Bangers 'n Mash Casserole
photo by Papa D 1946-2012
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
-
POTATOES
- 1 1⁄2 lbs potatoes, peeled and cut into 2 inch cubes
- 1⁄2 cup sour cream
- 2 tablespoons butter, divided
- 2 tablespoons prepared mustard
-
SAUSAGES
- 1 (12 ounce) can beer, preferrably dark (water may be substituted)
- 8 -10 bratwursts (not smoked)
- 3 tablespoons olive oil
- 1 tablespoon mustard seeds
- 3 large red onions, cut in half and sliced thin
- salt and pepper
- 2 tablespoons flour
- 2 teaspoons granulated sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon thyme, dried
- 2 cups beef broth
- 3⁄4 cup French-fried onions
directions
-
To prepare potatoes:
- Cook the potatoes in water until tender, about 20 minutes.
- Once tender, thoroughly drain the water.
- Add sour cream, butter and prepared mustard; mash until smooth and creamy.
-
While potatoes are cooking:
- Prepare the sausages by pricking them several times with a kitchen fork.
- In sauce pan, bring the beer (or water) to a simmer over medium heat.
- Add the sausages and poach for 5 minutes.
- Removes sausages from pan and discard beer/water.
- Heat oil and mustard seed in large skillet over medium heat.
- Add the onions, sausage, salt and pepper.
- Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).
- Remove sausages, slice into thirds and place in a casserole.
- Add flour to pan, stirring until well combined.
- Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.
- Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.
- Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
- Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.
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Reviews
-
We loved this recipe. I did change a couple of things: I used unsweetened organic apple juice instead of beer only because I didn't have any beer on hand and didn't want to use just water. I also had no mustard seeds so tossed in a bit of ground mustard instead - next time I will ensure I have the seeds to be more authentic. This was delicious. It has a richness to it that contrasts the tang of the vinegar in a lovely way. Thank you.
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What a fun recipe! Loved the mustard in the potatoes and brats. The onions turned out really sweet and complimented the bratwurst very well. My red onion was huge, so I did not use the amount called for. I cooked the onions a bit before adding the bratwurst so they would be tender. Turned out delicious. Thanks for sharing! Made for PRMR tag game.
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Absolutely delicious! I used Johnsonville Irish O' Garlic Sausages, omitted the thyme, and used the left over beer in with the beef broth, also used a stone ground mustard in with the onions as I couldn't find mustard seeds, other than that made as written and the end result was an awesome full flavored meal that my friend and I thoroughly enjoyed last night to kick of the St. Paddy's weekend. this is a keeper and will be made often, Thanks! I can see why this took first place.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"