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Name: Bangers and Mash
Total time: 45 min
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 8 pork sausages; 800 g floury potatoes; 50 g unsalted butter; 80 ml whole milk; 2 onion; 1 tbsp plain flour; 400 ml beef stock; 1 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper

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United Kingdom45 minServes 4cooked before

Bangers and Mash

Ingredients10

pork sausages8
floury potatoes800 g
unsalted butter50 g
whole milk80 ml
onion2
plain flour1 tbsp
beef stock400 ml
vegetable oil1 tbsp
salt1 tsp
black pepper1/2 tsp

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Method

Peel the potatoes, cut them into chunks, and boil in salted water until tender, about 15–20 minutes.
Meanwhile, heat the oil in a frying pan and brown the sausages over medium heat, turning until cooked through, about 15–20 minutes.
Thinly slice the onions and fry them in the sausage fat until soft and golden.
Stir in the flour, cook for 1 minute, then gradually add the stock and simmer until the gravy thickens.
Drain the potatoes, mash with the butter and warm milk, and season with salt and pepper.
Serve the sausages on the mash and spoon the onion gravy over the top.