The savory-sweet nature of Apple Maple Breakfast Sausages inspired Joy Martin, our Cooks in the Field Urban Foodie, to take classic “Bangers and Mash” from English Pub to breakfast table! This unconventional breakfast pairs cider-infused mashed potatoes and onion gravy with pan-fried sausages for a comforting meal that’s perfectly at home on crisp mornings. Tip: For the best flavor, be sure to use a cloudy apple cider, not clear apple juice.
For Apple Maple Bangers:
1 tsp Oil
1 package Field Roast Apple Maple Breakfast Sausages
For Cider Potato Mash:
2 lbs Yukon Gold potatoes, peeled and chopped into 1/2-inch chunks
1 cup plus 1 TBS Cloudy apple cider, divided
1 TBS Kosher salt
3/4 cup Plain non-dairy milk
2 TBS Vegan butter
For Cider Onion Gravy:
1 TBS Vegan butter
1 Large onion, quartered and thinly sliced (about 12 oz)
1 tsp Chopped fresh thyme leaves (about 1 sprig)
1/2 cup Cloudy apple cider
1 cup Vegetable broth
2 tsp Cornstarch
Salt and pepper to taste
Prepare the gravy:
Bring a large skillet over medium/medium-high heat and add the non-dairy butter once the pan is hot.
Add the onions, season with salt and pepper, and cook, stirring occasionally, until the onions are mostly soft and deeply-golden (about 8-10 minutes). Add chopped thyme and apple cider, scraping the bottom of the pan to loosen any browned bits, then reduce heat to medium-low and continue cooking until the onions are completely soft and caramelized (about 8-10 minutes).
Whisk together the vegetable broth and cornstarch until cornstarch is dissolved, then add to the onions.
Cook, stirring occasionally, for a few minutes until the mixture has thickened into a gravy. Taste for seasoning, adding salt and pepper as needed, then remove from heat and keep covered until ready to serve. If desired, gravy can be made a day or two ahead of time – the flavors are actually better after having time to marry! Simply cool gravy, store in the refrigerator, then reheat, adding a bit of water if gravy has become too thick.
Make the Cider Potato Mash:
Put the chopped potatoes in a medium pot, adding 1 cup cider and enough cold water to cover potatoes by about an inch. Add 1 tablespoon kosher salt (don’t worry, the water will be salty but the potatoes will be perfectly seasoned) and bring to a boil.
Once water is boiling, reduce heat to low and simmer potatoes for 15-20 minutes until tender – a fork should easily pierce a chunk of potato. When potatoes are done, remove from heat and drain in a colander.
In a small microwave-safe bowl, combine the milk and remaining tablespoon of apple cider. Heat briefly in microwave until warm.
In a large bowl, add the drained hot potatoes and butter. Pour in the warm milk a bit at a time, using a potato masher (for a rustic mash) or a hand blender (for a smoother mash) to mash the potatoes to the desired consistency. You might not use all the milk, or you might need a few extra splashes.
Once potatoes are mashed, taste for seasoning, adding salt and pepper as desired. Serve as soon as possible. If reheating is necessary, place over a double boiler or microwave briefly.
Cook the Apple Maple Bangers:
Bring a skillet over medium heat and add oil. Once oil is shimmering, add sausages and cook for 1-2 minutes undisturbed before turning to cook all sides. Once sausages are golden brown and hot to the center, remove from heat and serve. Avoid overcooking!
For each serving of Breakfast Bangers and Mash, place a generous scoop of Cider Potato Mash and 3 Apple Maple Bangers onto a plate. Ladle Cider Onion Gravy over the mash and bangers. Serve hot!