Bangers and Mash

Name: Bangers and Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: British
Ingredients: pork sausages 6 piece; potatoes 600 g; butter 50 g; milk 100 ml; onion 2 piece; beef broth 300 ml; flour 1 tsp

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Browned pork sausages sit on buttery mashed potatoes under an onion gravy, a fixture of British pub menus and home kitchens alike.

The gravy's sweetness comes from onions cooked slowly over low heat until golden, without letting them burn, in the fat left from the sausages.

Ingredients

servings

IngredientAmount

pork sausages6 piece

onion2 piece

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Instructions

6 steps

1

Peel 600g potatoes, cut them into 5cm pieces, and rinse them in cold water to remove surface starch.

Boil in well-salted water for 15 to 18 minutes, until a fork slides in without resistance.
2

Drain the potatoes thoroughly, return them to the pot, and shake them over low heat for 1 minute to dry the surface.

Add 50g butter while they are still hot, then mash until no firm chunks remain.
3

Warm 100ml milk separately, then stir it into the mash a little at a time so the texture stays smooth instead of loose.

When it spreads softly, season with salt and pepper and cover to prevent drying.
4

Set 6 pork sausages in a pan over medium heat and cook for 10 to 12 minutes, turning them often.

Remove them when the casings are deep brown, taut, and slightly springy, and keep them warm.
5

Thinly slice 2 onions into the sausage drippings and cook over low heat for 20 to 25 minutes.

Stir often and lower the heat if they catch, aiming for soft golden onions with a sweet aroma.
6

Sprinkle in 1 teaspoon flour and stir for 1 minute so it loses the raw taste.

Gradually add 300ml beef broth, simmer 3 to 4 minutes until spoon-coating, then serve over the mash and sausages.