Bangers and mash
Slowly browned pork sausages on creamy mashed potato, with a rich onion gravy made from deeply caramelised onions and beef stock.
Method
- 1
Heat the oil in a large frying pan over medium-low heat and cook the sausages, turning often, until browned all over and cooked through.
- 2
Meanwhile, melt 30 g of the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft.
- 3
Add the sugar, turn up the heat a little and cook, stirring often, until the onions are deep golden and jammy.
- 4
Stir in the flour and cook for a minute.
- 5
Pour in the wine and let it bubble for a minute, then add the stock and thyme and simmer until thick and glossy.
- 6
While the gravy cooks, boil the potatoes in salted water until very tender.
- 7
Drain the potatoes and leave them to steam in the colander for 2 minutes.
- 8
Warm the milk with the remaining butter in the empty pan, add the potatoes and mash until smooth, then beat with a wooden spoon until fluffy. Season.
- 9
Remove the thyme, stir the mustard into the gravy and season to taste.
- 10
Pile the mash onto warm plates, lay the sausages on top and pour over plenty of gravy.
Notes
- Cook sausages slowly. High heat splits the skins and leaves the middles underdone.
- There is no need to prick good sausages; it only lets the juices escape.
- Floury potatoes make light, fluffy mash. Waxy ones turn gluey when mashed.
Equipment
Large frying pan, 2 saucepans, Colander, Potato masher, Wooden spoon