Bangers and Mash

Plump, seared sausages served over a mountain of buttery mash. A dark, glossy onion gravy coats everything, bringing deep umami notes to this hearty classic.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 653
• Protein: 24 g
• Carbs: 46 g
• Fat: 38 g

Ingredients

• 8 piece Chipolata sausage ( whole )
• 800 g Potato ( peeled )
• 2 piece Yellow onion ( thinly sliced )
• 50 g Minimum butter sweet ( cold cubes )
• 100 ml Whole milk ( warm )
• 1 tbsp Wheat flour
• 250 ml Brown beer
• 1 tbsp Sunflower oil
• 250 ml Beef stock

Instructions

1. Start the potatoes

   Peel the potatoes and cut into large chunks. Place in a pot of cold salted water. Bring to a boil and cook until a knife slides through with no resistance.

2. Brown the sausages

   In a large skillet with a drizzle of sunflower oil, brown the chipolatas over medium heat. They should be golden on all sides with a tight, crispy skin. Set aside and keep warm.

3. Make the onion gravy

   In the same skillet, sauté sliced onions until soft and amber. Sprinkle with flour (singer) and stir for a minute. Deglaze with brown beer, scraping the browned bits from the bottom of the pan.

4. Reduce the gravy

   Add the beef stock. Simmer gently until the gravy reduces and coats the back of a spoon. The consistency should be syrupy and glossy.

5. Finish the mash

   Drain the potatoes. Pass through a ricer. Incorporate cold butter in cubes and loosen with hot whole milk until the texture is smooth and supple.

Chef's tips

• Don't overwork the mash once milk is added, or it will become gummy.
• Let the onions caramelize for a long time; that's where the depth of the gravy comes from.

Storage

Keeps for 2 days in the fridge. Reheat the mash gently with a splash of milk to restore its creaminess.