Main
Bangers and mash
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
- Potato — to buy800 g
- Sausage — to buy8
- Butter — to buy60 g
- Onion — to buy2
- Flour — to buy1 c. à s.
- Stock — to buy30 cl
- Sauce Worcestershire — to buy1 c. à c.
- Milk — to buy10 cl
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
Preparation
Peel and chop the potatoes into chunks, boil in salted water for 15-18 minutes until tender.
Meanwhile, brown the sausages in a pan with a little butter for 10-12 minutes over medium heat, turning regularly, until well coloured and cooked through. Keep warm.
In the same pan, soften the sliced onion in the sausage drippings for 6-7 minutes over low heat, until tender and lightly caramelised.
Sprinkle the onion with flour, stir for 1 minute to coat, then gradually pour in the stock while stirring, until smooth. Let thicken for 4-5 minutes over low heat with a splash of Worcestershire sauce.
Drain the potatoes and mash with the remaining butter and hot milk until creamy. Season with salt and pepper.
Plate the mash, top with the sausages and generously ladle over the hot onion gravy.