Gastronomixs

Bangers and mash with onion gravy

While a simple dish, this is one of the most-loved recipes from the English kitchen. The name of the dish might be attributed to the sound of the sausages banging open if they are fried at too high a temperature.

Bangers and mash with onion gravy

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Ingredients

10

 

pork sausages

2

kg

potatoes (floury)

200

g

butter

100

ml

milk

3

 

onions

2

tbsp

sherry vinegar

300

ml

beef stock

 

 

salt and black pepper

As needed:

 

starch

Preparation method

  • Peel the potatoes and slice into pieces of equal size.
  • Cook the potatoes in water seasoned with salt until tender.
  • Heat up the milk and melt in the butter.
  • Steam dry the potatoes and push through a sieve.
  • Create a purée of the potatoes and milk and butter.
  • Fry the sausages on low heat until completely golden brown and continue to cook on low temperature until done.
  • Peel the onions and cut into 1cm rings.
  • Fry the onions in a little butter until they lightly start to caramelise.
  • Deglaze with the sherry vinegar.
  • Add the stock and bring to the boil.
  • Thicken with the starch and season to taste with salt and pepper.
  • Serve the sausages with the mashed potatoes and onion gravy.

Serving suggestions

  • As a meal on its own.
  • Serve with deep-fried onions or peas.

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