Boil the potatoes in salted water until tender (about 15-20 minutes). Drain the water and mash the potatoes. Add the butter and gradually pour in the warm milk or cream until you reach your desired consistency. Season with salt and pepper and mix.
Bangers and Mash
- Total time - 45 minutes
- Prep time - 15 minutes
- Cook time - 30 minutes
- Servings: 4
- Country: Great Britain
The name 'Bangers' comes from the First World War era, when sausages with high water content would often burst open with a loud bang when cooked. Today, it's one of the most well-known and satisfying dishes in British cuisine. The secret to a great Bangers and Mash is in the rich, deep flavour of the gravy.
Ingredients
Ingredients for Bangers and Mash
- 8 pcs pork sausages
- 800 g potatoes, peeled and cubed
- 50 g butter
- 100 ml milk or cream
- 2 pcs large onions, thinly sliced
- 300 ml beef stock
- 1 tablespoon plain flour
- for frying oil
- to taste salt and black pepper
Instructions
Step 1: Making the Mashed Potatoes
Step 2: Cooking the Sausages
In a frying pan, heat the oil and fry the sausages on all sides until they are golden brown and cooked through (about 10-15 minutes). Once cooked, remove the sausages and set them aside.
Step 3: Making the Gravy
Add the sliced onions to the same pan and cook them in the remaining fat until they are caramelised and soft (about 10 minutes). Sprinkle in the flour, stir, and cook for a minute. Gradually pour in the beef stock, stirring constantly until the gravy thickens. Season with salt and pepper.
Step 4: Serving
Place a portion of mashed potatoes on a plate. Top with the sausages and generously smother everything in the rich onion gravy.