Mains
British
BritishBangers and Mash
The British pub classic of sausages and mashed potato with onion gravy, served three ways. The tiers rise from value bangers and instant-style gravy to butcher's sausages, and finally Cumberland sausages with a red wine and caramelised onion gravy.
Nut-free
Budget version
Value sausages, buttery mash and a quick gravy granule sauce.
Per serving£1.80
Total cost£3.60
Time35 min
Ingredients for 2
- 6 value pork sausages
- 600 g potatoes , peeled, chopped
- 30 g butter
- 50 ml milk
- 2 tbsp gravy granules , made up to 250ml
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Boil the potatoes in salted water for 15-18 minutes until tender.
- Meanwhile fry the sausages in the oil over a medium heat for 15-18 minutes, turning, until browned all over and cooked through.
- Drain the potatoes, then mash with the butter and milk and season well.
- Make up the gravy granules with boiling water, stirring until smooth.
- Serve the sausages on the mash with the gravy poured over.
Equipment
- saucepan
- frying pan
- potato masher
The three ways, side by side
Budget
Value sausages, buttery mash and a quick gravy granule sauce.
Better
Butcher's sausages with a proper caramelised onion gravy.
Ultimate
Cumberland sausages, truffled potato puree and a rich red wine onion gravy.
