Bangers and Mash
Sausages with mashed potato and onion gravy.
Contains common allergens
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Instructions
- 1
Boil the potatoes: Place the chunked potatoes in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until completely tender.
- 2
Cook the sausages: Heat a drizzle of oil in a large frying pan over medium-low heat. Add the sausages and cook gently for 15-20 minutes, turning frequently, until evenly browned and cooked through. Remove and keep warm.
- 3
Caramelize the onions: In the same frying pan (using the sausage fat), add the sliced onions. Cook over medium heat for 10-15 minutes until soft, sweet, and deeply caramelized.
- 4
Make the gravy: Sprinkle the flour over the caramelized onions and stir for 1 minute. Gradually pour in the beef stock and balsamic vinegar, stirring constantly to prevent lumps. Simmer for 5-8 minutes until a rich, glossy gravy forms.
- 5
Prepare the mash: Drain the potatoes well. Mash vigorously with the butter, milk, and a good pinch of salt and white pepper until exceptionally smooth.
- 6
Serve: Divide the creamy mash among plates, top with two sausages per person, and generously ladle the hot onion gravy over everything.
Plan it in Listahan
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