Bangers and mash
Hearty sausages and creamy mash – the ultimate comfort food.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 76g
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- 600g white potatoes
- 2 red onions
- 1 tbsp olive oil
- 1 tsp dried oregano
- 300ml chicken or beef stock
- 6 chunky pork sausages
- 100ml milk (whole or semi-skimmed)
- 1 tbsp of butter
- 1 tbsp of wholegrain mustard
- 150g frozen peas, defrosted
- 1 tsp cornflour
- 1 tbsp of Worcestershire Sauce
- Half fill a large saucepan (that has a lid) with cold water. Peel the potatoes and cut into roughly equal chunks about the size of golf balls. Submerge in the cold water, season if you prefer, and heat to a gentle simmer on the hob with a lid for speed. Remove the lid and simmer for 15 minutes, keeping an out to make sure the pan doesn’t boil over and make a mess, but that it remains simmering so that they cook.
- Peel and slice the red onions, then dump into a medium sized saucepan with the olive oil and cook over a medium heat, with a lid for 10 minutes, stirring occasionally.
- Add the oregano and stock into the pan and heat to a simmer and bubble for 10-15 minutes to reduce.
- Preheat a grill to a medium heat and heat a third pan of water to a boil ready for the peas. (Submerge the peas in warm water to defrost if they are still frozen.) Lay the sausages out on the rack of a tin-foil lined grill pan so that they aren’t quite touching, then prick them with a small sharp knife to pierce the skin. This stops them exploding as they cook.
- Grill the sausages for 6-8 minutes, turning them occasionally. You want a good golden colour and will know they are cooked through when you cut into one of them and it’s piping hot all the way through with a firm texture.
- Drain the potatoes in a colander once cooked (you’ll know this because if you poke one of the larger pieces with a sharp knife and lift it out it’ll slide easily off of the blade), then return to the hot dry pan. Splash in the milk, butter and mustard before mashing until smooth with a potato masher. Season to taste when you’re happy it’s smooth.
- Tip the peas into the rapidly boiling pan, return to a simmer and boil for 1 minute before draining in a colander.
- Dissolve the cornflour in a small bowl with a few tablespoons of cold water, then add to the onion gravy and bubble for 60 seconds to thicken. Season to taste with a splash or two of Worcestershire Sauce.
- Serve a mound of mash with 3 sausages on top and a generous drizzle of the gravy, with peas on the side.