Bangers & Mash Recipe

Prepare sausages

Pat sausages dry with paper towel. Prick each sausage a couple of times with a fork to prevent bursting while cooking.

Brown sausages

Heat 1 tbs vegetable oil and 1 tbs butter in a large skillet over medium-high heat. Add sausages in a single layer (work in two batches if needed). Cook, turning occasionally, until well browned on all sides, about 8–10 minutes. Remove sausages to a plate and set aside. Reserve drippings in the pan.

Sauté onions

Reduce heat to medium. Add remaining 1 tbs butter to the skillet. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and caramelized, about 12–15 minutes. Add minced garlic in the last 1 minute and cook until fragrant.

Make gravy

Sprinkle 2 tsp flour over the onions and stir for 1 minute to cook the raw flour taste. Gradually pour in 500 ml beef stock, stirring constantly to avoid lumps. Add 1 tsp Worcestershire sauce, 1 tsp Dijon mustard and 1 tsp fresh thyme leaves. Scrape browned bits from the pan. Bring to a gentle simmer and cook 5–7 minutes until gravy thickens slightly. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust if needed.

Finish sausages in gravy

Return browned sausages to the skillet, nestling them into the gravy and onions. Spoon gravy over sausages, reduce heat to low, cover partially, and simmer 6–8 minutes until sausages are cooked through (internal temperature ~70°C / 160°F). Keep warm while you finish the potatoes and vegetables.

Cook potatoes

Place peeled, cut potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 15–20 minutes.

Drain and steam

Drain potatoes well in a colander and return to the hot pot off the heat. Let them sit 1–2 minutes to allow excess steam to escape (this helps make fluffier mash).

Mash and season

Warm 200 ml milk with 60 g butter until butter melts (microwave or small saucepan). Mash potatoes using a potato masher or ricer until mostly smooth. Stir in warmed milk and butter, then 2 tbs sour cream if using. Season with 1.5 tsp salt and 1/2 tsp black pepper. Adjust milk or butter to reach desired creaminess. Stir in chopped chives if using and keep warm.

Cook vegetables

Bring a small pot of water to a boil. Add the frozen mixed peas & carrots and cook 2–3 minutes until heated through and tender-crisp. Drain well.

Finish vegetables

Return vegetables to the pot off the heat; add 1 tbs butter, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and keep warm.

Divide mashed potatoes among 4 plates (or family-style). Place two sausages on each portion of mash. Spoon the onion gravy generously over the sausages and mash. Arrange the warmed peas & carrots alongside. Garnish with extra thyme leaves or chopped parsley if desired and serve immediately.

Leftovers: Store sausages and gravy together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock if needed.