Classic Bangers and Mash
Traditional dish · British
A quintessential British comfort food featuring juicy pork sausages served atop creamy mashed potatoes, often accompanied by rich onion gravy.
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Ingredients
- Pork sausages (Bangers)8
- Potatoes (e.g., Maris Piper, King Edward)1 kg
- Butter100 g
- Milk150 ml
- Onions2
- Beef or Vegetable Stock500 ml
- Flour2 tbsp
- Worcestershire Sauce1 tbsp
- Fresh Parsley1 tbsp, chopped
- Saltto taste
- Black Pepperto taste
- Vegetable Oil1 tbsp
Steps
- 1
Peel and chop the potatoes. Boil in salted water until tender.
- 2
Drain the potatoes and mash them thoroughly. Stir in butter and milk until smooth and creamy. Season with salt and pepper.
- 3
While potatoes are boiling, heat oil in a frying pan over medium-high heat. Brown the sausages on all sides.
- 4
Remove sausages from the pan and set aside. Add sliced onions to the pan and cook until softened and lightly browned.
- 5
Stir the flour into the onions and cook for 1 minute. Gradually whisk in the stock until smooth. Bring to a simmer.
- 6
Stir in Worcestershire sauce. Return the sausages to the gravy and simmer gently for 10-15 minutes, or until cooked through.
- 7
Serve the sausages and gravy over the mashed potatoes. Garnish with fresh parsley.
