United Kingdom · United Kingdom

Bangers and Mash (British Sausages with Mashed Potato)

Name: Bangers and Mash (British Sausages with Mashed Potato)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: pork sausages 8 pieces; potatoes, peeled and cubed 800 g; butter 60 g; whole milk 150 ml; heavy cream 50 ml; yellow onion, sliced 250 g; beef stock 300 ml; plain flour 20 g; Dijon mustard 10 g; Worcestershire sauce 5 ml; fine salt 6 g; black pepper 2 g

Pork sausages pan-fried and served atop creamy mashed potatoes with onion gravy.

55 minutes · 4 servings · Easy

Bangers got their name from bursting under pressure, and the modern sausage is made to be eaten with a fork because the skins are set thin. The gravy is poured over both, which is the old way, though plenty of households keep the two on separate plates now. The mash is made with more butter than feels reasonable.

Ingredients

pork sausages8 pieces
potatoes, peeled and cubed800 g
butter60 g
whole milk150 ml
heavy cream50 ml
yellow onion, sliced250 g
beef stock300 ml
plain flour20 g
Dijon mustard10 g
Worcestershire sauce5 ml
fine salt6 g
black pepper2 g

Directions

1
Boil potatoes 18 minutes until tender; mash with butter, milk and cream; season.
mash is creamy
2
Caramelize onion in 20 g butter 12 minutes; stir in flour and cook 2 minutes; add stock, mustard and Worcestershire; simmer 6 minutes.
3
Pan-fry sausages 10 minutes, turning until browned and cooked.
sausages are deeply browned
4
Spoon mash onto plates; top with sausages and gravy.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content