Bangers And Mash Recipe

Name: Bangers And Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds pork shoulder cut into 1-1/2 inch pieces; 1 1/4 pounds beef chuck cut into 1-1/2 inch pieces; 1/2 pound pork back fat; 1 teaspoon fresh ground black pepper; 2 1/2 teaspoons sea salt; 3 cloves garlic; 1 cup baby bella mushrooms trimmed and quartered; 2 teaspoons fresh parsley chopped; 2 teaspoons chopped fresh thyme; 2 tablespoons white wine; sausage casings Natural, or synthetic, about 6 feet; 2 teaspoons olive oil; 1 1/2 pounds potatoes peeled and quartered; 1/4 cup half and half; 1/4 cup butter cubed; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper fresh; 1 tablespoon olive oil; 1 tablespoon butter; 1 sweet onion medium, thinly sliced; 4 tablespoons unbleached flour; 1/2 teaspoon sugar; 1 teaspoon red wine vinegar; 2 cups beef stock; sea salt; ground pepper fresh

Servings: persons

1 1/4 pounds pork shoulder cut into 1-1/2 inch pieces
1 1/4 pounds beef chuck cut into 1-1/2 inch pieces
1/2 pound pork back fat
1 teaspoon fresh ground black pepper
2 1/2 teaspoons sea salt
3 cloves garlic
1 cup baby bella mushrooms trimmed and quartered
2 teaspoons fresh parsley chopped
2 teaspoons chopped fresh thyme
2 tablespoons white wine
sausage casings Natural, or synthetic, about 6 feet
2 teaspoons olive oil
1 1/2 pounds potatoes peeled and quartered
1/4 cup half and half
1/4 cup butter cubed
1/2 teaspoon sea salt
1/2 teaspoon black pepper fresh
1 tablespoon olive oil
1 tablespoon butter
1 sweet onion medium, thinly sliced
4 tablespoons unbleached flour
1/2 teaspoon sugar
1 teaspoon red wine vinegar
2 cups beef stock
sea salt
ground pepper fresh

1
Place pork, beef and pork fat on parchment lined baking sheet and freeze 20 minutes. Season with salt and pepper. Attach KitchenAid(R) Metal Food Grinder Attachment with coarse grinding plate to KitchenAid(R)Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork, beef, pork fat, garlic, mushrooms, parsley and thyme. Remove food grinder attachment and attach flat beater and mixer bowl to mixer. Add white wine, turn to Stir speed and mix 1 minute.
2
Attach sausage stuffer with large stuffing tube to mixer. If using natural casings, soak in cold water for 30 minutes, then rinse thoroughly. Grease sausage stuffer tube and slide casings on tightly and tie off end. Turn mixer to speed 4 and slowly feed ground pork mixture into hopper using food pusher. Hold tied end of casing in one hand and guide pork mixture as it fills casing. Do not pack too tightly into casing; twist and shape sausages into 3 to 4-inch links as you go. Separate sausages and refrigerate until ready to use.
3
To cook sausages, heat olive oil in large skillet over medium high heat. Cook half of the sausage links and save remaining links for another use. Add sausages and brown on all sides. Reduce heat to low and cook 15 to 20 minutes or until cooked through. Keep warm.
4
Place potatoes in a large pot and cover with water by 1 inch. Bring to boil, reduce heat and simmer until pierced easily with a fork, about 25 minutes. Drain and cool slightly.
5
Attach clean food grinder with fine grinding plate to mixer. Position mixer bowl under attachment, turn to Speed 4 and grind potatoes. Remove food grinder and attach flat beater and bowl to mixer. Add half and half, butter, sea salt and pepper. Turn to Stir speed and mix just until blended. Keep warm.
6
To make gravy, heat oil and butter in large skillet on low heat. Add onion and cook 10 minutes, or until beginning to caramelize. Stir in flour and cook 2 to 3 minutes, stirring constantly until flour is golden. Add sugar, red wine vinegar and stock. Simmer until thickened, about 8 to 10 minutes. Season with salt and pepper. Serve immediately with sausages and potatoes.

1262

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 1/4 pounds pork shoulder cut into 1-1/2 inch pieces, 1 1/4 pounds beef chuck cut into 1-1/2 inch pieces, 1/2 pound pork back fat, 1 teaspoon fresh ground black pepper, and more.

Yes, Bangers And Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bangers And Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions