Bangers and Mash is a classic British dish that is fairly quick and easy to make. It is also cheap and perfect when you are cooking for a crowd and kids especially loved it. It is a really versatile recipe as you can use different types of sausages and herbs every time, which gives it a different twist.
I have always imagined eating a place of this by the fireplace on a cold stormy night. A pretty vivid imagination for someone who lives in a country where it is mostly sunny throughout the year. Maybe that was me in Paris. Please don’t roll your eyes on me. I mean If you wanna build sandcastles in the air, might as well build a huge 1. If you wanna dream, might as well dream big.
Anyways, for those who are not familiar with “Bangers and mash”, it is basically a dish that is made of mashed potatoes and sausages!
It is usually served with some gravy. An onion gravy in most cases. You can also add a side of baked beans or peas.
The onion gravy was really good. You can pour it over anything. Steaks, chicken chops, grilled vegetables. Love the endless possibilities!
- 900 g potatoes - peeled and quartered
- ½ cup milk
- 100 g butter
- Salt and ground black pepper
- 3 large onions - sliced
- A small knob of butter
- 1 tbsp plain flour
- 400+100 ml chicken/vegetable stock
- 2 sprigs of sage, leaves picked and finely sliced
- Boil the potatoes in lightly salted water until soft.
- Drain potatoes and season with salt and black pepper.
- Mix in butter and once the butter is all melted, pour in milk.
- Keep warm
- Fry the onions in the butter and a splash of olive oil and cook very slowly for about 10 minutes until they are golden.
- Add the garlic and cook for a further 20 seconds.
- Mix in the floor and keep stirring for another 1 minute.
- Pour 400 ml of stock, add in sage and season with salt and black pepper to taste.
- Bring to the boil and add more stock if required.
- Sauce should be of a pour-able consistency.
- Once the mash and onion gravy is done, you can pan fry your sausages.
- Spoon the mash onto 5 dinner plates, place two 2 - 3 sausages either on the top or at the side of the mash and pour the hot onion gravy over.