Bangers and Mash

I spent 4 weeks in London and had lots of the traditional British foods.  My last lunch with my coworkers was Bangers and Mash at a local pub.  When I got home, we had a English theme dinner with this as the main dish served with English salad, peas and mashed potatoes.  Welsh Rarebit and Scotch Eggs were delicious sides.

Welsh Rarebit

Scotch Eggs

Bangers
1 T. oil
12 sausages.  (True Bangers are not easy to find here.  Trader Joe's sells an Irish Banger.  Otherwise, a local meat market said that the closest thing to use would be a kielbasa or bratwurst)
1 good sized onion, halved and thinly sliced
2 cloves garlic, minced
1/4 c. flour
3 c. beef stock or broth

Heat oil in large skillet or fry pan over medium-high heat.  Add sausages and cook, turning until browned as much as possible on all sides and cooked through.  It could take 10 or 15 minutes.  Remove the sausages.

Make sure you have at least 3 tablespoons oil from the frying and drippings in the pan.  Add the onions and garlic and cook until they are golden brown, about 4 minutes.

Add the flour and mix through. 

Add about 1 c. broth and mix into the onion.  It will be sludgy.  Then add remaining broth until combined.  Simmer, stirring until the gravy thickens a bit.  Season with salt and pepper.

Serve with peas, mashed potatoes, and a big onion ring.  I used the my Crockpot Parmesan Mashed Potatoes on this blog from Dec 25 2015.