Caramelized Onion Bangers and Mash
Browned pork sausages on creamy mashed potatoes, topped with slowly cooked sweet onions.
Equipment
- Large skillet
- Potato Masher
Ingredients
Main Ingredients
- 4 large russet potatoes peeled and cut into chunks
- ½ cup warm milk
- 2 tbsp butter
- ½ tsp salt plus extra for the water
- ¼ tsp black pepper
- 8 pork sausages plain, with herbs
- ½ tbsp vegetable oil
- 1 large onion halved and thinly sliced
Instructions
Cooking
- Boil. Simmer the potato chunks in salted water for 20 minutes until tender, then drain well.
- Brown. Cook the sausages in oil over medium heat for 15 minutes, turning, until they reach 160 F.
- Caramelize. Cook the sliced onion in the same pan over medium low heat for 20 minutes until golden.
- Mash. Mash the potatoes with butter, warm milk, salt, and pepper, then plate with the sausages and onions.
Notes
Substitutions: use chicken or turkey sausages cooked to 165 F.
Tips: start the potatoes in cold water and warm the milk before mashing.
Storage: refrigerate for three days and reheat to 165 F.
Nutrition: values are estimates per serving.