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Bangers and Mash
A quintessential British pub classic: juicy, flavorful sausages served atop creamy mashed potatoes, all smothered in a rich, savory onion gravy.
ð§ ææ
- 8 Good quality British pork sausages (e.g., Cumberland)(Look for sausages with a high pork content for the best flavor and texture.)
- 1 kg Potatoes (starchy varieties like Maris Piper, King Edward, or Russet)(These varieties break down well for fluffy mash.)
- 2 Onions (yellow or brown)(Medium-sized.)
- 400 ml Beef stock or good quality beef gravy granules(Adjust quantity based on desired gravy thickness. If using granules, follow packet instructions.)
- 50 g Unsalted butter(For the mash and onions.)
- 100 ml Milk or cream(Warmed, for the mash. Adjust for desired creaminess.)
- 1 tbsp Vegetable oil or lard(For frying the sausages and onions.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the potatoes: Peel the potatoes and cut them into even-sized chunks. Place them in a large saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until fork-tender.
â±ïž 20 minutes - 2
Start the onion gravy: While the potatoes are cooking, thinly slice the onions. Heat 1 tbsp of butter and 1 tbsp of oil in a frying pan or saucepan over medium-low heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and sweet. Be patient; this slow cooking develops the flavor.
â±ïž 25 minutes - 3
Cook the sausages: About 15 minutes before the potatoes are done, heat 1 tbsp of oil or lard in a separate frying pan over medium heat. Add the sausages and cook for 12-15 minutes, turning regularly, until evenly browned and cooked through. Avoid piercing them with a fork, as this releases their juices.
â±ïž 15 minutes - 4
Finish the gravy: Once the onions are caramelized, pour in the beef stock (or add gravy granules and hot water according to packet instructions). Stir well, scraping up any browned bits from the bottom of the pan. Let the gravy simmer gently for 5-10 minutes to thicken slightly. Season with salt and pepper to taste.
â±ïž 10 minutes - 5
Make the mash: Drain the cooked potatoes thoroughly. Return them to the warm saucepan over low heat for 1-2 minutes to evaporate any excess moisture â this makes for fluffier mash. Mash the potatoes until smooth using a potato masher or ricer. Add the butter and warmed milk (or cream), and beat until creamy and well combined. Season generously with salt and freshly ground black pepper.
â±ïž 5 minutes - 6
Serve: Divide the creamy mashed potatoes among four plates. Top with two sausages each. Generously ladle the hot onion gravy over the sausages and mash. Serve immediately.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âUse good quality sausages with a high pork content for the best flavor.
- âSlowly caramelizing the onions is crucial for a deep, sweet gravy flavor.
- âDon't overwork the mash; beat until just combined for a light texture.
- âEnsure potatoes are dry before mashing for the fluffiest results.
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- Add a tablespoon of Dijon mustard to the mash for a 'mustard mash'.
- Serve with a side of steamed green vegetables like peas or green beans.
- A splash of Worcestershire sauce can add extra depth to the gravy.