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Bangers and Mash

Sure, you could call this recipe for Britain’s best-loved comfort food Sausages With Roasted Sweet and Spicy Red Onions and Mashed Potatoes Gilded with Parmesan. But that’s so American. We sorta feel obliged to call it bangers and mash, just, you know, because. Faux British accent optional.–Renee Schettler Rossi

LC Banging Out Bangers And Mash

Wanna bang out this bangers and mash recipe in even less time? The roasted red onions are a lovely, sweetly sour complement in a fetching shade of red, though you’ll be hollering “Dinner!” half an hour earlier if you pretend they don’t exist—just on über-crazy nights, natch.

Bangers and Mash Recipe

  • Quick Glance
  • 20 M
  • 1 H
  • Serves 4

Ingredients

  • For the onions
  • 4 red onions, peeled and cut into eighths
  • 2 tablespoons brown sugar (optional)
  • 1/2 teaspoon crushed red chile flakes
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic or red wine vinegar
  • For the bangers and mash
  • 1 1/3 pounds (about 4 large) potatoes, such as Desiree, Yukon Gold, or red-skinned, peeled, if desired, and cut into 1 1/2-inch chunks
  • 8 links raw sausage, whether chicken, mild or spicy Italian, or whatever makes you happy
  • 1/2 cup milk, preferably whole
  • 2 tablespoons (1 ounce) unsalted butter
  • 1/3 cup (generous 1 ounce) finely grated Parmesan cheese
  • Sea salt and freshly ground black pepper, to taste

Directions

  • Make the onions
  • 1. Preheat the oven to 400°F (204°C).
  • 2. Place the onion wedges in a single layer in a baking dish. Sprinkle with the sugar, if using, chile flakes, salt, and pepper, and then drizzle with the oil and the vinegar, stirring gently to coat and carefully keeping the wedges intact. Bake until tender, 35 to 50 minutes, stirring the onions once or twice. Let cool slightly in the baking dish. (You can set the onions aside at room temperature for up to several hours.)
  • Make the bangers and mash
  • 3. While the onions are in the oven, bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes.
  • 4. Meanwhile, sizzle the sausages in a skillet over medium-high heat, turning as needed, until well browned and cooked through, about 15 minutes total. Remove from the heat and let cool slightly.
  • 5. Warm the milk and butter in a small saucepan over low heat until the butter melts. Remove the pan from the heat and cover to keep warm.
  • 6. Drain the potatoes and mash them with a handheld potato masher. Slowly add the milk and butter mixture and stir with a wooden spoon until smooth. Stir in the Parmesan and season to taste with salt and pepper.
  • 7. Plop a mound of Parmesan mash on each plate and lean a couple of sausages against it. Add some of the caramelized onion wedges and, well, you can take it from here.
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