Bangers and Mash (Classic Pub-Style Sausages and Mash)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Additional Time
5 mins
-
Total Time
40 mins
-
Servings
2
-
Calories
1004 kcal
-
Course
Main Course
Bangers and Mash (Classic Pub-Style Sausages and Mash)
Description
The Bangers and Mash recipe centers on well-cooked pork sausages, known as bangers, paired with mashed Yukon Gold potatoes. Cooking the sausages slowly over low heat helps retain their juiciness and ensures they brown evenly without bursting. The mashed potatoes get their creamy texture from butter and half-and-half or a milk and cream mix, seasoned lightly with salt to taste. The dish optionally includes a caramelized onion gravy made from gravy granules, which adds a rich, comforting sauce to complement the savory sausages and smooth potatoes.
The texture contrast between the slightly crispy, browned sausages and the soft, creamy mash makes this dish satisfying. The caramelized onions, when included, introduce a mild sweetness that balances the savory components. This meal serves well as a hearty dinner, especially in cooler weather.
Plates or a cast iron skillet can be warmed before serving to help keep the dish hot. The recipe emphasizes using quality ingredients like organic potatoes and good quality butter for best flavor outcomes.
Ingredients
- 2 large potato organic, Yukon Gold
- ⅙ tsp salt to taste
- 1 oz butter (good quality)
- ¼ cup half and half or milk and cream as needed
- 4 pork sausage British style bangers
- gravy granules regular or onion, Bisto brand
- ¼ cup onion optional, caramelized
Instructions
Cook the Bangers:
- Optional: warm the plates or cast iron skillet in a warm oven.
- For best results, cook the bangers slowly in a pan, over low heat, with a little oil so they don't stick. You can keep the lid on for the first half of the cooking, then remove it. Keep turning the bangers so they evenly brown.
- Alternatively, you can broil the sausages, but be sure to keep an eye on them and turn as needed, as they cook much more quickly this way. (You'll also want to start broiling them after getting the potatoes boiling.)
Make the Mashed Potatoes:
- Boil the peeled potatoes, making sure they have enough salted water to just cover them. Test with a skewer or knife to make sure they are fully cooked, then drain well, and mash.
- Add at least one ounce of butter, and enough milk/cream to create the consistency you desire. Taste for salt and add if needed. Keep the lid on while you make the gravy. (You can also make the gravy right before mashing the potatoes.)
Make the Gravy:
- Put your choice of Bisto gravy granules or onion gravy mix into a heatproof jug and pour in the boiling water, while stirring. (Follow the directions on the package.)
- If making onion gravy, pour the gravy into the carmelized onions and keep warm.
Assemble the Bangers and Mash:
- Put half of the mashed potatoes in each plate or skillet.
- Top with two hot bangers.
- Generously pour the gravy over the top.
- Serve piping hot with a beer or cider, if desired.
Notes
- Use good quality Yukon Gold potatoes for creamy mashed potatoes.
- Slow cook the bangers to avoid bursting and achieve even browning.
- Warm serving plates or a cast iron skillet to keep the dish hot longer.
- Incorporate caramelized onions into the gravy for additional flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1004 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1004kcal | 50% |
| Carbohydrates | 77g | 26% |
| Protein | 35g | 70% |
| Fat | 62g | 95% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 2068mg | 86% |
| Potassium | 2062mg | 44% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 76mg | 84% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
