Bangers and Mash Recipe with Sweet Apple Gravy -

A plate with two sausages on a bed of mashed potatoes garnished with parsley.

Bangers and Mash Recipe with Sweet Apple Gravy

Bangers and mash are juicy pork sausages served over mashed potatoes and covered in an onion gravy. The gravy for this bangers and mash recipe is made with sweet apple cider and fresh thyme, for an extra flavorful twist on the classic.

Course Main Course

Cuisine British

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 1146kcal

Author Ann Otis

Ingredients

1 tablespoon olive oil
8 fresh pork sausages
2 tablespoons butter
1/2 large onion thinly sliced
2 garlic cloves minced
pinch crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup apple cider (natural apple juice)* NOT apple cider VINEGAR
2 cups chicken stock
5 sprigs fresh thyme
salt and pepper

Mashed Potatoes

2 lbs Yukon Gold potatoes cut into 2-inch cubes
2 tablespoons butter
1/2 cup half-and-half
1/2 cup buttermilk (or regular milk)
1 teaspoon kosher salt or more, to taste
1/2 teaspoon pepper

US Customary - Metric

Instructions

Make the Mashed Potatoes

Bring a large pot of water to a boil and add a large pinch of salt. Add the potatoes and boil 15 minutes or until they are easily pierced with a fork.
Drain and return the potatoes to the pot. Let the potatoes steam in the pot for 2-3 minutes. Add half-and-half, buttermilk, salt and pepper, and mash until they are as smooth as you like them.

Make the Bangers and Gravy

While the potatoes are boiling, heat the olive oil In a cast iron pan over medium-high heat.
Add the sausages and cook, turning now and then to brown all sides, until cooked through. Transfer to a plate.
Using the same pan, reduce the heat to medium and add the butter. Add the onions, red pepper flakes and thyme and cook until onions begin to color, about 5-6 minutes. Add the garlic and cook 30 seconds longer, until fragrant.
Whisk in the flour, and cook, whisking constantly for one minute.
Whisk in the apple cider and bring to a boil. Add the chicken stock and bring it to a simmer. Lower heat to medium-low and simmer, stirring now and then, until gravy begins to thicken, about 10-15 minutes. Remove and discard the thyme stems. Add salt and pepper to taste.
Place the sausages back in the pan to warm through. Spoon some mashed potatoes onto a plate, place two sausages on top, and ladle gravy over the top. Sprinkle with parsley and serve.

Video

Notes

*This recipe calls for non-alcoholic apple cider, which is sometimes just called "natural apple juice". You should be able to find some with the other juices in your grocery store. The best kind is usually with the refrigerated juices, but the shelf-stable kind also works. You can also use regular apple juice. Do NOT use apple cider VINEGAR, which is an entirely different thing.

Storage Instructions

You can store any leftovers you have in an airtight container and they will keep well in the fridge for up to 3 days. Just keep the mashed potatoes, sausages, and gravy separate.

Nutrition