Bangers And Mash For One
Enjoy this single serving Bangers and Mash recipe with juicy sausage, creamy mashed potatoes, and a rich homemade onion gravy. Perfectly portioned for one!
Servings: 1 serving
Equipment
Ingredients
For the Mashed Potatoes
- 2 medium Yukon gold potatoes -scrubbed, quartered, and unpeeled (between 6-7 ounces total).
- ½ cup milk
- ½ cup heavy cream
- 2 cloves garlic -smashed
- ¼ teaspoon ground coriander
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Sausage
- ½ tablespoon olive oil
- 1 thick pork sausage
For the Gravy
- 1 tablespoon salted butter
- ½ medium onion -thinly sliced (4.5 oz)
- 1 clove garlic -minced
- ⅛ teaspoon kosher salt
- 1 tablespoon all-purpose flour
- ¾ cup beef broth
- black pepper, to taste (optional)
Instructions
Make the Mashed Potatoes
- Place the quartered potatoes in a 2-quart saucepan. Add the milk, cream, garlic, and coriander, and give it a good stir. Tip: If the potatoes aren’t almost completely covered by the liquid, add a little extra milk or cream.
- Cook over medium heat for 15 to 20 minutes, or until the potatoes are tender and a knife can easily pierce through them.
- Once the potatoes are tender, place a bowl on the counter with a colander inside it. Pour the potatoes through the colander, allowing the cream to collect in the bowl.
- Return the potatoes to the pot and mash them using a potato masher or an immersion blender. Gradually fold in some of the garlic-infused cream until the potatoes are smooth and creamy.
- Mix in the butter and olive oil, then season with salt and pepper to taste. Cover to keep warm while you prepare the rest.
Brown the Sausage
- Heat the oil in a 10-inch skillet over medium heat. Add the sausage to the pan and cook, turning occasionally, until browned on all sides and fully cooked through—this should take about 3 to 4 minutes per side.
- Remove the sausage from the pan and transfer it to a plate. Cover to keep it warm.
Make the Gravy
- Lower the heat to medium-low. In the same skillet, add the butter. Once melted, add the sliced onions, garlic, and salt. Cook for about 3 minutes, stirring frequently, until the onions soften.
- Stir in the flour, making sure it’s fully incorporated. Cook for about 1 minute, stirring constantly.
- Slowly add half of the beef broth to the skillet, stirring to combine with the onions. Then, add the remaining broth and stir until everything is mixed.
- Heat until it starts to simmer, then let it gently simmer for 2 minutes, stirring frequently, until the gravy thickens.
- Season the gravy with salt and pepper to taste.
- Add the sausage back to the pan and spoon the onion gravy over the sausage to coat it well.
Assemble
- Spoon the mashed potatoes onto a plate, top with the sausage, and pour the gravy over everything. Enjoy!
Notes
- Use a high-quality sausage: The sausage is the star of the dish, so pick a good one. Pork sausage is traditional, but if you prefer beef, make sure it’s flavorful and well-seasoned.
- Keep your sausage warm: Once cooked, cover the sausage loosely with foil to keep it warm and juicy while you finish the gravy.
- Adjust the gravy to your liking: If you prefer a thicker gravy, let it simmer a little longer. For a thinner gravy, add a bit more broth until it reaches your desired consistency.
- Make ahead tip: You can prepare the mashed potatoes and gravy in advance. Simply reheat gently on the stovetop, adding a little extra cream or broth to keep everything smooth and creamy.
Nutrition
Serving: 1serving | Calories: 1097kcal | Carbohydrates: 60g | Protein: 22g | Fat: 93g | Saturated Fat: 47g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1544mg | Potassium: 1921mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2708IU | Vitamin C: 72mg | Calcium: 303mg | Iron: 3mg
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