Food and Recipes Dinner Southern Bangers And Mash 5.0 (2) 2 Reviews Put a Southern twist on a classic English pub meal. By Elizabeth Mervosh Elizabeth Mervosh Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago. Southern Living's editorial guidelines Published on August 17, 2023 Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely Active Time: 25 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Across the Pond, bangers (sausage) and mash (mashed potatoes) is a pub classic. We gave the dish a Southern spin with hickory-smoked sausage (we like Conecuh) and served it with a side of spicy greens for a complete meal. The sauce that pulls the dish together is built from the sausage drippings and lightly browned onions, so it’s deeply savory. If you can’t find hickory-smoked sausage, try using kielbasa, chicken, or even a vegan alternative in this dish. For the mashed potatoes, we suggest our Easiest Mashed Potatoes or mashed sweet potatoes, weeknight-friendly version of the staple side. As for the Speedy Sautéed Greens (recipe below), you can use any mix of kale, collards, or another hearty leaf. No matter the variety, the greens cook down beautifully and take on a lovely smoky flavor from the paprika that perfectly complements the sausage. For extra heat, add 1/4 teaspoon crushed red pepper or one teaspoon finely chopped fresh green chiles. Any leftover greens can be saved and served for breakfast the next day with a fried egg and roasted potatoes. Ingredients 1 1/2 Tbsp. canola oil 1 (1-lb.) pkg. hickory-smoked sausage (such as Conecuh), cut crosswise into 4 even pieces, and each piece halved lengthwise 1 medium yellow onion, finely chopped (about 1 3/4 cups) 1/2 tsp. kosher salt, divided 1 Tbsp. tomato paste 1/2 cup dry red wine 1 1/2 cups beef stock 1 rosemary sprig 1/4 tsp. black pepper 1 Tbsp. cold unsalted butter 1 tsp. Dijon mustard Directions Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high. Add sausage; cook, turning once, until deeply browned on both sides, 2 to 3 minutes per side. Transfer sausage to a plate; do not wipe skillet clean. Stir onion and 1/4 teaspoon of the salt into drippings. Return sausage to skillet. Transfer skillet to preheated oven, and bake until onion softens and browns on the bottom and a thermometer inserted into thickest portion of sausage registers 165°F, about 10 minutes. Remove from oven, and transfer sausage to a plate. Cover tightly with aluminum foil to keep warm. Heat skillet over medium-high, and cook onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in tomato paste to coat. Add wine, scraping up any browned bits on bottom of skillet. Simmer over medium-high, stirring often, until wine has mostly evaporated, about 2 minutes. Add stock, rosemary, and pepper; bring to a simmer over medium-high. Cook, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 8 to 10 minutes. Return sausages to skillet. Speedy Sautéed Greens Heat 3 Tbsp. olive oil in a large Dutch oven over medium-high. Add 2 Tbsp. thinly sliced garlic cloves; cook, stirring often, until browned around the edges, about 2 minutes. Add 12 packed cups (12 oz.) stemmed and chopped mixed greens (such as spinach, kale, and Swiss chard), 1 Tbsp. hot sauce, 1/2 tsp. kosher salt, and 1/4 tsp. smoked paprika. Cook over medium-high, stirring constantly, until greens are tender-crisp, about 2 minutes. ACTIVE 10 MIN. - TOTAL 10 MIN. - SERVES 4 Rate It Print Nutrition Facts (per serving) 508 Calories 41g Fat 14g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 508 % Daily Value * Total Fat 41g 52% Saturated Fat 13g 64% Cholesterol 77mg 26% Sodium 1314mg 57% Total Carbohydrate 14g 5% Dietary Fiber 2g 6% Total Sugars 7g Protein 17g 34% Vitamin C 6mg 7% Calcium 51mg 4% Iron 2mg 8% Potassium 963mg 20% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.