Bangers and Mash

Bangers and Mash
(for two)


4 sausages of your choosing - we like the Italian-style, they're bigger!
Mashed potatoes - made the way you like them
2 tbsp butter
2 medium diced/sliced onions
2 tbsp flour
1 garlic clove, minced
1 tbsp Worcestershire sauce
2 cups beef stock


1. Prepare your sausages and potatoes while the gravy is cooking. We like to parboil the sausages about 10 minutes, then put them in a hot frying pan with butter to crisp them up.

2. Heat the butter on medium low heat in a pan (we use the same pan as the sausages for the dripping).

3. Add the onions and cook until they are very soft, anywhere from 10-15 minutes, make sure they don't burn.

4. Stir in the flour and garlic and cook for 2 minutes, stirring gently.

5. Whisk in the Worcestershire sauce and beef stock and simmer gently for 10 minutes or until you reach your desired thickness. Season with S&P.

6. Serve the sausages over the mashed potatoes and drown it all with gravy!

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