Cookbook:Bangers & Mash

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Bangers & Mash
Bangers and mash 1.jpg
Category Meat recipes
Servings 2
Time 30 mins

Cookbook | Ingredients | Recipes | Meat recipes | Cuisine of the United Kingdom

You can fry or grill sausages quickly, but in this recipe we cook them slowly (as recommended by Nigel Slater, no less) so as to really bring out the flavour.

Some people like baked beans with their sausage+mash, some people like gravy, some people don't need either...

Your timeline for this recipe is:

  • 30 mins before, start the sausages cooking
  • 25 mins before, peel+slice the potatoes and start them boiling
  • 20 mins before, start the onion gravy
  • 5 mins before, mash the potatoes
  • 0 mins before, serve up!

Ingredients[edit | edit source]

  • 2 or 3 good British butcher's sausages per person
  • Potatoes - maris piper potatoes are good. 2 medium-to-large potatoes per person
  • A little veg oil
  • Some butter or marge
  • A splash of milk

Method[edit | edit source]

Bangers[edit | edit source]

Note: you do not need to prick the sausages, that only lets tasty juices escape! Similarly you don't necessarily need to separate them one from another until after they've cooked.

Put a large heavy frying pan on a hob, on a medium heat, put a little veg oil in (if desired) and let it warm up. Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over.

Once they've been in the hot pan for 5 minutes or so, turn the heat right down and let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly.

You can cook them for longer than this (up to about an hour even! on a reeeeaaallly low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).

Mash[edit | edit source]

Peel the potatoes and chop them roughly into pieces around 1 or 2 cm thick. Add them to a large pan of boiling water and boil vigorously for 15 minutes.

When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more). Add a generous knob of butter and a splash of milk, and mash them all up with a potato masher.