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bangers and mash

(2 ratings)
cyrene avatar
Blue Ribbon Recipe by
Linda Kauppinen
@cyrene
Greenwood, FL

My late hubby was from England and this was one of his favorite meals to make besides cottage pie! It is quick and easy to make, is great for those on a budget and makes a substantial meal too! Big plus is that kids love it! I love it with onion gravy but, I think that any thick gravy will do well. I love to serve it along with fresh green beans, but your favorite veggie will also do!

Blue Ribbon Recipe

What a delicious dish! I can see why Linda's husband loved it so much. The sausages are juicy and the potatoes are buttery and creamy. This will be great on St. Patrick's Day ... or any day really.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For bangers and mash

  • 2 Tbsp
    olive oil, extra virgin
  • 8
    thick beef sausages (or flavor you prefer)
  • THE MASH
  • 8 -10
    yukon gold potatoes, peeled and quartered
  • 6 Tbsp
    milk
  • 1 stick
    butter, cubed
  • salt and fresh ground pepper
  • THE ONION GRAVY
  • 2 md
    onioins, peeled and thinly sliced
  • 1 1/4 Tbsp
    beef stock concentrate (I use Marmite or Beef Stock Crystals)
  • 2 Tbsp
    butter
  • 1 tsp
    sugar
  • 1 tsp
    balsamic vinegar
  • 2 Tbsp
    olive oil, extra virgin
  • 4 tsp
    corn starch or flour
  • 4 tsp
    cold water
  • salt and fresh ground pepper

How To Make bangers and mash

  • 1
    Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
  • 2
    Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
  • 3
    While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid.
  • 4
    Cook slowly for approx 10 mins or until the onions are soft and translucent.
  • 5
    Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes.
  • 6
    In a heatproof bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
  • 7
    Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
  • 8
    Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
  • 9
    To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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