Bangers and Mash With Onion Gravy
75 mins (prep 30, cooking 45)
15 ingredients
4 servings
Here's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.

Categories:  european , main-dish , meat , <-4-hours , time-to-make ,
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Serving Size (156.96 g)
Servings 4
Amount per Serving
Calories 278.68 Calories from Fat 181.17
% Daily Value *
Total Fat 20.13g 123.85%
Saturated Fat 8.87g 177.47%
Trans Fat 0.49g %
Cholesterol 38.7mg 51.6%
Sodium 180.11mg 30.02%
Total Carbohydrate 9.26g 12.34%
Dietary Fiber 0.19 g 2.97%
Sugars 5.65 g %
Protein 5.07g 40.54%
Vitamin A 388.32IU% Vitamin C 0.58mg%
Calcium 131.87mg% Iron 0.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork sausage, yukon gold potatoes, ground pepper, red onions, ground pepper