Bangers and Mash

Name: Bangers and Mash
Cuisine: American
Ingredients: 1 tbsp olive oil; 8 brats, cut into 1 inch pieces; 2 tbsp butter; 1 sweet onion, halved and thinly sliced; 2 cloves garlic; 3 tbsp flour; 2 cups beef broth; Salt; Pepper; 2 lbs potatoes, diced into 1 inch cubes; 1 1/2 tbsp salt; 6 tbsp butter; 1/2 cup sour cream; 1/2 cup milk, warmed; 2 tsp horseradish; 1/4 tsp pepper; Parsley, for serving

Shari Meyer @sharilikesrainbows

Bangers and Mash

Shari Meyer @sharilikesrainbows

Saved

Ingredients

1 tbspolive oil
8brats, cut into 1 inch pieces
2 tbspbutter
1sweet onion, halved and thinly sliced
2 clovesgarlic
3 tbspflour
2 cupsbeef broth
Salt
Pepper
2 lbspotatoes, diced into 1 inch cubes
1 1/2 tbspsalt
6 tbspbutter
1/2 cupsour cream
1/2 cupmilk, warmed
2 tsphorseradish
1/4 tsppepper
Parsley, for serving

Saved

Steps

1

Warm 1 tbsp oil over medium heat in Dutch oven. Cook brats until browned and cooked through, 10-12 minutes. Remove from pan.
2

Leave 1 tbsp of fat in pan, add 2 tbsp butter. Once bubbly, add onion and stir to coat. Cook for 10 minutes until the onions are translucent, golden, and begin to caramelize.
3

While gravy is cooking, place potatoes in large pot with 1 tbsp salt and enough water to cover the potatoes by 1 inch. Bring to a boil, the simmer until fork tender, 10 minutes.
4

Add 2 cloves garlic and cook until fragrant, 30 seconds.
5

Add 3 tbsp flour and stir until combined. Then add 3/4 cup beef broth until it becomes a thick paste. Add remaining beef broth and stir until combined.
6

Simmer until just thinner than you want (will thicken upon standing). Season with salt and pepper to taste.
7

Once potatoes are cooked and drained, add 6 tbsp butter and stir to combine. Then add 1/2 cup sour cream, 1/2 cup milk, 2 tsp horseradish, 1/2 tsp salt, and 1/4 tsp pepper.
8

Mash with potato masher until desired consistency.
9

Warm up the brats a bit (if needed), then place mashed potatoes on plate, then brat, then gravy. Top with parsley.