⏱ 45 min 💰 ~$2.50 / serving 🥗 13 ingredients

Bangers and Mash

Name: Bangers and Mash
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Everyday
Ingredients: 8 pcs Sausage; 900 g Potatoes; 2 pcs Onion; 60 g Butter; 2 tbsp Wheat flour; 1 pcs Beef stock; 400 ml Water; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 120 ml Milk; 1 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Pepper

✓ Egg-Free ✓ Nut-Free

Contains statutory allergens: Milk / dairy, Gluten, Fish, Mustard

👥 Servings

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Ingredients (13)

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Sausage

8 pcs

Potatoes

900 g

Onion

2 pcs

Butter

60 g

Wheat flour

2 tbsp

Beef stock

1 pcs

Water

400 ml

Worcestershire sauce

1 tbsp

Dijon mustard

1 tsp

Milk

120 ml

Olive oil

1 tbsp

Salt

1 tsp

Pepper

0.5 tsp

Instructions (6)

Peel and cut potatoes into chunks. Boil in salted water for 15–20 minutes until completely fork-tender.

Potatoes 900 g

Heat olive oil in a skillet over medium heat. Fry sausages gently for 12–15 minutes, turning frequently until nicely browned and cooked through. Remove and keep warm.

Olive oil 1 tbspSausage 8 pcs

Melt half of the butter in the same pan. Add thinly sliced onions and cook slowly over low heat for 15 minutes until caramelized and golden.

Butter 25 gOnion 2 pcs

Sprinkle flour over the caramelized onions and stir for 1 minute. Gradually pour in water with crumbled beef stock cube, Worcestershire sauce, and Dijon mustard. Simmer until rich and glossy.

Wheat flour 2 tbspWater 400 mlBeef stock 1 pcsWorcestershire sauce 1 tbspDijon mustard 1 tsp

Drain potatoes. Mash thoroughly with remaining butter, milk, salt, and black pepper until rich and creamy.

Butter 35 gMilk 120 mlSalt 1 tspPepper 0.5 tsp

Spoon warm mashed potatoes onto plates, top with browned sausages, and ladle warm onion gravy generously over the top.