Bangers N Mash

A reeeeeallllllyyy (and I mean really) good version of bangers is served at one of our local/favorite restaurants. Without fail, Ryan gets it everytime we go there. I had a special request to make this from him on last weeks menu so I tried it. It's surprisingly easy- I guess it's kinda hard to f up sausage and potatoes.

I found actual real live bangers at the grocery store (exciting!)

So I used those instead of any other beef sausage you can find. For this recipe you will need:

8 large baking potatoes, peeled and quartered

2 teaspoons butter, divided

1/2 cup milk, or as needed

salt and pepper to taste

1 1/2 pounds beef sausage

1/2 cup diced onion

1 (.75 ounce) packet dry brown gravy mix

1 cup water, or as needed
 
Preheat oven to 350.
 
Bring a large saucepan to a boil and put your peeled potatoes in there- I chop mine first so they soften quicker- and boil until soft, about 20 minutes.
 
While you're boiling potatoes, heat a medium skillet with butter and place bangers in skillet. Saute until heated through.

Once the potatoes are soft, drain them and place them back into the pot. Mash them with desired amount of butter and milk. Set aside.

 
Make gravy by package instructions. - If I were you, I wouldn't leave this alone for too long. I walked away from my gravy and next thing I know brown bubbles are boiling over the top. Oops.-
 
Pour half of your gravy into an 8 x 11 baking dish.
 

Place bangers in a row in gravy. Butterfly if you wish. I did- it helps them get flavor, otherwise they don't have a ton.

Pour remaining gravy over top of bangers.

 
Spread mashed potatoes over top of banger/gravy mixture. Top with salt and pepper to taste.

 
Stick this bad boy in the oven until the potatoes are golden brown, about 25 minutes. Serve with sauteed onions or mushrooms if you desire.
 

I'm normally not the hugest fan of a meal like this, solely based on the way it looks, but I gave it a shot, and it was super good. Enough for Ryan to have lunch the next day too!