Bangers and mash 🥔

By Andy Cooks · 60 min

Ingredients

Instructions

1. Put the butter and oil in a saucepan over medium heat. When the butter melts, add the sliced onions and a little salt.
2. Cook the onions, stirring now and then, for 10 minutes, then add the rosemary and bay leaves.
3. Keep cooking for 20 more minutes until caramelised.
4. Sprinkle the flour over the onions and stir. Add the stock and Worcestershire sauce, stir well and bring to a light boil.
5. Cook on low for 20 minutes until thickened to a gravy consistency. Season with salt and pepper to taste.
6. Boil the potatoes in a large pan of salted water over medium heat for 35 minutes, or until fork tender.
7. Drain well, then set the colander over the hot pan to steam for a few minutes.
8. Push the potatoes through a ricer into a large bowl, or mash them. Stir in the butter and enough milk for a smooth consistency, then season with salt.
9. Heat the oil in a heavy frying pan over medium-high heat. Cook the sausages for 6 to 8 minutes, turning until browned on all sides and cooked through.
10. Divide the mash between plates, add peas, top with sausages and spoon over the gravy.

Summarized from Andy Cooks's video. Watch it for the details.

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