A huge pile of bangers and mash, lathered with a rich gravy. How can anyone resist?
Even though the ingredients are simple to find, it pays to buy quality sausages from your butcher and not cheap ones from the supermarket. Use whatever variety of sausage you like best.
Can't go wrong with Bangers n’ Mash.
Nothing fancy for this wholesome meal. Great for a quick dinner.
Recipe
Makes 2 Serves
Ingredients
6 Sausages
1 tablespoon oil
Mashed Potatoes
500 Grams Potatoes
Water
1 Shallot (Spring onion, scallion)
300 Millilitres Milk
2 Tablespoons Margarine or Butter
Gravy
2 Tablespoons Instant Gravy
200 Millilitres Boiling Water
Directions
Quarter your potatoes and add enough water to completely cover them.
Cook your potatoes for 20 minutes. Add some water so that the potatoes are still covered. Then, simmer on low heat while you cook your sausages.
Heat up some oil in your pan on medium heat.
Add your sausages.
Turn them over after cooking for a few minutes.
Turn them over a few times over the next 10 minutes.
Finely chop your shallots (spring onions, scallions). Set aside.
This is the instant gravy I use. It tastes almost like gravy made from scratch but with much less fuss. Make the gravy according to packet instructions.
Don't forget to keep turning your sausages! You should cook them for 15-20 minutes in total. After that, drain your sausages while you prepare the mashed potatoes.
Your potatoes should be cooked after 20 minutes. Drain them.
Add milk, butter and shallots.
Mash with a potato masher or a fork, until it reaches your desired consistency. I like mine smooth and creamy.
Plate up your potatoes.
Then add your sausages to how you want them plated up.
Pour generous amounts of gravy over your bangers and mash. Enjoy!
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