Bangers and Mash
Bangers and Mash
Sarah Butler
Rated 5.0 stars by 1 users
Servings
4
Comfort food for the family, bangers and mash tick all the boxes! Quick and easy to make, simple ingredients you already have at home, filling and delicious.
It’s important use good-quality Irish pork sausages. Be sure to check the pork content when buying sausages; some have a very low pork content and can just fill the pan with fat. I would aim for nothing less than 80% Irish pork content if you can; the difference in flavour is unmatched.
If you have fussy eaters who may not find the onion gravy appealing, grill the sausages separately and serve them with the mash, maybe some greens they prefer, or baked beans. The grown-ups in this house love the onion gravy, but the kids do not so much. We quickly adapt this recipe with frozen peas as a replacement, and everyone is happy!
You can use chicken stock or beef stock; I prefer the beef for a richer flavour; a dash of Worcestershire Sauce in the onion gravy gives a super kick if you like a little more depth. Minimal salt is needed as the pork has enough; black pepper and freshly chopped parsley provide the finishing touches.
When you have little at home or are unsure what to make this week for dinner, grab some sausages, potatoes and an onion. The rest you have at home will make this quick and easy mid-week wonder for your family!
Ingredients
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20g butter
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Dash of Extra Virgin Olive Oil
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12 high-quality pork sausages
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1 large white onion thinly sliced
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2 clove garlic minced
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1 tsp fresh thyme chopped
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1 tsp fresh sage chopped
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1 tbsp flour
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250ml chicken or beef stock
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Handful fresh parsley chopped
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Black pepper
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8 potatoes
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50g butter
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30ml milk
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Salt and pepper
Directions
Boil or steam the potatoes and mash with butter and warm milk until creamy.
Season well with salt and pepper.
Cook the sausages under a grill, oven, or frying pan until golden, and set aside.
Add the butter and oil to a saucepan on low heat and cook the onions and garlic until caramelised.
If the pan dries out, add a dash of water and a layer of parchment paper.
Add the fresh herbs and flour to the onions and cook for 1 minute.
Pour in the stock and increase the heat to medium, bring to a simmer and allow to thicken slightly.
Return the sausages to the pan and garnish with parsley and pepper; taste to ensure the seasoning is correct.
Place a bed of mash on a plate and spoon a generous portion of onion gravy, topped with two sausages.
Recipe Note
This recipe is also delicious, with sliced mushrooms, which is a nice variation. A creamy mash is the best base, and steaming roosters or Maris Piper potatoes work excellently. A potato ricer is a brilliant tool, available in any home store for lump-free creamy mash. Spoon the whole cooked potatoes into it and press through a fine masher for a lump-free finish. I then whip the potatoes with a wooden spoon and pour in a little melted butter and warm milk. Remember always to taste, taste, and add salt and pepper until you are happy with the flavour.
