Recipes Ingredients Meat & Poultry Pork Recipes Bangers and Mash By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Martyna Szczesna Prep Time: 50 mins Total Time: 50 mins Yield: 4 to 6 Serves Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful. Ingredients 5 russet potatoes (2 pounds), peeled and cut into 1-inch pieces Kosher salt and freshly ground pepper 2 tablespoons unsalted butter ½ 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) ½ cup red wine 2 tablespoons unbleached all-purpose flour 2 cups low-sodium chicken broth 1 tablespoon low-sodium soy sauce ½ teaspoon Worcestershire sauce Directions Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm. Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes. Print