Description
Bangers and Mash is usually served with onion gravy, fried onions, baked beans and peas, but that is not my style of eating unless I could pull it off paleo style. So I did just that. Hello “Bangers and Mash gone Paleo!”
Ingredients
- Sausages:
- 4 pork or grass-fed/grass-finished sausage links or Bratwurst
- 2 tablespoons grass-fed butter or ghee
- Potatoes:
- 1 1/2 pounds potatoes, peeled is customary and OK for the paleo diet
- ½ stick (¼ cup) grass fed-butter (4 ounces/110g) or ghee
- 1 teaspoon dry mustard powder (or to taste)
- ¼ teaspoon mustard seeds
- Salt and pepper to taste
- Saucy Grilled Onions:
- 1 tablespoon grass-fed butter or ghee
- 2 large onions chopped
- 1 cup beef broth
- 1 cup sweet Marsala wine
Instructions
- Preheat oven to 350F degrees.
- Potatoes:
- Peel potatoes.
- Cut potatoes into 1-inch even cubes.
- Steam water and add potatoes to top of steamer basket.
- Cover tightly.
- Let steam on medium heat for 15 minutes.
- Remove from heat and add potatoes to a heatproof bowl.
- Add butter/ghee and mix.
- Add slowly while stirring the other ingredients and mix it all.
- Now use a masher and get it all incorporated very well.
- Cover tightly with foil and place in oven.
- Sausages:
- Heat LARGE skillet on stove with butter/ghee inside the skillet.
- Cook on medium heat until thoroughly golden (crisp on outside if you like).
- Cooking time will be around 5-7 minutes per side.
- Remove and place in heatproof dish and cover and place in oven.
- Leave oils and juices in pan for the next step.
- Saucy Grilled Onions:
- Slice onions thinly into rounds.
- In the same skillet, heat the butter/ghee.
- Stir frequently.
- Cook for about 6-8 minutes on medium until translucent AND browning.
- Add broth and Marsala.
- Stir and leave on medium heat until the liquid starts to reduce.
- When reduced by about half, add salt and pepper to taste.
- Remove from heat source.
- To Serve:
- Add potatoes to a plate, add a sausage or two on top or to the side and then spoon the wet broth and onions on top.
- Repeat this with as many plates as needed depending on your number of guests.
- Enjoy!
Notes
This sauce is not a thick gravy as I do not like that type of gravy. I prefer clean and vibrant flavors, like in this recipe.
