Bangers And Mash Recipe

Inspired by Two Fools Tavern

Time45m

Serves4

Traditional sausages served with mashed potatoes and onion gravy.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

6 pieces Pork Sausages

3 1/3 lb (1.5 kg) Potatoes

1 3/4 oz (50 g) Butter

0.42 cup (100 ml) Milk

2 medium Onions

2 1/8 cup (500 ml) Beef Stock

2 tbs Flour

to taste Celtic sea salt

to taste black pepper

1 tbs olive oil

Method

Cooking Instructions

Prepare the Potatoes

Peel and chop the potatoes into even-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender.

Cook the Sausages

In a large skillet, heat the olive oil over medium heat. Add the sausages and cook until browned and cooked through, about 15-20 minutes, turning occasionally. Remove and set aside.

Make the Onion Gravy

In the same skillet, add sliced onions and cook until soft and translucent. Sprinkle the flour over the onions and stir well to combine. Gradually add the beef stock, stirring constantly until the gravy thickens. Season with salt and black pepper to taste.

Mash the Potatoes

Once the potatoes are cooked, drain them and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and black pepper to taste.

Serve

On a plate, serve a portion of mashed potatoes topped with sausages and generously ladle the onion gravy over the top.