By Mommy’s a Good Cooker
Planning a cookout to celebrate Independence Day? Perhaps you’ll throw some brats on the grill. There’s nothing like a yummy German sausage to celebrate American independence, right? Great...glad you agree. I’m now going to give you a British recipe to use up leftover brats: bangers and mash. You’ll love it, I promise. Plump, juicy sausages (the bangers) rest alongside real mashed potatoes (if you use instant potatoes in this recipe, I will sense a disturbance in the force, prompting me to come to your house and soap your windows), then the whole thing is covered in a delicious onion gravy.
Let’s talk sausages first, however. Brats are an excellent choice for this recipe because they have great flavor and aren’t too lean. We’ll need drippings from cooking the brats for our gravy. My favorite brats are those made in-house at Harter House: perfectly spiced, and no fillers.
Grill your brats for July 4th, but reserve a few uncooked for bangers and mash.
Bangers and Mash
6 bratwurst sausages
1/2 Tbsp. olive oil
1 large onion, halved and finely sliced
2 cloves of garlic, minced
3 Tbsp. flour
2 cups of beef stock
Cook the brats in the oil until cooked through and nicely browned; set aside and keep warm. Make sure there is at least 2 Tbsp. of drippings/oil left in the pan - if you need more, add a little butter.
Add onion and garlic and cook until golden brown. Add flour and mix well - I use a whisk to avoid lumps.
Gradually stir in the beef broth. Simmer, stiring occasionally until thickened. Add salt and pepper if needed. Add the brats back to the pan and allow the whole thing to simmer several minutes to blend flavors.
Serve with mashed potatoes. It’s traditional to serve peas on the side with this dish. Enjoy!