Chef Brown's bangers and mash recipe

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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