Sausage and Mash Recipe
Cowbridge Kitchen
About This Recipe
Bangers and Mash or Sausage and Mash as it is also known is a traditional British meal of succulent Sausages (Bangers) served with creamy Mashed Potato.
The meal is garnished with Onion Gravy and can also be served with Peas & Onion Rings.
10 mins Prep time
40 mins Cooking time
Time
This is based on a single serving
2 Sausages
Calories: 606
Protein: 37g
Fat: 15g
Carbohydrates: 50g
Fiber: 5g
Sugar: 2g
Nutrition
Servings
Anybody can have a go at this recipe.
Difficulty
This is priced up for 2, but depending on the sausages you use it could cost a bit more.
Cost to make:
£2.88 / $3.65 (Est.)
Equipment:
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Potato Masher
How to Make Bangers and Mash
Sausage and Mash is a popular British Pub meal, it is often called 'Bangers & Mash'. This name reportedly originates back to World War II when sausages were filled out with other ingredients such as water because of meat shortages. The water made the sausages explode when cooked, and so they became known as Bangers.
This dish is often garnished with Onion rings and Peas. We have added a nice French Onion Gravy to our recipe and it really brings out the flavour of this classic dish.
Cuisine: British
ingredients
4 - 5 Medium Potatoes (500g)
30g Salted Butter
25ml Splash of Milk
Sausages
2 - 3 Pork Sausages (Per Portion)
Gravy
1 - 2 Brown Onions
2 tsp Soft Brown Sugar
40 g Salted Butter
15 ml Olive Oil
40 g Flour
600 ml Beef stock
3 beef stock cubes
1/4 tsp Black Pepper
Cooking Instructions
- Peel all of your potatoes then cut them into 1/4's
- Bring a pan of salted water to the boil and add the prepared potatoes, reduce the heat to a high rolling boil .
- Boil the potatoes for 25 - 35 minutes so that they are just cooked enough to put a knife through.
- Tip the potatoes into a Colander and let them drain and dry out for 5 minutes.
- The secret to this mashed potato is to let the potatoes dry, so that you can add your own fluid to them without saturating them.
- When they are dry tip them back into a clean dry saucepan and mash them with a potato masher so that they are lump free.
- While they are still hot add the butter and mix it in well with a wooden spoon. If the potatoes are dry enough you should be able to add the milk as well, but if they seem moist enough leave it out.
- Keep the mash in a container while you make your gravy and cook the Bangers.
- Peel and cut your onions into halves, then slice them.
- Melt the butter and Oil slowly in a pan, when the butter is melted add the onions and cook on a very low heat for about 10 minutes, until the onions are soft.
- Keep an eye on the onions as you don't want them to burn. So keep stirring them with a wooden spoon.
- Make up 600 ml of beef stock using boiling water, 3 beef stock cubes and Black pepper.
- Add the Soft Brown Sugar to the onions and mix it all up with a wooden spoon.
- Allow the onions to cook for another 5 minutes so that they almost start to caramelise.
- Add the flour to the pan and mix to form a roux.
- Using a wire whisk, add the beef stock to the pan and whisk it into the roux to form a gravy sauce.
- When this is fully mixed in you need to let this simmer for 10 - 15 minutes on a very low heat.
- The sauce will thicken up as it reduces.
- Remember to stir it with a fork or the whisk every few minutes.
- Last but not least you can cook the sausages, I like to put these in the oven or an Air-fryer @180c for about 15 - 20 minutes then char grill them for a while using a Griddle Pan. This will give them a nice colour and some Char-grill marks.
- Heat the mash for a few minutes in a microwave to that it is piping hot then serve this on a plate. Serve the Sausages next to it or on top if you like, garnish with a generous ladle of gravy and some dry Sage or Thyme.
It is so easy to make this meal in advance and just zap the mash & Sausages in the microwave while you heat the gravy up on the hob. A great mid-week meal idea.
Beef
Chicken
Vegetarian
etc.
