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London "Bangers" & Mash with Onion Gravy

What's the big idea?

"Bangers" is a term for English sausages; the name is believed to come from the habit of sausages bursting in the pan with a "bang" if cooked too quickly. Bangers and Mash is quick and easy to make, is an extremely popular meal in English pubs, and is also great favorite with children.
There's no strict rule about what sausages you use - just use ones you like (or like the sound of), and enjoy!

Shopping List

Here's the list of what you need:

  • 2 tablespoons vegetable oil
  • 8 large sausages of your choice
  • 2lb potatoes, peeled and quartered
  • 6 tablespoons milk
  • 2oz butter, cubed
  • Salt and ground black pepper
For the Gravy
  • 2 medium onions, peeled and thinly sliced
  • 2 tablespoons vegetable oil
  • 1oz butter
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1¼ pints beef stock
  • 1 tablespoon corn starch/corn flour
  • Salt and black pepper

What To Do

  • Heat the oil in a large frying pan, turn the heat to medium and fry the sausages, turning occasionally, until the sausages are golden brown and firm
  • Remove the sausages from the pan and keep warm
  • Boil the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash
  • Meanwhile, make the gravy. Heat the oil and butter in a large saucepan over a gentle heat
  • Add the onions and cover with a lid. Cook slowly for 10 minutess or until the onions are soft and translucent
  • Add the sugar and balsamic vinegar and stir well. Continue to cook for a further 5 minutes
  • Add the stock, bring to the boil and then simmer - uncovered - for 5 minutes
  • In a jug or bowl mix the corn starch/flour with a little cold water to form a thin paste
  • Pour the starch mixture into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened
  • Add the milk and butter to the potatoes and mash thoroughly. Season with salt and pepper
  • To serve, spoon the mash onto four warmed plates, place two sausages on the top of the mash and pour the hot onion gravy over

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