Wednesday, 28 May 2014


Who doesn't love "Bangers and Mash". It has to be one of those British classics that I call "comforty food" - perfect after you have had a rubbish day in work or on a cold rainy evening. Now I like to cook but I've not gone as far as making my own sausages, that's just crazy talk! This is a guide to my perfect mash and homemade gravy. Everyone has their own way of making these so I'm not saying your way is not perfect if you do things differently but maybe you will pick up a few techniques and flavor ideas to try out next time you tackle this beauty of a dish.

Perfect Mash

4 Baking Potatoes
2 Tbsp Butter
1 Tbsp Wholegrain Mustard
100ml Semi Skimmed Milk
Salt And Pepper To Season

  1. Peel and cut your jacket potatoes into quarters and place into a pan of boiling salted water. Boiling time depends on the size of your quarters but around 15 minutes should be enough. Just make sure they are soft enough to mash. 
  2. Once boiled, drain the potatoes and then place back in the pan with the butter, mustard and milk and start mashing. Halfwaythrough the mashing, beat the potatoes with a wooden spoon for a minute or two. This helps to make the potatoes become smooth and gets all the mustard flavor to run equally right though them. 
  3. Mash again until all lumps have gone and season with salt and pepper to taste.

Perfect Onion Gravy

Now this recipe calls for some olive oil, however I suggest for a great flavor burst that if you make one of my One Shot Sunday Roast that you save the drained juices/herbs left in your roasting tin after the veg has roasted along with the drained juices from the tray you roast your meat in too. Keep it in your fridge and then when you come to make this gravy replace the olive oil with the saved juices. This will add so much more flavor to your gravy. Don't fret if you don't have any saved juices, this gravy is delicious with just olive oil - the juices just nudge it up to the perfect status we're going for.

1 Sliced Red Onion
1 Tbsp Butter
Handful Chopped Mushrooms
2 Tbsp Olive Oil (Or Your Roasting Juices)
1 Tbsp Balsamic Vinegar
1 Tbsp Light Brown Sugar
500ml Beef Stock (And A Smidge More If Needed
Salt And Pepper To Season
Cornflour (If Needed)

  1. In a large sauce pan (large enough to hold all the ingredients), add your onions with the butter and fry until the onions are just beginning to go soft, stirring every now and then. Add in the mushrooms and fry for a further 5 minutes.
  2. Add in the oil or juices, balsamic and brown sugar and fry for 5 minutes. Keep stirring constantly at this point so that nothing sticks to the pan.
  3. Add in the stock and season before bringing to the boil then reduce to a simmer for around 15 minutes. 
  4. After the 15 minutes you can either add more stock to thin or cornflour to thicken your gravy depending on your personal preference.
  5. Transfer to a jug or gravy boat and place centre stage on the dinner table ready to cover your bangers and mash.

So all you need to do is cook your sausages. This all depends on the make of sausage you buy so follow the instructions and cook them just in time for when you think your other components will be ready.

If your nervous about having three things on the go I suggest making the gravy early and then warming in through before serving. You can probably then start cooking the sausages as your potatoes are on the boil. I'd leave your oven on a low heat if not in use so you can keep things warm if needed.

This recipe can serve four but Jon and I have polished this off between us before. 
A massive plate of "Bangers and Mash" for dinner!
When it's this good!

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