Bangers and Mash
You can fry or grill sausages quickly, but in this recipe they are cooked slowly (as recommended by Nigel Slater, no less) so as to really bring out the flavour. Some people like baked beans with their sausage and mash, some people like gravy, and some people don't need either.
- Prep
- 16 min
- Cook
- 37 min
- Total
- 53 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up.
Procedure
Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over.
Procedure
Once they've been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).
Procedure
Peel the potatoes and chop them roughly into pieces around 1 or 2 cm thick. Add them to a large pan of boiling water and boil vigorously for 15 minutes.
Procedure
When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more).
Procedure
Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher.
Notes, tips, and variations
You do not need to prick the sausages—that only lets tasty juices escape! Similarly you don't necessarily need to separate them one from another until after they've cooked.
Photo: avlxyz · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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