Bangers And Mash Recipe

Prepare and cook sausages

Prick each sausage a couple of times with a fork to prevent bursting. In a large skillet or frying pan, heat 1 tablespoon olive oil and 1 teaspoon butter over medium heat until shimmering. Add the sausages in a single layer and cook for 12–15 minutes, turning every 3–4 minutes so they brown evenly and cook through. Reduce heat if they brown too quickly. An internal temperature of 71°C (160°F) indicates done. Remove sausages to a warm plate and cover loosely with foil; reserve pan fat for the gravy.

Cook potatoes

Place peeled and chunked potatoes in a large saucepan and cover with cold water by about 2 cm. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a knife, about 15–20 minutes.

Warm dairy

While potatoes cook, gently warm 200 ml milk and 100 ml double cream with 50 g butter in a small saucepan over low heat until butter melts and the mixture is hot but not boiling. Keep warm.

Mash and finish

Drain potatoes well and return to the hot pot for 1–2 minutes to steam off excess moisture. Mash with a potato masher or ricer until mostly smooth. Gradually stir in the warm milk-cream-butter mixture until you reach a creamy texture. Season with 1 tsp salt, 1 tsp black pepper and 1/4 tsp freshly grated nutmeg (optional). Adjust seasoning and texture — add a splash more milk if needed. Keep warm until serving.

Caramelise onions

In the same pan used for the sausages (with any reserved fat) add 25 g butter and 1 tablespoon olive oil over medium-low heat. Add the thinly sliced red onions and a pinch of salt. Cook gently, stirring every few minutes, until the onions are soft and deep golden brown, 25–30 minutes. If they begin to stick, deglaze with a splash (15–30 ml) of the stock or a little water and continue cooking. Stir in 1 tablespoon soft brown sugar and 1 teaspoon fresh thyme leaves about halfway through to aid caramelisation.

Build the gravy

Push the caramelised onions to one side of the pan, add the minced garlic and cook 30 seconds. Sprinkle 1 tablespoon plain flour over the onions and garlic, stir and cook for 1–2 minutes to remove the raw flour taste. Carefully pour in 50 ml red wine (if using) to deglaze, scraping up any browned bits. Slowly whisk in 500 ml beef stock, then add 1 teaspoon Worcestershire sauce. Bring to a gentle simmer and cook for 6–8 minutes until the gravy thickens slightly.

Finish and season

Taste and season the gravy with 1/2 tsp salt and 1/2 tsp black pepper (adjust to taste). If you prefer a silkier sauce, pass through a sieve or blend briefly with an immersion blender for a smoother texture. If the gravy is too thin, simmer a few minutes more; if too thick, add a splash of stock or water.

Reheat sausages in gravy (optional)

Return the cooked sausages to the pan with the gravy for 2–3 minutes to reheat and allow them to absorb some flavour before serving.

Divide the creamed mash among plates or serve family-style. Place sausages on top or alongside the mash, spoon plenty of caramelised red onion gravy over the sausages and mash. Sprinkle 2 tablespoons chopped parsley over the dish for freshness and color. Serve immediately.