Britain Flag Toothpick addition!) Enjoy!
4 cups of your favorite mashed potato recipe – (My favorite: Buttery Mashed Potatoes)
1 tablespoons butter
1 medium onion, thinly sliced
1 bay leaf
2 teaspoons flour
3/4 cup low-sodium beef or chicken broth
Salt and Pepper
4 Bangers (sausage of your choice, I did brats)
Prepare mashed potatoes (or if in a time crunch, buy pre-made mashed potatoes.) Make sure they are ‘tight’ in consistency and can hold a ball-like shape.
Make Onion Gravy: Heat 1 tablespoon butter in a large non-stick skillet over medium heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.
Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over high heat, stirring often, then lower heat to medium and cook until thickened, about 6 minutes. Remove and discard bay leaf. Season to taste with salt and pepper, and keep warm.
Cook bangers according to the package. (grill or stovetop. This can be done ahead of time.)
Slice bangers. Sear in a hot pan to form a crunchy outside.
Add toothpick for easier eating. Enjoy Warm. (Serve with extra gravy and/or strong mustard on the side.)