Bangers and mash

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2085
Banger and mash Easy Food

Serves 4


For the sausages and onion gravy:
8 sausages
2 onions, sliced
½ tsp dried mixed herbs
1 tbsp fresh rosemary, chopped
½ tsp English mustard
600ml beef stock
Salt and black pepper
2 tsp butter, at room temperature
2 tsp plain flour


For the mash:
900g potatoes, peeled and chopped into 2cm cubes
50g butter
100ml milk


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the sausages in a roasting tin. Cook in the oven for 10-12 minutes, then turn the sausages and return to the oven for a further five minutes until nicely browned.
  3. Add the onions to the roasting tin. Mix the dried herbs, rosemary, mustard and stock together in a jug and pour over the sausages and onions. Return to the oven for 20 minutes or until the sausages are thoroughly cooked in the onion gravy. Season to taste.
  4. Meanwhile, cook the potatoes in a pan of salted boiling water until soft. Drain well and mash.
  5. Combine the butter and milk in a small jug and microwave until the butter has just melted. Add to the mashed potato and mix until smooth. Season with salt and black pepper and then set aside.
  6. To finish the onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover with foil.
  7. Place the baking tray onto the hob over a medium-high heat. Add the flour and butter mixture and whisk until combined. Continue to whisk over the heat for 3-4 minutes or until the gravy has thickened. Add the sausages back to the tray and warm through for 1-2 minutes.
  8. Serve the sausages and mash with the onion gravy spooned over.

Per serving: 404kcals, 20.7g fat (10.6g saturated), 43.6g carbs, 6.1g sugars, 12.4g protein, 7.1g fibre, 0.844g sodium

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