Bangers and Mash

Savor the comforting taste of classic British bangers and mash, featuring juicy pork sausages served atop creamy mashed potatoes, all drizzled with rich onion gravy. Ideal for a cozy weeknight dinner or a hearty weekend feast.

• 8 sausages pork sausages
• 900 grams potatoes
• 60 grams butter
• 100 milliliters milk
• 1 tablespoon olive oil
• 1 cup onion
• 2 tablespoons flour
• 200 milliliters beef stock

Method

1. 1

   Peel and chop the potatoes into even chunks. Place them in a large pot of salted water and bring to a boil.

2. 2

   While the potatoes are boiling, heat olive oil in a large frying pan over medium-high heat. Add the sausages and cook until browned all over, about 10-12 minutes.

3. 3

   If using onions, add them to the pan with the sausages and cook until softened, about 5 minutes.

4. 4

   Once the potatoes are tender, drain them and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

5. 5

   If making gravy, sprinkle flour over the sausages and onions, stirring for 1-2 minutes. Gradually add beef stock, stirring constantly until thickened.

6. 6

   Serve the sausages on a bed of mashed potatoes, topped with gravy if desired.