Bangers and mash: the easy British dinner
Sausages, mash and gravy. A proper British dinner without much work.
What you need
- 8 good pork sausages
- 900 g (2 lb) potatoes, peeled and chopped
- 3 tbsp butter
- A splash of milk and a pinch of salt
- 1 onion, sliced, for the gravy
- Gravy granules or your own gravy
How to make it
- Boil the potatoes in salted water for about 20 minutes until soft.
- Cook the sausages in a pan over medium heat, or in the oven at 200°C (400°F), for about 20 to 25 minutes, turning them, until browned and cooked through.
- Fry the sliced onion in the same pan until soft and golden.
- Drain the potatoes, then mash them with the butter, a splash of milk and a pinch of salt.
- Make the gravy and add the onions.
- Pile the mash on the plate, lean the sausages against it and pour the gravy over.
Cook the sausages until there is no pink in the middle.