How To Make Bangers And Mash
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How To Make Bangers And Mash
Chef Steve Vardy shows how to cook sausages, creamy mash and onion gravy. This British classic is an all-time comfort food favourite. Learn to make your bangers and mash even better with these tips from a top chef.
- Prep:
- 10m
- Cook:
- 25m
- Total:
- 35m
- Serves:
- 2
- Temp:
- 180° c - 360° f
Ingredients
- 900 g potatoes
- 6 thick quality sausages
- 2 medium onions, sliced
- 2 tsp butter
- 3 tsp single cream
- 2 tsp grain mustard
- 2 medium onions
Step 1: Boil Potatoes
Slice your potatoes into roughly equal size pieces. Place in a pot of cold water and heat. Bring to the boil and simmer for 20 minutes on a medium heat.
Step 2: Pan-Fry The Sausages
Add a splash of cooking oil to the pan. Heat the oil, add the sausages to to the pan and fry for 10 minutes. Finish the sausages in the oven at 180C for 5 minutes.
Step 3: Fry The Onions, Heat The Gravy
Roughly chop an onion and add to a hot pan with oil. Once the onions have softened, add some prepared gravy on the hob and heat.
Step 4: Mash The Potatoes
Once the potatoes are soft, remove from the pan and drain in a sieve. Add 2 tbs butter, 3 tbs of single cream and 2 tsp grain mustard to the mash and mix well.
Step 5: Combine
Remove the sausages from the oven, spoon out the mash and pour over the onion gravy. Serve.