Bangers & Mash Recipe

Prep

Remove sausages from the fridge 15 minutes before cooking so they come closer to room temperature; this helps even cooking.

Heat a large heavy skillet or frying pan over medium heat. Add 1 tbs vegetable oil and 1 tbs butter and let the butter melt and foam.

Add the sausages in a single layer, leaving space between them. Cook for 12–14 minutes, turning every 2–3 minutes so they brown evenly and cook through. Adjust heat so they brown without burning; reduce to medium-low if they darken too fast. Internal temperature should reach 71°C (160°F).

When sausages are cooked, transfer to a plate and loosely tent with foil to rest while you finish the gravy and mash. Reserve any pan juices in the skillet for use in the gravy.

Place the peeled and chunked potatoes in a large saucepan and cover with cold water by about 2 cm. Add 1 tsp salt. Add the whole garlic cloves to the water (this mellows the garlic).

Bring to a simmer over high heat, then reduce to a medium simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on size. Drain well, reserving no water.

While potatoes cook, gently heat the milk and cream with the butter and cooked garlic in a small saucepan until the butter melts and the liquid is hot but not boiling. Alternatively, microwave briefly.

Return drained potatoes to the still-warm pot or to a large bowl. Mash with a potato masher or ricer until mostly smooth. Remove the garlic cloves, mash them into the potatoes (or press through a garlic press) for a gentle garlic flavor.

Gradually add the hot milk-butter mixture, mashing or stirring until you reach a creamy consistency. Season with 1/2 tsp black pepper and additional salt to taste (start with 1/2 tsp more if needed). Stir in chopped chives if using. Keep warm until serving.

After removing the sausages, place the same skillet with the reserved pan juices over medium heat. If the pan is dry, add 1–2 tbs beef dripping to get about 1–2 tbs of fat in the pan.

Sprinkle 35 g (about 3 tbs) plain flour into the hot fat and whisk or stir constantly to form a roux. Cook for 1–2 minutes until the raw flour smell is gone and the roux turns a light golden brown (do not let it burn).

Gradually whisk in 500 ml beef stock, adding a little at a time to avoid lumps. Bring to a gentle simmer, whisking to smooth out any lumps from the roux.

Add 1 tbs Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp Dijon mustard and the thyme sprigs. Simmer the gravy for 6–8 minutes, stirring occasionally, until it thickens to a glossy coat-the-back-of-a-spoon consistency. If it gets too thick, add a splash more stock or water to reach desired thickness.

Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to preference. Remove thyme sprigs before serving. If you want a very smooth gravy, strain through a fine-mesh sieve.

If you collected any juices from resting sausages, stir them into the gravy now to boost flavor.