Smoky BBQ British Bangers and Mash on the Arteflame

Introduction

Indulge in the rich and hearty flavors of a true British classic—Bangers and Mash—grilled to perfection on the Arteflame. This recipe takes traditional sausages, gives them a smoky BBQ twist, and pairs them with buttery mashed potatoes and savory onion gravy. The best part? You’ll cook everything right on the Arteflame grill, using its unique searing capabilities and even heat distribution to bring out the best in every bite. No pots, no pans—just pure, flame-grilled perfection!

Ingredients

• 6 high-quality British sausages
• 4 large potatoes, peeled and sliced
• 1 large onion, thinly sliced
• 2 tbsp butter
• 1/2 cup whole milk
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp flour
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the paper to start the fire.
5. Let the fire burn for about 20 minutes until the cooktop reaches grilling temperature.

Step 2: Prepare the mashed potatoes

1. Spread a little butter on the flat cooktop.
2. Place the sliced potatoes on the griddle, cooking them slowly near the outer heat zone.
3. Turn occasionally until soft and golden brown.
4. Mash them directly on the cooktop with milk, butter, salt, and pepper.
5. Keep warm near the edge of the griddle while preparing the sausages and gravy.

Step 3: Grill the sausages

1. Sear the sausages on the center grill grate over 1,000°F heat for 1-2 minutes per side.
2. Move them to the outer griddle to finish cooking at a lower temperature.
3. Cook until the sausages reach an internal temperature of 160°F, removing them at 145°F.
4. Let them rest for 5 minutes while you prepare the gravy.

Step 4: Prepare the onion gravy

1. Place sliced onions on the griddle with a little butter and cook until caramelized.
2. Sprinkle flour over the onions and stir well.
3. Add beef stock, Worcestershire sauce, and mustard.
4. Let it simmer on the griddle, stirring until thickened.
5. Season with salt and pepper to taste.

Step 5: Assemble and serve

1. Plate the mashed potatoes and top with the grilled sausages.
2. Spoon the rich onion gravy over the top.
3. Garnish with fresh parsley and serve immediately.

Tips

• Use high-quality, thick British sausages for the best flavor.
• Keep the potatoes on the griddle’s outer cool zone to avoid burning.
• Let the sausages rest before serving to keep them juicy.

Variations

• Spicy BBQ Bangers: Add a smoky BBQ sauce glaze to the sausages before grilling.
• Cheesy Mash: Mix shredded cheddar cheese into the mashed potatoes.
• Sweet Onion Gravy: Add a touch of honey to the gravy for a sweet balance.
• Herb-Infused Sausages: Sprinkle fresh rosemary and thyme on the cooktop as you grill.
• Mustard Mash: Stir wholegrain mustard into the mashed potatoes for a tangy kick.

Conclusion

This British classic gets a full-flavored upgrade with the Arteflame grill. Grilling the sausages over an open flame while keeping the mashed potatoes and rich onion gravy sizzling on the cooktop brings out incredible depth and taste. Plus, there’s no need for extra pots or pans—just great food, grilled to perfection.

Best Pairings

• A pint of dark stout or a crisp British ale
• Grilled asparagus or charred Brussels sprouts
• Warm, crusty bread to soak up the gravy