Bangers and Mash

Bangers and Mash is a classic British dish that is fairly quick and easy to make. It is also cheap and perfect when you are cooking for a crowd and kids especially loved it. It is a really versatile recipe as you can use different types of sausages and herbs every time, which gives it a different twist.

I have always imagined eating a place of this by the fireplace on a cold stormy night. A pretty vivid imagination for someone who lives in a country where it is mostly sunny throughout the year. Maybe that was me in Paris. Please don’t roll your eyes on me. I mean If you wanna build sandcastles in the air, might as well build a huge 1. If you wanna dream, might as well dream big.

Anyways, for those who are not familiar with “Bangers and mash”, it is basically a dish that is made of mashed potatoes and sausages!
It is usually served with some gravy. An onion gravy in most cases. You can also add a side of baked beans or peas.

The onion gravy was really good.  You can pour it over anything. Steaks, chicken chops, grilled vegetables. Love the endless possibilities!

Bangers and Mash

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• Author: Maya Kitchenette

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Ingredients

Scale 1x2x3x

• Sausages

For the mash

• 900 g potatoes – peeled and quartered
• 1/2 cup milk
• 100 g butter
• Salt and ground black pepper

For the onion gravy

• 3 large onions – sliced
• A small knob of butter
• 1 tbsp plain flour
• 400+100 ml chicken/vegetable stock
• 2 sprigs of sage, leaves picked and finely sliced

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Instructions

For the mash

1. Boil the potatoes in lightly salted water until soft.
2. Drain potatoes and season with salt and black pepper.
3. Mix in butter and once the butter is all melted, pour in milk.
4. Keep warm

For the onion gravy

1. Fry the onions in the butter and a splash of olive oil and cook very slowly for about 10 minutes until they are golden.
2. Add the garlic and cook for a further 20 seconds.
3. Mix in the floor and keep stirring for another 1 minute.
4. Pour 400 ml of stock, add in sage and season with salt and black pepper to taste.
5. Bring to the boil and add more stock if required.
6. Sauce should be of a pour-able consistency.
7. Once the mash and onion gravy is done, you can pan fry your sausages.

To serve

1. Spoon the mash onto 5 dinner plates, place two 2 – 3 sausages either on the top or at the side of the mash and pour the hot onion gravy over.

Nutrition

• Serving Size: 5
• Calories: 390
• Sugar: 6g
• Sodium: 119mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 1g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 58mg