Martha Stewart Bangers and Mash

Martha Stewart Bangers and Mash is a comforting dinner made with pork sausages, cheesy mashed potatoes and a red wine onion gravy, ready in 50 minutes. It's an easy cozy sausage dinner for Sunday supper, cold winter nights or a family weeknight, and it comes together in two pots.

Let the red wine cook down by three-quarters after the onions brown, because that reduction gives the gravy its deep, rich flavor. Skip it and the sauce tastes thin and a little raw.

Martha stirs a little soy sauce and Worcestershire into the broth, which adds savory depth the gravy can't get from broth alone. She also folds shredded Irish cheddar and a pinch of nutmeg into the mash, so the potatoes taste as rich as the sausages.

Martha Stewart Bangers and Mash

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Course: DinnerCuisine: American, BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

620

kcal

Browned pork sausages simmer in a glossy onion and red wine gravy until the juices thicken around them. A scoop of creamy, cheesy mashed potatoes soaks it all up.

Ingredients

• 5 russet potatoes (2 pounds), peeled and cut into 1-inch pieces
  

• Kosher salt and freshly ground pepper
  

• 2 tablespoons unsalted butter
  

• 1/2 cup whole milk
  

• 2 cups shredded Irish cheddar (about 6 ounces)
  

• Freshly grated nutmeg
  

• 2 tablespoons extra-virgin olive oil
  

• 8 bangers (1 ½ pounds)
  

• 1 onion (8 ounces), peeled and thinly sliced into rounds (1 ½ cups)
  

• 1/2 cup red wine
  

• 2 tablespoons unbleached all-purpose flour
  

• 2 cups low-sodium chicken broth
  

• 1 tablespoon low-sodium soy sauce
  

• 1/2 teaspoon Worcestershire sauce
  

Directions

• Boil the potatoes: Put 5 peeled russet potatoes cut into 1-inch pieces in a medium pot, cover with cold water and add 2 teaspoons salt. Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes until tender.
• Mash with cheese: Drain the potatoes in a colander and return them to the pot. Mash with 2 tablespoons butter, 1/2 cup milk, 2 cups shredded Irish cheddar and a few gratings of nutmeg, then season with salt and pepper and keep warm.
• Brown the bangers: Meanwhile, preheat a large skillet over medium-high heat and add 2 tablespoons olive oil and the 8 bangers. Cook for about 6 minutes, turning occasionally, until browned all over, then move them to a plate.
• Cook the onions: Return the skillet to medium heat and add the thinly sliced onion. Cook, stirring occasionally, for about 8 minutes until softened and browned.
• Deglaze with wine: Pour in 1/2 cup red wine and scrape the bottom of the pan with a wooden spoon to release the brown bits. Cook for 3 minutes until the wine has reduced by three-quarters.
• Build the gravy: Add 2 tablespoons flour and cook, stirring, for 1 minute. Then stir in 2 cups chicken broth, 1 tablespoon soy sauce and 1/2 teaspoon Worcestershire sauce.
• Simmer and serve: Return the bangers and any juices from the plate to the skillet and bring to a boil. Cook for about 8 minutes, turning the sausages several times, until the gravy thickens and the bangers are cooked through, then serve over the mashed potatoes.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO Good Grips nylon potato masher, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are bangers, and what can I use instead?

Bangers are British pork sausages, and true ones give the best flavor. If you can't find them, mild pork sausages or breakfast-style links work, though they run saltier, so taste the gravy before adding more soy sauce.

Can I make the gravy without red wine?

Yes, replace the 1/2 cup wine with extra low-sodium chicken broth and add a small splash of red wine vinegar. You lose some depth, but the soy sauce and Worcestershire still carry plenty of flavor.

How do I store and reheat leftovers?

Keep the sausages in gravy and the mash in separate airtight containers in the fridge for up to 3 days. Reheat the sausages gently in a skillet and the mash with a splash of milk so it loosens up.

Can I make the mashed potatoes ahead of time?

You can mash them a few hours ahead and keep them covered over low heat or in a warm oven. Stir in a spoonful of milk before serving, because they firm up as they sit.

What's the most common mistake with this dish?

Rushing the onions is the big one, since pale onions make a flat gravy. Give them the full 8 minutes until they're browned, and use a heavy skillet so the brown bits on the bottom build flavor instead of burning.