Bangers and Mash
Crispy pork sausages served over creamy mashed potatoes with rich onion gravy. A classic British comfort meal that's hearty, satisfying, and ready in under 40 minutes.
- Total time
- 38 min
- Servings
- 2
- Calories
- 612
- Protein
- 28g
Ingredients
- 4 links pork sausages
- 500 g potatoes
- 60 ml whole milk
- 30 g butter
- 2 medium onions
- 250 ml beef stock
- 1 tablespoon all-purpose flour
- 1 tablespoon whole grain mustard
Instructions
- 1
Cut each potato lengthwise in half, then place each half flat-side down and cut straight down into 2-inch cubes so they cook evenly.
- 2
Place the potato cubes in a pot of cold water, bring to a boil over high heat, then reduce to medium and cook uncovered until a fork easily pierces the center, about 15 minutes.
- 3
While potatoes cook, peel each onion, cut it in half root-to-tip, place flat-side down, and slice lengthwise from root to tip into thin strips about 1/8-inch wide.
- 4
Place a 12-inch skillet over medium-high heat and add the sausages, rolling them every 2 minutes so all sides turn golden brown, until cooked through, about 12 minutes total.
- 5
Transfer the cooked sausages to a plate and set aside, leaving about 1 tablespoon of the fat in the skillet.
- 6
Return the skillet to medium heat, add the sliced onions, and stir once every 30 seconds until the onions turn soft and golden brown at the edges, about 6 minutes.
- 7
Sprinkle the flour over the onions and stir constantly for 1 minute until no dry flour remains and the mixture looks wet and sandy.
- 8
Pour in the beef stock slowly while stirring constantly to prevent lumps from forming, scraping up the stuck-on brown bits from the bottom of the pan.
- 9
Add the mustard and stir well, then bring the gravy to a gentle simmer over medium heat and cook uncovered for 2 minutes until slightly thickened.
- 10
Drain the cooked potatoes in a colander, shaking gently to remove excess water, then return them to the empty pot.
- 11
Add the butter and milk to the pot with the hot potatoes, and mash with a potato masher, crushing the potatoes against the bottom and sides of the pot, until mostly smooth with a few small lumps remaining.
- 12
Divide the mashed potatoes between two plates, placing a generous scoop slightly off-center on each plate.
- 13
Arrange two sausages on top of or to the right of the mashed potatoes on each plate.
- 14
Pour the hot onion gravy over the sausages and potatoes, letting some pool around the edges, then serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- large pot
- colander
- 12-inch skillet
- wooden spoon
- potato masher
- measuring spoons
- measuring cups
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