Bangers and Mash
Ingredients
- 8 pcChipolata sausage (whole)
- 800 gPotato (peeled)
- 2 pcYellow onion (thinly sliced)
- 50 gUnsalted butter (cold cubes)
- 100 mlWhole milk (warm)
- 1 tbspWheat flour
- 250 mlBrown beer
- 1 tbspSunflower oil
- 250 mlBeef stock
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat the mash gently with a splash of milk to restore its creaminess.
