Bangers and Mash

Name: Bangers and Mash
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 British Pork Sausages, Good-quality; about 600–700 g total; 1 tsp Neutral Oil; 1 kg Floury Potatoes (Maris Piper), Peeled and cut into chunks; 60g Unsalted Butter; 150ml Whole Milk, Warmed; 1 1/2 tsp Fine Salt, Plus more to taste; 1/2 tsp Pepper (Black), Freshly ground; 2 large Onions, Thinly sliced; 1 tbsp Unsalted Butter; 1 tbsp Neutral Oil; 2 tbsp Plain Flour; 500ml Beef Stock; 1 tbsp Worcestershire Sauce; 1/2 tsp Fine Salt, To taste; 1/4 tsp Pepper (Black), Freshly ground

A comforting British classic of plump, browned sausages served over creamy, buttery mash and topped with a rich, savoury onion gravy. Simple pantry ingredients combine into a hearty, satisfying meal that’s perfect for family nights or cosy dinners.

A comforting British classic of plump, browned sausages served over creamy, buttery mash and topped with a rich, savoury onion gra... Show more

Traditional British Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

45 min

Price

3,21 €

Calories

887 kcal

easy

low carb

low sugar

kid friendly

Method

Prep the veg

Peel the Floury Potatoes if needed, then cut them into even 4 cm chunks so they cook at the same pace. Trim and thinly slice the Onion into half-moons; thinner slices will melt down more easily in the gravy.

Boil the potatoes

Put the potatoes into a large pot, cover them with cold water, and add a generous pinch of Fine Salt. Bring the water to a boil, then lower it to a steady simmer and cook for 15 minutes, or until the potatoes are tender enough for a knife to slide through easily. Keep the heat gentle so the chunks hold their shape instead of breaking up.

Brown the sausages

While the potatoes simmer, heat the Neutral Oil in a large frying pan over medium heat. Add the British Pork Sausages and cook for 12 minutes total, turning them every 6 minutes so they brown evenly on all sides. Aim for a deep golden crust and sizzling edges with no pink left in the middle.

Make the gravy

Lift the sausages onto a plate, then keep the pan on medium heat and add the Unsalted Butter and 1 tbsp neutral oil. Add the sliced onions and cook, stirring often, for 6 minutes until they soften and start to turn golden. Sprinkle over the Plain Flour and stir it in for 1 minute so it loses its raw taste, then slowly whisk in the Beef Stock and Worcestershire Sauce, scraping up the browned bits from the bottom of the pan; simmer for 5 minutes until the gravy is smooth and lightly thickened. Finish with a little Pepper (Black) and salt if it needs it.

Drain well

Tip the potatoes into a colander and let them sit for 1 minute so the steam can escape and the surface moisture dries off. Give the colander a gentle shake to knock out any last droplets.

Mash the potatoes

Return the potatoes to the hot pot and mash them until there are no lumps left. Warm the Whole Milk until just hot, then beat in the butter and add the milk a little at a time until the mash is soft, creamy, and light. Season with the rest of the salt and a good grind of black pepper, tasting as you go, and stop mixing as soon as it’s smooth so it doesn’t turn gluey.

Plate and serve

Spoon the mash onto warm plates, top with the sausages, and ladle the onion gravy over everything. Serve straight away while the sausages are juicy and the gravy is glossy.