Bangers and Mash is a traditional English dish that would definitely put a smile on anyone's face on any cold dark winter day. It's simple, filling and cheap, and it has been voted the most popular feel-good food in Britain according to The Telegraph . It is easy to recreate this good ol' British flavourite at home. I recently have updated this easy bangers and mash recipe since my student years.
Don't forget to serve it with a cold beer for an authentic 'pub grub' taste!
Cook time : 1 hour
Serve : 2 -3
Estimate cost $ 8
- 2 large potatoes, peeled and quartered
- 1 pounds pork sausage
- 1 teaspoon butter
- 1/4 cup milk
- 1 cup diced onion
- 1 packet dry brown gravy mix
- 1 cup water
- salt and pepper to taste
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for about 20 minutes. Drain, and mash with 1 teaspoon of butter, and milk. Continue mashing until smooth. Season with salt and pepper.
- In a large pan over medium heat, cook the sausage until heated through. Let the sausage cook while you make the gravy and potatoes. Be sure to flip the sausages every now and then. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
- Pour gravy over sausages and mash.
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