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How To Make Sausage And Mash

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How To Make Sausage And Mash
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Sausage and Mash Recipe. Two very English main ingredients combine exquisitely in this quintessential English dish. Put this into your 'My Jug' category for future reference. Appreciate our Sausage and Mash recipe. Enlarge Sausage and Mash Recipe. Two very English main ingredients combine exquisitely in this quintessential English dish. Put this into your 'My Jug' category for future reference. Appreciate our Sausage and Mash recipe.
Serves:
1
Preparation Time:
5 minutes
Cooking Time:
15 minutes
Total Time:
20 minutes
Oven Temperature:
180° c  -  360° f

Step 1: You will need

  • 6 sausages
  • ½ kg potatoes
  • 1⁄8 ltr milk
  • 25 g butter
  • salt
  • pepper
  • chopping board
  • kitchen knife
  • potato masher
  • large saucepan
  • baking tray

Step 2: Preparation

Switch on the oven and set it to a temperature of 200ºc. Peel and slice the potatoes. Lay the sausages out on a baking tray.

Step 3: Boil the potatoes

Potatoes will take 15-20 minutes to boil up ready for mashing. Put them into a saucepan of boiling water and cook on a low heat.

Covering most of the pan with a lid will mean you'll be able to save energy by using a lower heat.

Step 4: Cook the sausages

The sausages will take about 15 minutes to cook. Half way through this period they'll need to be pricked with a sharp knife, to allow the fat to escape, and then turned over.

Step 5: Potatoes

Potatoes vary in the amount of time they take to cook. You'll know your potatoes are ready for mashing when you can stick a fork in them and they are completely soft.

At this stage, drain the water away and mash them up enthusiastically. Add a large chunk of butter plus a pinch of salt and some pepper, and mash some more.
Then add milk, and mash some more until the consistency feels right for you - this varies according to taste- you can go lumpy or smooth.

Now add the sausages steaming from the oven.
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Tips & Comments
  2. willy123

    never prick sausages,it lets all the juices out and they wil taste dry.furthermore,one does`nt need all that oil,just lower cookin temp,or grill them.

  3. mistee2211

    Decent sausages dont need to be pricked if cooked properly (which in my opinion should not be in the oven) my grand mother told me that they used to have to prick the sausages because they were full of cheaper cuts of meat and they used to explode (hence the name bangers). The recipe is great up to a certain point but I could not eat it without gravy because it would be too dry.

  4. marcdominic

    Agreed, never prick a sausage – the skins let excess fat leach out as you cook them leaving a tender, flavoursome sausage. One way to cook them is start them off in water, say up to about half their height in a suitable pan. This way you don’t need to add any oil. As the water boils off turn the heat down and finish the sausages in their leached natural oil. Cooking them this way you can leave the insides slightly under done, because they’ve been up to 100 degrees the boiling process – makes for a lovely sweet centre with crispy outsides. I wouldn’t leave out the onion (and possibly red wine) gravy though…

  5. oleonepace

    Use the best sausages you can find and NEVER NEVER NEVER prick them! Onion gravy's good too.

  6. Anonymous

    GRAVY?! ONIONS?! This is shocking.

  8. Anonymous

    argh ... learn 2 compress your audio, it sounds like baaaaaalls

  9. Anonymous

    I've always found the best way to cook sausages is to deep fry them. The hot oil all round the sausage expands the skin evenly and the sausages won't burst.

  10. Anonymous

    I agree you cant havs sausage & Mash without gravy. onions optional