Bangers and mash

Bangers and mash

Sausages, mashed potato, onion gravy spooned over... this British classic is comfort food

Last updated:
Cuisine:British
Cook time:50m
Prep time:10m
Servings:2

Ingredients

Bangers

8 beef sausages

5ml /1 tbsp sunflower oil

1 large onion, thinly sliced

1/2 tbsp plain flour

2 ½ cups boiling, strong-flavoured beef stock

Salt and freshly ground black pepper

5ml/1 tsp freshly chopped sage or dried

Mash

675gm potatoes, peeled and chopped

Salt

25gm butter

50ml/ ¼ cup milk

75gm cheese, crumbled

Method

1. Brown the sausages in the oil then reduce the heat and cook for 5 minutes. Remove from the pan and keep hot in the oven.

2. Add the onion to the pan and cook gently for 10-12 minutes until golden. Stir the flour and then the stock, stirring well until smooth and thickened. Season with salt and pepper, add the sage and spoon over the sausages.

3. To make the mash, cook the potatoes in boiling salted water for 20 minutes. Drain, then mash with the butter and the milk over a low heat. Stir the cheese and beat well until it begins to melt into the potatoes.

Recipe courtesy: Camera Press

Image courtesy: Shutterstock

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