Bangers and Mash
356kcal7.6g protein15.8g fat48.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelegg (sausage) · peanut (sausage) · tree nut (sausage) · sesame (sausage) · soy (sausage) · shellfish (sausage) · fish (sausage)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 8 unit | British-style pork sausages |
| 2 lb | russet or Yukon Gold potatoes (peeled and chunked) |
| 5 tbsp | unsalted butter, divided |
| ½ cup | whole milk (warmed) |
| 1 unit | large yellow onion (thinly sliced) |
| 2 tbsp | all-purpose flour |
| 2 cup | beef or chicken stock |
| 1 tsp | salt |
| ½ tsp | black pepper |
Optional
Not counted above. The dish works without them.
| 1 tbsp | Dijon mustard |
Steps
- boil18 minpotatoes completely tender when pierced, not merely soft outsideCover the potatoes with cold salted water, bring to a boil and cook until tender all the way through. Starting in cold water helps the centers and exteriors reach doneness together instead of giving waterlogged edges around hard cores.
- sear14 minsausages browned on several sides and cooked throughWhile the potatoes cook, brown the sausages in a wide skillet over moderate heat, turning as needed until cooked through. Moderate heat gives the casings time to color without splitting before the centers are done; transfer the sausages and keep the fond in the pan.
- saute10 minonions soft and deeply golden at edgesAdd two tablespoons butter and the onion to the sausage pan and cook until richly softened and browned. The onion needs real color because its sweetness and the sausage fond are the main flavor base of the gravy.
- simmer7 minflour cooked; stock thickened into glossy spoon-coating gravyStir the flour into the onions for a minute, then gradually add the stock while scraping the pan. Simmer until the gravy coats a spoon; adding all the stock before the flour is dispersed encourages lumps and leaves browned fond stuck to the pan.
- mash5 minpotatoes dry, fluffy and smooth without elasticityDrain the potatoes thoroughly, let surface steam escape, then mash by hand with the remaining butter and warm milk. Stop as soon as smooth; mechanical overworking ruptures too many starch cells and turns mash gluey.
- season1 minmash and gravy balanced independentlySeason the mash and gravy separately with salt and pepper and fold optional mustard into the potatoes if desired. Adjusting each component before plating prevents salty gravy from being used to compensate for bland potatoes.