Bangers and mash

    Bangers and mash


    61 people made this

    About this recipe: My recipe for bangers and mustard mash with a rich onion gravy. The gravy is supposed to be thin so no need to panic if you were expecting thicker gravy.

    Serves: 4 

    • 4 thick (or 8 thin) pork sausages
    • For the mustard mash
    • 4 large baking potatoes, peeled and cubed
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 1 teaspoon mustard powder
    • salt and pepper to taste
    • For the onion gravy
    • 1 tablespoon butter
    • 2 large onions, thinly sliced
    • 1 litre beef stock
    • 475ml red wine

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in butter, milk, mustard, salt and black pepper; mash. Set aside.
    2. Cook the sausage under the grill or in a pan over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-proof dish and keep warm in a low oven.
    3. Melt 1 tablespoon butter over medium-high heat; cook the onions until just starting to brown, about 8 minutes. Pour in the beef stock and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.
    4. Pour the onion gravy over the sausage and potatoes.

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