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Bangers 'n Mash Casserole
5.0(11)Pub-Grub on the go! You'll be the hit of the office! Developed this recipe as an entry into RZ Craze E #5 contest and came in first place!
by Galley Wench·published 2009-12-10
Open original recipePotato
Cook the potatoes in water until tender, about 20 minutes.
03Once tender, thoroughly drain the water.04Add sour cream, butter and prepared mustard; mash until smooth and creamy.05While potatoes are cooking:.06Prepare the sausages by pricking them several times with a kitchen fork.07In sauce pan, bring the beer (or water) to a simmer over medium heat.08Add the sausages and poach for 5 minutes.09Removes sausages from pan and discard beer/water.10Heat oil and mustard seed in large skillet over medium heat.11Add the onions, sausage, salt and pepper.12Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).13Remove sausages, slice into thirds and place in a casserole.14Add flour to pan, stirring until well combined.15Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.16Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.17Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.18Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.