Bangers & Mash

Alright! Finally time to get my hands on some Classic English pub grub; Bangers and mash, or sausages and mash, if you will. Meaty, succulent pieces of sausage, served over a bed of warm and creamy mashed potatoes, bathed in an all too delicious onion gravy, this dish is one for keeps. It’s super easy to rustle up large quantities of it, is absolutely delicious and really filling. Quick tip: use really good quality pork sausages. I wouldn’t recommend using chicken sausages for this one, because they aren’t really very flavourful and since sausages are really the star of the show for this recipe, you’re going to want to use only good quality flavourful ones. Right then, on with the recipe!

Bangers & Mash

Picture Source: bbcgoodfood

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Total Time:

1 hour, 5 minutes

Serves 4

Ingredients:

  • 2 tbsp. cooking oil (any vegetable oil)
  • 8 thick sausages (beef or pork)

For the mash

  • 900g potatoes
  • 6 tbsp. full cream milk
  • 110g cubed butter
  • Salt ½ tbsp.
  • Finely ground black pepper

For the onion gravy

  • 2 medium onions, finely sliced
  • 2 tbsp. cooking oil (any vegetable oil)
  • 2 tbsp. butter
  • 1 tsp sugar
  • 1 tsp balsamic vinegar
  • 700 ml beef stock
  • 4 tsp corn flour
  • Salt  to taste
  • Finely ground black pepper

Method:

Serves 4

  • Heat two tablespoons of cooking oil in a large frying pan. When sufficiently hot (you’ll know from the slight foam), turn the heat to medium and add the sausages. Brown them till they’re golden and firm, turning them regularly so they’re evenly browned. This should take about 15-20 minutes. Once done, remove them to an ovenproof dish and keep warm till the mash and gravy are ready.
  • Place the potatoes in a pressure cooker and cover them with room temperature water. Add ½ tbsp. salt, and let them boil under pressure for 3-4 minutes. Once generic nexium they’re soft (hint: use a fork to test!), drain the water and out aside till they’re cooler.
  • While the potatoes are boiling, and cooling off subsequently, make the gravy: heat 2tbsp of cooking oil and heat it in a large saucepan. When it’s hot enough, add 2 tbsp. of butter and let it melt. Now, turn the heat to medium, add the finely sliced onions and cover with a lid. Let them cook for about 10 minutes till they’re soft and translucent.
  • Add 1 tsp of sugar and 1 tsp of balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
  • Add the beef stock and boil over a medium heat, uncovered, for about 5 minutes.
  • In a heatproof jug or bowl, add 4 tsp of cold water to the corn starch/flour and make a thin paste. Pour a small quantity of the hot gravy into the starch blend and mix thoroughly.
  • Transfer the starch-gravy blend back into the gravy and turn up the heat to high and boil for 10 minutes or until the gravy is thickened to your preferred consistency. Keep warm until ready to serve.
  • Pick the skin off the boiled potatoes (it should come off easily). Heat a large frying pan and add 6 tbsp. of full cream milk and 110 g of butter to it. Heat gently till the butter melts.
  • Add the potatoes and mash using a potato masher. Once mashed, whip lightly with a wooden spoon. Add a pinch of salt and the ground pepper.

To serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.

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