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Bangers and Mash

  • 8 Large baking potatoes, peeled and quartered.
  • 2 Teaspoons butter, divided.
  • 1/2 Cup milk, or as needed.
  • Salt and pepper (to taste).
  • 700 grams beef sausage.
  • 1/2 cup diced onion.
  • 1 packet dry brown gravy mix.
  • 1 cup water, or as needed.
  • Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth, season with salt and pepper.
  • In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside.
  • Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender.
  • Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
  • Pour half of the gravy into a square casserole dish so that is coats the bottom.
  • Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them then top with mashed potatoes.
  • Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
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