Classic British Bangers and Mash

Ingredients

• 8 pork sausages 8 pork sausages
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper to taste Salt and pepper to taste
• 2 pounds (900g) potatoes, peeled and cut into chunks 2 pounds (900g) potatoes, peeled and cut into chunks
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 40g (Sugar: 4g)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the sausages on a baking sheet and bake for 20 minutes, or until cooked through and golden brown.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and cook until softened and lightly caramelized, about 10 minutes.
4. 4.
   Add the minced garlic to the skillet and cook for an additional minute.
5. 5.
   Sprinkle the flour over the onions and garlic, stirring well to coat.
6. 6.
   Gradually pour in the beef or vegetable broth, Worcestershire sauce, and tomato paste, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and add the cooked sausages to the skillet, simmering them in the gravy for 10 minutes.
8. 8.
   Meanwhile, place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, approximately 15-20 minutes.
9. 9.
   Drain the potatoes and return them to the pot. Add the milk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.
10. 10.
    Serve the sausages on a bed of creamy mashed potatoes, spooning the onion gravy over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Sausages — Choose high-quality pork sausages with a good balance of meat and breadcrumbs for the best flavor and texture.
• Onion — Thinly slice the onion to ensure it cooks evenly and caramelizes beautifully.
• Potatoes — Use starchy potatoes like Russets or Yukon Gold for creamy mashed potatoes.

Tips & Tricks

• For extra flavor, you can add a splash of red wine or a dash of mustard to the onion gravy.
• If you prefer a smoother gravy, you can strain it before serving.
• Feel free to experiment with different types of sausages, such as Cumberland or Lincolnshire, to add variety to the dish.
• To make the mashed potatoes even creamier, you can add a dollop of sour cream or cream cheese.
• Serve with a side of steamed vegetables or buttered peas for a complete meal.

Serving advice

Serve the Bangers and Mash hot, with the sausages placed on top of a generous portion of creamy mashed potatoes. Drizzle the onion gravy over the sausages and mashed potatoes, and garnish with fresh parsley for a pop of color.

Presentation advice

For an appealing presentation, arrange the sausages neatly on top of the mashed potatoes, ensuring they are evenly spaced. Spoon the onion gravy over the sausages, allowing it to cascade down the sides of the dish. Garnish with a sprinkle of fresh parsley for a vibrant touch.