Recipes Ingredients Meat & Poultry Pork Recipes Bangers and Mash Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print