Bangers and Mash with Crock Pot Onion Gravy from Outlander book DIA

Bangers and Mash with Crock Pot Onion Gravy from DIA

"Where the hell have you been?" I demanded.

He took time to kiss me before replying.  His face was cold against mine, and his lips tasted faintly and pleasantly of whisky.

"Mm, sausage for supper?" he said approvingly, sniffing at my hair, which smelled of kitchen smoke.  "Good, I'm fair starved."

"Bangers and mash," I said.  "Where have you been?"

He laughed, shaking out his plaid to get the blown snow off.  "Bangers and mash?  That's food, is it?"

"Sausages with mashed potatoes," I translated. "A nice traditional English dish, hitherto unknown in the benighted reaches of Scotland.  Now, you bloody Scot, where in hell have you been for the last two days?  Jenny and I were worried!"

Dragonfly in Amber (Chapter 33 - Thy Brother's Keeper)

It's a welcome home sausage for JAMMF!

I can do that. :)


My Englishman loves the occasional dish of comfort to remind him of home.  The English get a bad wrap for food a lot of the time - even around here - but Bangers and Mash is an example of simple, economical food done right -- especially when it comes with a dish of piping hot onion gravy alongside.

For those of us on this side of the pond, bangers are sausages.  They got their nickname because sausages in the past, particularly those made under rationing during World War II, were made with a lot more water and would sometimes burst when cooked over too high a heat.  That won't happen with a modern sausage, so you can remove your face shield, I promise.

These days, you can find a sausage for every occasion -- pork, beef or veggie means that everyone can partake -- you could even try OK's Homemade Lamb Sausage from Robbie Burns Day.

potatoes for bangers and mash

Peeled russet potatoes make a great year ‘round mash, but I took advantage of the harvest season here in the Northern Hemisphere and used a fresh batch of new red-skinned potatoes from my neighbour's garden.  The skins were so thin that I just scrubbed them with a soft brush and left them on for a little added taste, texture and nutrition.

I prefer to steam potatoes that I'm going to mash in about 1" of salted water instead of boiling them in a big pot of water.  I find my method makes for lighter, fluffier, less water-logged mash.  Try it and see if you agree!

To make the gravy on the stove, combine the butter and oil in a heavy-bottomed pan over med. heat.  Add the onions and thyme/rosemary and stir occasionally until the onions soften and begin to colour.  Lower the heat slightly and continue to cook, stirring occasionally until a deep caramel colour, about 35-45 minutes.

(In my years as a chef, I've caramelized a lot of onions...and unless you really have 45 minutes to stand, undisturbed, at the stove while the onions brown, it's just so MUCH EASIER to do them in the crockpot.)

bangers and mash

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