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Bangers & Mash

 In Chicken, Meat

Bangers & Mash is one of the official ‘pub grub’ meals of the UK. But you certainly don’t have to be in a pub, nor in the UK to enjoy it right here. The weather is just perfect for it! The comfort level is the same as that of a good stew but it takes a third of the time to make.
Bangers & Mash is a regular in our house in Winter time and I like to play around with it a bit and try different potatoes or vegetables and different types of sausage. But no matter what I add to it, the end result always includes the basic flavours that is so comforting and recognisable.

Smooth & buttery mash , salty, slightly crisp sausage and sweet, almost sticky gravy.

Last night I tried Chicken Bangers instead of the old favourite Pork ones. I made the mash with half regular potatoes and half sweet potatoes. This added a delicate sweetness to the mash without changing the actual flavour too much. The onion gravy was done the way I always do it, because, even if I have to say so’s pretty darn good!

Bangers & Mash

The quantities aren’t specific because this is something you can make for 50 or for 2

3-4 Sausages per person (Depending on size)

1 ½ – 2 Large Potatoes per person, peeled and chopped
2tsp Butter
2tbsn Sour Cream
Pinch of Nutmeg
Salt & Pepper to taste

3 Large onions, finely sliced
2tbsn Brown Sugar
2 Garlic Cloves, Finely sliced
½ cup milk mixed with 2tbsn Brown onion Soup powder
350ml Water

  • Place the sausages on a greased baking tray and place in a 180°C oven for 15-20 minutes until golden and cooked through.
  • Place the potatoes in a large pot, cover with water and allow to cook until they are soft.
  • Mash with the butter, sour cream and the seasonings.
  • Fry the onions in a bit of oil very gently until softened and starting to colour (about 20-25 minutes).
  • Add the sugar and the garlic and turn the heat up. Allow the sugar to melt and everything to go a bit jam-like.
  • Add the milk and water and allow to thicken. Check the seasoning and adjust. Serve over the sausages and mash.
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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 11 comments
  • Rene

    I made the gravy last night, and have no idea what I did wrong, but it came out white instead of brown. I did use brown onion soup, but with all the milk it came out white. Tasted good though.

  • FuziJuzi

    Add some parsnip to the potato and mash it together. You’ll be pleasantly surprised by the result 🙂

  • Tanya

    Guess what’s for dinner tonight??

  • Marisa

    I’ve done the sweet potato substitution myself and it really adds great flavour to a basic potato mash. But what I really want to comment on is your onion gravy – it looks out of this world! *Bookmarked*

  • Ally_R

    Cheryl, I add butternut to the mash a lot. I love the sweetness it adds! 🙂

  • cheryl

    also add cooked butternut to your mash. That is how I do my mash for cottage pie, sweet potato, potato and butternut and if you have any left over make mash cakes. Mix one egg into left over mash mix together add seasoning to taste and fry

  • Kram

    Sounds good, but 20-25 minutes to fry onions sounds a bit excessive…..LOL!

    • Ally_R

      LOL I know it sounds terribly long but I do it while the potatoes are cooking and the bangers are roasting. That way it’s not that long. You could get away with frying it for maybe 10 minutes but it won’t have the same sweetness..will still be nice though! 🙂

  • Ally_R

    Thanx for the tip Lou! 🙂

  • Lou

    Replace the Brown Onion soup with a brown gravy powder from that auntie’s brand that does not use msg and other artificial flavourants, colourants and preservatives. You know who she is. There is also a white sauce powder of the same brand and these two items are absolutely fantastic as a good short-cut in soups, sauces, gravies, stews, etc.

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