Bangers and mash

Here’s a traditional recipe:

---

🌭 Bangers and Mash

Serves: 4

Prep Time: 10 minutes

Cook Time: 25–30 minutes

---

Ingredients

For the mash:

• 2 lbs (900 g) potatoes, peeled and cut into chunks

• 4 tbsp butter

• ½ cup (120 ml) milk (or more for creaminess)

• Salt and pepper, to taste

For the sausages:

• 8 pork sausages (or your favorite variety)

• 1 tbsp olive oil

For the onion gravy:

• 2 tbsp butter

• 1 large onion, thinly sliced

• 2 tbsp all-purpose flour

• 2 cups (480 ml) beef or chicken stock

• 1 tsp Worcestershire sauce (optional)

• Salt and pepper, to taste

---

Instructions

1. Make the mash

1. Boil potatoes in salted water until tender, about 15–20 minutes.

2. Drain and mash with butter and milk until smooth and creamy.

3. Season with salt and pepper to taste. Keep warm.

---

2. Cook the sausages

1. Heat olive oil in a skillet over medium heat.

2. Add sausages and cook 10–12 minutes, turning frequently, until browned and cooked through.

3. Remove and keep warm.

---

3. Make the onion gravy

1. In the same pan, melt butter.

2. Add sliced onions and cook slowly until caramelized, about 8–10 minutes.

3. Sprinkle in flour and cook 1–2 minutes to form a roux.

4. Gradually whisk in stock and Worcestershire sauce, if using.

5. Simmer for 5–7 minutes until thickened. Season with salt and pepper.

---

4. Serve

• Place a generous scoop of mash on each plate.

• Top with sausages.

• Pour onion gravy over everything.

• Optional: garnish with fresh parsley.

---

💡 Tips

• Sausage choice: Pork, Cumberland, or Lincolnshire sausages are traditional.

• Gravy variation: Add a splash of beer or mustard for extra flavor.

• Make it lighter: Mash with half potatoes and half cauliflower for a veggie boost.

---

Would you like me to give a pub-style version with crispy sausages and Guinness onion gravy? It’s even richer and more decadent.