bangers and mash:
Ingredients:
For the Bangers (Sausages):
– 8 pork sausages
– 1 tbsp vegetable oil
For the Mash:
– 2 lbs (900g) potatoes, peeled and chopped
– 4 tbsp butter
– 1/2 cup (120ml) milk
– Salt and pepper, to taste
For the Onion Gravy:
– 2 tbsp vegetable oil
– 2 large onions, thinly sliced
– 1 tbsp all-purpose flour
– 2 cups (480ml) beef or vegetable broth
– 1 tbsp soy sauce
– Salt and pepper, to taste
Instructions:
1. **Cook the Sausages:**
– Heat the vegetable oil in a large skillet over medium heat.
– Add the sausages and cook, turning occasionally, until browned and cooked through (about 15-20 minutes). Remove from the skillet and keep warm.
2. **Prepare the Mash:**
– Boil the chopped potatoes in salted water until tender (about 15 minutes).
– Drain and return the potatoes to the pot.
– Add butter and milk to the potatoes and mash until smooth. Season with salt and pepper to taste.
3. **Make the Onion Gravy:**
– Heat vegetable oil in a saucepan over medium heat.
– Add the sliced onions and cook until caramelized and golden brown (about 15 minutes), stirring occasionally.
– Stir in the flour and cook for 1-2 minutes.
– Gradually add the broth and soy sauce, stirring constantly until the gravy thickens.
– Season with salt and pepper to taste.
4. **Serve:**
– Plate the sausages on a bed of mash.
– Spoon the onion gravy over the sausages and mash.
Enjoy your classic bangers and mash!
