Bangers and mash
Bangers and mash, from above
Non vegEngland

Bangers and mash

Plump sausages, buttery mustard mash and a jammy onion gravy. Pub classic.

45 minTime
27 gProtein each
mildSpice
Sausages that bang1 chapter · 1 min read

Make it your way

Grandma's wayPork sausages, mustard mash, onion gravy.
The original
844kcalsame
27 gproteinsame
7 gfibresame
45minutessame

Bangers and mash.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sausages (snags, bangers)8 good pork or chicken sausages
Cooking oil (vegetable oil)2 tsp
Onion3, thinly sliced
Butter3 tbsp for mash, 2 tbsp for gravy
Maida (all-purpose flour, plain flour)1 tbsp
Water1⅔ cups beef stock
Worcestershire sauce2 tsp
Sugar1 tsp
Dried mixed herbs (italian seasoning)½ tsp thyme
Potato900 g floury potatoes
Milk⅔ cup, warm
Prepared mustard2 tsp wholegrain or English
Saltto taste

Method

5 steps
  1. 1Brown sausages in oil on medium low, turning, 15 to 18 minutes until cooked through with no pink.
  2. 2Meanwhile cook onions in 30 g butter with sugar, slowly, until jammy and brown.
  3. 3Stir flour into the onions, then stock, Worcestershire and thyme. Simmer until glossy.
  4. 4Boil and mash potatoes with remaining butter, warm milk, mustard and salt.
  5. 5Pile mash, lean sausages on top and pour over onion gravy.
Serve it like this

Mound mash on a warm plate, lay two sausages on top and pour over onion gravy. Peas on the side.

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Make it a meal

What goes with Bangers and mash: a bread or rice, a side, something to drink and something sweet.

Bread or rice Crumpets90 min
Bread or rice Jeera rice30 min
On the side Mushy peas12 min
On the side Green bean casserole50 min
To drink Elderflower pressé3 min
Something sweet Baked rice pudding130 min
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