If you are in need of some comfort food then this classic British recipe for Bangers and Mash is the perfect cure. It will have you feeling warm, full and satisfied in no time. Any type of sausages will work with the recipe, however we prefer the thick beef ones.
Time: 1 hour
- 8 large potatoes, peeled and quartered
- 1 tablespoon butter
- 1/2 cup milk
- Salt and pepper, to taste
- 750 g sausages
- 1/2 cup diced onion
- 1 1/2 tablespoons gravy mix
- 1 cup water
Preheat the oven to 180°C. Place potatoes in a saucepan full of water. Bring to a boil, and cook for about 20 minutes or until softened. Drain and mash with half the butter and enough milk to reach your desired creaminess. Continue mashing until smooth and season with salt and pepper. In a large frypan cook the sausages over medium heat until heated through. Remove from pan, and set aside. Add remaining butter to the frypan and fry the onions over medium heat until softened. In a jug, mix the gravy mix and water as directed on the packet. Add to the frypan with the onions. Simmer, stirring constantly until gravy is thick. Pour half of the gravy into a square casserole dish so that it coats the base. Place sausages in a layer over the gravy. Pour the remaining gravy over them and top with the mashed potatoes.
Bake in preheated oven, uncovered for 20 minutes.