Bangers and Mash Recipe

Ingredients

For the sausages:

• 8 pork sausages
• 1 tbsp olive oil

For the mash:

• 2 lbs (900 g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup (120 ml) milk
• Salt and black pepper, to taste

For the onion gravy:

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2 cups (480 ml) beef broth
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• Salt and black pepper, to taste

Instructions

1. Make the mash: Boil the potatoes in salted water for 15–20 minutes, until tender. Drain well, then mash with butter and warm milk. Season with salt and pepper.
2. Cook the sausages: Heat oil in a large skillet over medium heat. Cook the sausages for 12–15 minutes, turning occasionally, until browned and cooked through. Remove and keep warm.
3. Make the gravy: In the same skillet, melt the butter and add the sliced onions. Cook for 8–10 minutes, stirring occasionally, until softened and golden.
4. Sprinkle the flour over the onions and stir for 1 minute.
5. Gradually pour in the beef broth while stirring. Add Worcestershire sauce and thyme.
6. Simmer for 5–8 minutes, until the gravy thickens. Season to taste.
7. Serve the sausages over creamy mashed potatoes and generously spoon the onion gravy on top. 🥔🌭