⚽ World Cup 2018 Game 47 – England vs. Belgium

Belgian-style mashed potatoes sneak into British pub food in the BANGERS AND STOEMP. Creamy mashed potatoes and carrots are mixed with sauteed onions and leeks and topped with juicy fat sausages, then smothered in a rich onion gravy. It’s a natural combination of the ultimate comfort food that can be on the menu of any neighborhood tavern or brasserie.

Print Recipe
Bangers and Stoemp
Course Lunch, Main Dish
Servings
Ingredients
Gravy
Stoemp
Course Lunch, Main Dish
Servings
Ingredients
Gravy
Stoemp
Instructions
  1. Heat a medium skillet to medium low heat and add sausage. Flip sausages over and cook until brown and fully-cooked, approximately 10 minutes. Remove and set aside.
  2. Melt butter in same skillet over medium high heat Add onions + thyme and cook for 8 minutes or until just starting to brown. Add flour and cook for a minute and add wine. Deglaze the pan and allow wine to reduce then add beef broth. Boil the gravy for 10 minutes until its reduced by half. Season with salt and pepper and keep warm.
  3. Roughly cut up the potatoes and carrots and place in a pot and cover with water. Season well with salt and cook until the potatoes are soft, about 10-12 minutes. Drain the water and add 3 TBSP butter + cream + black pepper + salt with a potato masher.
  4. While potatoes are cooking, melt 2 TBSP butter to a frying pan over medium heat and add the onion and leek. Cook for 5 minutes until soft then add garlic and cook for 2 more minutes. Add this mixture to the mashed potatoes and mix well.
  5. To serve, scoop mashed potatoes onto a plate, top with bangers, and generously pour gravy over the bangers and stoemp.
Share this Recipe