Here’s a classic way to make Bangers and Mash, the beloved British comfort food:
Ingredients (Serves 2–4)
- 4–6 pork sausages (or your favorite sausages)
- 2 pounds (about 900 g) potatoes (Yukon Gold or Russet)
- 4 tbsp butter
- 1/2–3/4 cup milk (or cream for extra creaminess)
- Salt and pepper, to taste
- Optional: parsley for garnish
For the Onion Gravy:
- 1 large onion, thinly sliced
- 2 tbsp butter or oil
- 1 tbsp flour
- 1 cup beef or chicken stock
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper
Instructions
1. Make the Mash
- Peel and chop potatoes into chunks.
- Boil in salted water until tender (15–20 minutes).
- Drain and mash with butter and warm milk until creamy. Season with salt and pepper.
2. Cook the Sausages
- Heat a skillet over medium heat with a little oil.
- Cook sausages until browned and cooked through (about 12–15 minutes), turning frequently.
3. Make the Onion Gravy
- In the same pan, add butter and sauté onions until soft and golden.
- Sprinkle flour over onions and stir to make a roux.
- Slowly add stock, stirring constantly, until gravy thickens.
- Season with Worcestershire sauce, salt, and pepper.
4. Serve
- Plate the mashed potatoes, top with sausages, and pour onion gravy over the top.
- Optional: sprinkle with fresh parsley for color.
This dish is hearty, comforting, and perfect with a pint of beer on the side—or just a cozy night in.
If you want, I can also give you a sheet-pan version where everything cooks together for even easier cleanup. Do you want me to do that?
