Bangers and mash, the traditional British dish consisting of sausage and gravy, is about as comfort-foody as it gets. Just the thought of mashed potatoes topped with plump sausages swimming in a pool of rich brown goodness makes me want to cozy up and take a nap.
Interesting side note: bangers got their name during World War I. With meat being in short supply in England due to the war, sausages were often filled with grain and a high amounts of water. This often caused them to explode or “bang” during the cooking process.
This recipe is a little twist on the classic dish were I substitute mashed rutabaga for the potatoes. It definitley gives the dish a lighter feel, but the comforting richness still shines through.
I feel that rutabaga is an often overlooked, yet very tasty veggie. It’s actually a hybrid between a turnip and cabbage.
I used some pork sausage here, but really any type of decent-sized sausage of your choice can work (beef, chicken, bratwurst, etc.)
Start by browning the sausage in some olive oil over medium heat. Turn the sausages occassionaly until they are cooked through, about 20 minutes, then transfer them to a 200°F oven to stay warm.
Wipe the skillet clean, then add about 2 tablespoons of ghee along with a sliced onion and a small pinch of salt. Cook the onion on low heat, stirring occasionally, until it start to caramelize, about 20-25 minutes.
While the onions are doing their thing, add the peeled and diced rutabaga to a pot and cover with a few inches of water. Bring the pot to a low boil and cook the rutabaga until it is very soft, about 25-30 minutes.
Back to the onions: once they are somewhat caramelized, add in 2 cups of beef bone broth, 1 tablespoon of balsamic vinegar, and a tablespoon of fresh thyme. Simmer until the liquid is reduced by about half, about 10 minutes.
Dissolve 1 tablespoon of arrowroot powder in 1/2 cup of water and pour it into the skillet. Continue to simmer until the gravy is thickened, about another 5 minutes.
Once the rutabaga is tender, drain it and mash it with some ghee, coconut milk, garlic powder, salt, and pepper.
Nestle the bangers on top of the mashed rutabaga and top with the onion gravy. Enjoy!
Bangers and Mashed Rutabaga with Onion Gravy
Ingredients
- 2 pounds pork sausage
- 1 tablespoon olive oil
- 2 tablespoons ghee
- 1 yellow onion sliced
- 2 cups beef bone broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme
- 1/2 cup water
- 1 tablespoon arrowroot powder
- sea salt
- black pepper
For the Mashed Rutabaga:
- 2 pounds rutabaga peeled and diced
- 2 tablespoons ghee
- 1/3 cup coconut milk
- 1/2 teaspoon garlic powder
- sea salt and black pepper to taste
Instructions
- Preheat the oven to 200°F.
- Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning often, until brown and cooked through, about 20 minutes. Transfer to an oven proof dish and place in the oven to keep warm.
- Meanwhile, add the diced rutabaga to a pot and cover with a few inches of water. Bring the pot to a low boil and cook the rutabaga until it is very tender, about 25-30 minutes.
- Wipe the skillet clean and return it to low heat. Add the ghee, sliced onions and a pinch of salt. Cook the onions until they start to brown and caramelize, about 15 minutes.
- Pour in the bone broth and stir in the balsamic vinegar and thyme. Simmer until the liquid has reduced by half, about 10 minutes.
- Dissolve the arrowroot powder in the water, then pour it into the skillet. Continue to simmer until the gravy is thickened, about 5 minutes. Season with salt and pepper to taste.
- Drain the rutabaga, then combine it with the ghee, coconut milk, garlic powder, and salt and pepper to taste. Mash until smooth.
- Serve the sausages with the mashed rutabaga and top with the onion gravy. Enjoy!
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