Golden pork sausages, creamy mashed potatoes and rich onion gravy make this simple British comfort-food classic.
Ingredients
Sausages and Mash
8 pork sausages
1kg floury potatoes, peeled and chopped
50g butter
100ml milk
Salt and black pepper
Onion Gravy
2 onions, thinly sliced
25g butter
1 tbsp plain flour
450ml beef stock
1 tsp Worcestershire sauce
Instructions
1
Cook the sausages in a frying pan or oven until browned and cooked through.
2
Boil the potatoes in salted water for 15–20 minutes until tender. Drain well and mash with butter and milk.
3
For the gravy, cook the onions in butter over a medium-low heat for 12–15 minutes until deeply golden.
4
Stir in the flour, then gradually add the stock and Worcestershire sauce. Simmer for 5–8 minutes until glossy and thickened.
5
Serve the sausages over the mash with generous spoonfuls of onion gravy.
Note
Cook the onions slowly for a naturally sweet, richly flavoured gravy.
Keywords:
bangers and mash, sausages and mash, British sausage recipe
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