🇬🇧 How to Make Bangers and Mash

Craving Bangers and Mash? On FoodNeverComes the food never actually comes — so here's how to make real Bangers and Mash at home, in about 45 min, with stuff you probably already have.

🛒 Ingredients

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• 8 good pork sausages
• Mash: 1.2kg floury potatoes, peeled
• 100g butter
• 150ml whole milk, warm
• Onion gravy: 3 onions, sliced thin
• 2 tbsp butter
• 1 tsp sugar
• 1 tbsp plain flour
• 500ml beef stock
• 1 tsp English mustard
• 1 tsp Worcestershire sauce
• salt, white pepper

👩‍🍳 Method

1. Start the onions first — they need 25 minutes over medium-low heat with the butter and sugar to go properly brown and sweet. Rushed onions are pale and sharp and the gravy never recovers.
2. Roast or slowly fry the sausages while the onions go, about 20 minutes, until deep brown all over.
3. Boil the potatoes whole and unpeeled if you can be bothered, or in large chunks. Small pieces take on water, and watery mash cannot be fixed later.
4. Dry the drained potatoes in the hot pan for a minute before mashing, then beat in the butter first and the warm milk second. Butter before milk coats the starch in fat and keeps the mash from turning gluey.
5. Stir the flour into the onions, cook 2 minutes, then add stock, mustard and Worcestershire and simmer to a coating consistency.
6. Pile the mash, lean the sausages against it, and pour the gravy over everything. A well in the mash for the gravy is traditional and structurally sensible.