Bangers & Mash 🇬🇧

Bangers & Mash is a quintessential British dish of sausages and mashed potatoes, typically served with onion gravy and green peas.  The term 'bangers' is said to originate from the practice back in the old days of adding water to sausages during cooking causing them to pop or 'bang'.  A popular pub food, it might be humble but rather delicious and comforting to have at home with the family.  Use the best quality pork sausages you can get your hands on with minimal additives, preservatives and fillers.  My choice is thick Australian made Cumberland sausages (pictured above) which I find to be succulent and full of flavour.  Make the mash first and keep it warm in the pan.  Cook the bangers next in a non-stick frying pan, which you then use to make the onion gravy.  The frozen peas only need a few minutes in the microwave or in a pot of boiling water and your meal is ready.

Serve 2

INGREDIENTS

• 4 good quality pork sausages
• olive oil, as needed
• 1 medium onion, finely sliced
• 1½ tablespoon plain flour
• 1 cup beef stock
• 1 teaspoon Worcestershire sauce
• 500g / 1lb 2oz potatoes, peeled and cut into large chunks
• ¼ cup milk
• 2 tablespoons butter, at room temperature
• 1 teaspoon English mustard (optional)
• 1 cup frozen green peas
• sea salt, to taste
• freshly ground black pepper

METHOD

For the mash:

1. Place the potatoes in a saucepan and cover with cold water and 1 teaspoon of salt.  Bring to a boil, then reduce heat and simmer for 8-10 minutes or until cooked all the way through.  (Test with the tip of a knife which should slide in easily.)
2. Drain in a colander and set aside.
3. In the same pan, add milk on low heat and bring to a simmer.  Tip the potatoes back in and mash thoroughly with a potato masher to blend with the milk until smooth.
4. Stir in the butter and mustard, if using.  Season with salt and pepper, to taste.  Keep it covered and warm in the pan. 

For the bangers:

1. Heat 1 teaspoon oil in a non-stick frying pan over medium low heat and add the sausages.  Let them sizzle in the pan gently for 8-10 minutes until cooked through and a little charred in the middle, moving them around and turning them over regularly so they cook evenly.
2. Transfer sausages to a plate.  Cover to keep warm.

For the onion gravy:

1. In the same pan, add 2 teaspoons of oil.  (The sausages might have left some fat behind in the pan, and if this is the case, add less oil.)
2. Add onion and sauté over medium heat until golden brown, about 2 minutes.
3. Stir in flour and cook for 1 minute, stirring constantly.
4. Gradually add beef stock and Worcestershire sauce.  Stir to mix into the onion.  Simmer, stirring for about 2 minutes, or until the gravy thickens to desired consistency.
5. Season with salt and pepper, to taste.  

For the peas:

Follow package's instructions to cook in the microwave oven or in a saucepan until tender.

To serve, place a portion of mashed potatoes in the centre of individual plates.  Top with onion gravy and sausages with green peas on the side.