Grilled Bangers and Mash with Onion Gravy on the Arteflame

Introduction

Bangers and Mash is a beloved British dish that combines juicy sausages with creamy mashed potatoes, all topped with a rich onion gravy. In this version, the sausages are grilled on the Arteflame for a deliciously smoky flavor, elevating this hearty meal.

Ingredients

For the Bangers (Sausages):

• 8 pork sausages (traditional British bangers or your favorite sausage)
• 1 tbsp olive oil

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup whole milk or cream
• Salt and pepper to taste

For the Onion Gravy:

• 2 onions, thinly sliced
• 2 tbsp butter
• 1 tbsp flour
• 1 ½ cups beef stock
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill using vegetable oil-soaked napkins under stacked firewood. Allow the grill to heat for about 20 minutes. The center grate will be used to grill the sausages, while the outer flat top is perfect for preparing the gravy and keeping everything warm.

Step 2: Boil the Potatoes

While the grill heats up, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain and return to the pot.

Step 3: Mash the Potatoes

Add the butter and warm milk or cream to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm while grilling the sausages.

Step 4: Grill the Bangers (Sausages)

Brush the sausages with a little olive oil and place them on the hot center grate of the grill. Grill for about 7-10 minutes, turning occasionally until the sausages are cooked through and nicely browned on all sides.

Step 5: Make the Onion Gravy

On the outer flat top, melt the butter and sauté the sliced onions until golden and caramelized, about 10 minutes. Sprinkle the flour over the onions and stir to create a roux. Gradually whisk in the beef stock and Worcestershire sauce, stirring constantly to avoid lumps. Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.

Step 6: Serve

Spoon a generous portion of mashed potatoes onto each plate, top with the grilled sausages, and ladle the rich onion gravy over the top. Serve immediately with a side of peas or your favorite vegetables.

Tips

• Evenly cooked sausages: Turn the sausages regularly to ensure they cook evenly and get a nice char.
• Smooth mashed potatoes: Make sure the butter and milk are warm when adding to the potatoes for a creamier texture.

Variations

1. Cumberland Sausage Mash: Use traditional Cumberland sausages for a more authentic British experience.
2. Spicy Bangers and Mash: Add some heat with spicy sausages and a dash of hot sauce in the gravy.
3. Vegetarian Bangers and Mash: Swap the sausages for your favorite vegetarian option and use vegetable stock for the gravy.
4. Cheesy Mash: Stir grated cheddar cheese into the mashed potatoes for an extra creamy, indulgent version.
5. Garlic Bangers and Mash: Add roasted garlic to the mashed potatoes and serve with garlic-infused gravy.

Best Pairings

• Peas: A classic side that adds freshness and color to the dish.
• Yorkshire pudding: Another British favorite that pairs well with the rich onion gravy.
• Stout or ale: A dark, malty beer complements the hearty flavors of the sausages and gravy.

Conclusion

This Grilled Bangers and Mash on the Arteflame grill brings a smoky, flavorful twist to a British classic. The juicy grilled sausages, creamy mashed potatoes, and rich onion gravy make this a comforting, satisfying meal for any occasion.