Bangers And Mash (Sausage And Mash)

Bangers and Mash is a s

Bangers and Mash is a traditional English dish

imple, traditional English dish. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. Bangers and Mash is the familiar term for Sausage and Mash, a favorite traditional British food dish. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang, if cooked too quickly. Children of all ages seem to enjoy Bangers and Mash and Toad in the Hole!

Preparation Time: 20 mins

Cooking Time: 45 mins

Serves: 4

Ingredients:
2 tbsp vegetable oil
8 thick sausages (beef or pork)

For the mash:

2 lb / 900g potatoes (peeled and quartered)
6 tbsp milk
110g butter (cubed)
salt
ground black pepper

For the onion gravy:

2 medium onions (peeled and thinly sliced)
2 tbsp olive oil
2 tbsp butter
1 tsp sugar
1 tsp vinegar
1 ¼ pint beef stock
4 tsp corn flour
4 tsp cold water
salt and black pepper

Method:

1. Heat the oil in a large frying pan.

2. Turn the heat up to medium.

3. Add the sausages.

4. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes.

5. Place cooked sausages in an ovenproof dish and keep warm until the mash and gravy are ready.

6. Boil the potatoes in lightly salted water until soft.

7. Drain, and keep warm until ready to mash

8. While the potatoes are cooking make the gravy.

9. Add the oil to a large saucepan.

10. Melt in the butter over a low heat.

11. Add the onions and cover with a lid.

12. Cook slowly for approx 10 mins or until the onions are soft.

13. Add the sugar.

14. Add the vinegar to the onions.

15. Stir well.

16. Cover with the lid and continue to cook for a further 5 minutes.

17. Add the stock and boil gently uncovered for 5 minutes.

18. In a heatproof jug or bowl mix the cornflour with the cold water to a thin paste.

19. Pour a little of the hot gravy into the cornflour mixture and mix thoroughly.

20. Pour the cornflour mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

21. Finish the mash by placing the milk and butter in the pan used to boil the potatoes.

22. Return to the heat and warm gently until the butter has melted.

23. Add the potatoes and mash using either a potato masher.

24. Whip the mashed potato lightly with a wooden spoon.

25. Season with salt and pepper.

26. Spoon the mash onto 4 warmed dinner plates.

27. Place two sausages either on the top or at the side of the mash.

28. Pour the hot onion gravy over the sausages and mash.

Bangers And Mash (Sausage And Mash)