Chef Brown's bangers and mash recipe

4:35 PM, Dec 10, 2012   |    comments
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Chef Josh Brown from D'Amico joined KARE in studio Saturday morning to share his bangers and mash recipe.

  • 12 ea bangers (we use Kramarczuk's sausages)
  • 6T canola oil
  • 24oz mashed potatoes
  • 12oz onion gravy (recipe follows)
  • Fried potato and fried parsley for garnish
  1. Sauté the sausage links in a oil till the out side is golden brown
  2. Place the sausage in the oven and cook at 350 deg. For 15-18 min or until the sausage reaches an internal temperature of 165 deg
  3. Serve the sausages with the mashed potato and gravy

Onion gravy

  • 2 cups  sliced onions
  • 4T butter
  • 4T all-purpose flour
  • 2 cups veal stock or beef stock
  • Salt and pepper
  1. Caramelize the onion in the butter then add the flour and cook till a brown roux is formed
  2. Add the stock and cook till the correct consistency is reached
  3. Season with salt and pepper


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