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
Better version
Butcher's sausages with a proper caramelised onion gravy.
Per serving£3.25
Total cost£6.50
Time50 min
Ingredients for 2
- 6 butcher's pork sausages
- 700 g Maris Piper potatoes , peeled, chopped
- 50 g butter
- 60 ml whole milk , warmed
- 1 tbsp vegetable oil
- salt and pepper , to taste
- Gravy
- 2 onions , thinly sliced
- 1 tbsp plain flour
- 350 ml beef stock
- 1 tsp wholegrain mustard
Method
- Boil the potatoes in salted water for 15-18 minutes until tender.
- Fry the sausages slowly in the oil for 18-20 minutes until golden and cooked through, then set aside.
- In the same pan, cook the onions over a low-medium heat for 12-15 minutes until soft and caramelised.
- Stir in the flour, cook for a minute, then gradually add the stock and mustard, simmering until thickened.
- Mash the drained potatoes with the butter and warm milk until smooth, then season.
- Serve the sausages on the mash with the onion gravy spooned 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.
