Bangers and mash with Opa's Bratwurst, mashed potatoes, and onion gravy, Fredericksburg, Texas

Bangers & Mash with Opa's Bratwurst

Opa’s Smoked Meats • Small Batch. Craft Made. German Tradition Since 1947

Bangers & Mash with Opa's Bratwurst

Opa's Smoked Meats
Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

British

Category

Main Course

Every country with a sausage and a potato eventually invented some version of this meal. The British version — bangers and mash — is the one that stuck. Opa's Bratwurst, with its pork-and-veal blend and clean, well-seasoned flavor, is the right sausage for the plate. It's mild enough to let the onion gravy do its work and substantial enough to anchor the whole dish. The gravy is the centerpiece. Get the caramelized onions right and everything else falls into place.
Bangers & Mash with Opa's Bratwurst

Ingredients

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    • 2 pounds Yukon Gold potatoes, peeled and cubed
    • 1 cup milk
    • 4 tbsp butter
    • Salt and black pepper to taste

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    • 1 package Opa's Bratwurst
    • 1 tbsp olive oil
    • 1 large onion, thinly sliced
    • 1 tbsp all-purpose flour
    • 2 cups low-sodium chicken broth
    • 1 tsp Worcestershire sauce
    • Fresh parsley, chopped, for garnish

    Directions

    1. Start the potatoes. Add the cubed potatoes to a large pot, cover with cold water by an inch, and bring to a boil over medium-high heat. Cook 15-20 minutes until fork-tender. Drain and return to the pot off heat to steam off any excess moisture.
    2. Brown the bratwurst. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the Opa's Bratwurst and cook 12-15 minutes, turning occasionally, until browned on all sides and heated through. Transfer to a plate and tent with foil to keep warm.
    3. Mash. Mash the drained potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Cover and keep warm.
    4. Caramelize the onions. In the same skillet the bratwurst came out of, add the sliced onion. Cook over medium-low heat for about 10 minutes, stirring occasionally, until softened and deeply caramelized. This is where the gravy gets its sweetness and body — if the onions are browning in five minutes, the heat is too high. Medium-low, patient, stirred occasionally. That's the move.
    5. Make the gravy. Sprinkle the flour over the caramelized onions and stir for about a minute to cook out the raw flour taste. Slowly whisk in the chicken broth, then add the Worcestershire sauce. Simmer 5-7 minutes until thickened into a rich, pourable gravy that coats the back of a spoon.
    6. Serve. Mound the mashed potatoes on each plate and lay the bratwurst alongside. Spoon the onion gravy generously over everything — more than seems reasonable. Finish with chopped parsley.
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