Classic Bangers and Mash
Equipment
- 1 large skillet
- 1 Large pot
- 1 colander
- 1 potato masher
- 1 Wooden spoon
- 1 Whisk
Ingredients
- 8 links pork sausages
- 2 tablespoons olive oil
- 1 kilogram potatoes peeled and quartered
- 60 milliliters milk
- 50 grams butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 onions thinly sliced
- 2 tablespoons all-purpose flour
- 500 milliliters beef stock
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large skillet over medium heat and add the sausages, cooking until browned and cooked through.
- In a large pot, boil the potatoes in salted water until tender.
- Drain the potatoes and return them to the pot, then add milk, butter, salt, and pepper, and mash until smooth.
- In the skillet with residual oil, add onions and cook until soft and golden.
- Stir in flour, cooking for another minute, then gradually add beef stock while whisking to avoid lumps.
- Add Worcestershire sauce and simmer the gravy until it thickens.
- Plate the mashed potatoes, top with sausages, and drizzle with onion gravy.
- Allow the dish to rest for 5 minutes before serving.
Notes
For a richer flavor, consider using a mix of different types of sausages, like a combination of pork and beef. Ensure the potatoes are thoroughly drained before mashing to achieve the ideal creamy consistency. If the gravy is too thick, simply add more stock until the desired consistency is reached.
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