Outlander: Bangers and Mash
Outlander: Bangers and Mash recipe inspired by the hit book and televisions show series, Outlander, by Diana Gabaldon.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 1 tbsp vegetable oil
- 2 banger sausages
Mash Potatoes
- 2 large russet potatoes peeled and cleaned
- 1/2 - 3/4 cup milk as needed
- 2 tbsp unsalted butter
- salt and pepper to taste
Onion Gravy
- 3 tbsp unsalted butter
- 1 large yellow onion halved and thinly sliced
- 1 tbsp all purpose flour
- 1 1/2 cups chicken stock
- 2 dashes Worcestershire sauce
- salt and pepper to taste
Mash Potatoes
Dice the peeled potatoes into large equal size pieces and place it into a large pot of cold salted water. Place the pot over high heat and bring to a boil. Cook until a knife can easily pierce the potatoes. Drain the potatoes and place it into a mixing bowl.
Heat the milk and butter in a saucepan until hot. Meanwhile, mash the potatoes to desired texture. Mix in the hot milk and butter mixture. Season with salt and pepper. Set aside in a warm area.
Onion Gravy
Melt the butter in a saucepan over medium heat. Once melted, add the sliced onions and cook for 8 minutes until onions are soft. Reduce the heat to low and cook for another 15 minutes.
Sprinkle the flour over the onions and stir to combine. Cook on medium heat for 3 minutes.
Whisk in the stock and bring to a simmer. Add the Worcestershire sauce, salt, and pepper. Simmer until it thickens. Taste for salt and pepper.
Bangers
Heat a cast iron pan over medium heat. Add the oil and once hot, cook the sausages on both sides until golden brown and cooked through. This should take around 15 minutes.
Serve the bangers on top of the mash potatoes and gravy.