Bangers and Mash
A comforting classic: hearty sausages with creamy mashed potatoes.
⏱️ 55 min🍽️ Serves 1
🔥 650 kcal💪 30g protein🍚 55g carbs🥑 35g fat🌾 5g fibreper serving
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servings
Ingredients
- 🥓8 pork sausages
- 🥔1 kg potatoes, starchy
- 🧅1 large onion
- 🌻2 tbsp vegetable oil
- 🥛100 ml milk
- 🧈50 g butter
- 🍲200 ml beef broth
- 🍚1 tbsp plain flour
- condiment1 tsp Dijon mustard
- 🧂 salt and black pepper, to taste
Pro tips
- For extra creamy mash, warm the milk and butter before adding to the potatoes.
- Add a pinch of sugar to the onions while caramelizing to enhance their sweetness.
- Experiment with different types of sausages for variety, such as Cumberland or Lincolnshire.
Method
- 1Peel and chop the potatoes into even-sized pieces. Boil in salted water for 15-20 minutes until very tender. Drain well.
- 2While potatoes boil, cook the sausages in a large frying pan over medium heat with a little oil for 15-20 minutes, turning occasionally, until browned and cooked through. Remove from pan and keep warm.
- 3In the same pan, add remaining oil and sliced onion. Cook gently for 10-15 minutes until softened and caramelized. Stir in the flour and cook for 1 minute.
- 4Gradually whisk in the beef broth and mustard, bringing the gravy to a simmer. Cook for 5-7 minutes, stirring, until thickened. Season with salt and pepper.
- 5Return the drained potatoes to the pot. Add milk and butter, then mash until smooth and creamy. Season with salt and pepper.
- 6Serve the sausages alongside the mashed potatoes, generously topped with the onion gravy.