The Brits have a thing for bangers and mash, and we totally understand why. Good comfort food is universal. Parmesan and thyme add major flavor to these mashed potatoes, but we think those balsamic-caramelized onions are the real star of the show.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Sweet Italian Pork Sausage
Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and thinly slice the onions. Strip the thyme of the sprigs and roughly chop the leaves. Peel, then cut the potatoes into ½-inch cubes. Place the potatoes in a large pot with a pinch of salt and enough water to cover by 2-inches. Bring to a boil for 10-12 minutes, until fork-tender. Drain.
Meanwhile, toss the broccoli on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until crispy.
Heat a large drizzle of olive oil in a pan over high heat. Add the sausages to the pan and cook, rotating to brown on all sides, for 4-5 minutes. Transfer to the baking sheet in the oven to finish cooking for 5-7 minutes.
Heat a large drizzle of olive oil in the same pan over medium heat. Add the onions and 1 teaspoon sugar to the pan and cook, tossing for 5-7 minutes, until they begin to caramelize. Add the balsamic vinegar to the pan and reduce until syrupy. Remove from the heat and set aside.
Mash the potatoes: Heat 2 Tablespoons butter in the same pot you used for the potatoes over medium heat. Once melted, add the thyme and cook for 30 seconds, until fragrant. Return the potatoes to the pot along with the sour cream and parmesan cheese. Mash with a fork or potato masher until very smooth and the cheese has melted. Season generously, to taste, with salt and pepper.
Plate: Serve the sausages on a bed of mashed potatoes with the crispy broccoli to the side. Top with the caramelized onions.