Bangers and Mash
A classic British dish featuring sausages served over creamy mashed potatoes and topped with caramelized onions.
Ingredients
For the Mash
- 4 large large potatoes Best to use starchy potatoes like Russets or Yukon Golds.
- ½ cup milk Use warmed milk for creamier potatoes.
- 2 tablespoons butter Let the butter melt into the potatoes.
- to taste Salt and pepper Adjust according to your preference.
For the Sausages and Onions
- 8 sausages of your choice Pork sausages are a popular choice.
- ½ tablespoon oil Use for cooking the sausages.
- 1 large onion, halved and finely sliced Best caramelized for flavor.
Instructions
Preparation
- Boil the potatoes in salted water until tender, then drain and mash with milk, butter, salt, and pepper.
Cooking
- In a pan, heat the oil and cook the sausages until browned and cooked through.
- Remove the sausages and use the same pan to cook the onions until soft and caramelized.
Serving
- Serve the sausages on a bed of mashed potatoes, topped with the caramelized onions and rich onion gravy.
Notes
This dish is ideal for family dinners and can be paired with peas for added freshness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.