Hearty English sausages on a bed of creamy mashed potato, smothered in a rich onion gravy. Simple, comforting food, exactly the kind of dish found on the menu of every English pub.
Bangers and mash
Bangers and mash
Method
01
Mash
Boil the potatoes until tender in salted water, drain and mash finely with the butter and milk to a smooth mash. Season with salt and pepper.
02
Sausages
Fry the sausages in a little oil over a medium heat for 12–15 minutes until browned all over and cooked through. Remove from the pan and keep warm.
03
Onion gravy
Fry the onions in the same fat for 10–15 minutes over a low heat until soft and lightly caramelising. Sprinkle with the flour and stir for 1 minute. Deglaze with the stock, add the Worcestershire sauce and reduce for 5 minutes to a thickened sauce.
04
Serve
Spoon the mash onto plates, lay the sausages on top and pour the onion gravy over.
Tips & notes
Take your time with the onions: the slower and longer you cook them, the sweeter and deeper the sauce. Rushing only gives pale, sharp onion. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Stir Cheddar through the mash for extra creaminess.
- Replace the beef stock with dark beer for a deeper sauce.
Contains:
Gluten
Milk
Fish
Serve with
- Peas
- Mustard
| Calories | 620 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 55 g |
| Fat | 35 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
