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Bangers and Mash

Plump pork sausages on a bed of buttery mashed potatoes, smothered in rich onion gravy. A British pub classic that is impossible not to love.

DinnerBritishEasy

10 min

Prep

35 min

Cook

45 min

Total

Servings

Easy

Difficulty

Instructions

Boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well.

While potatoes cook, brown the sausages in a skillet over medium heat, turning occasionally, for 12-15 minutes until cooked through and golden. Remove and keep warm.

In the same skillet, melt 2 tbsp butter. Add the sliced onions and cook over medium-low heat for 15 minutes until deeply caramelized.

Sprinkle flour over the onions and stir 1 minute. Add beef broth and Worcestershire. Simmer for 5 minutes until the gravy thickens.

Mash the potatoes with 4 tbsp butter and warm milk until smooth and creamy. Season with salt and pepper.

Tip: Warm the milk first. Cold milk makes gluey mash.

Pile mash on plates, top with sausages, and ladle the onion gravy over everything.

Nutrition per Serving

560kcal

Calories

24g

Protein

42g

Carbs

34g

Fat

Fiber

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Bangers and Mash

Ingredients

For the gravy

Instructions

Nutrition per Serving

Tags

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