Bangers and Mash
Pork sausages served with creamy mashed potatoes and Dijon mustard gravy thickened with flour.
TOTAL TIME
1 hr 10 min
ACTIVE TIME
1 hr 10 min
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Ingredients0/14
Ingredients14 items · 4 servings
1Maris Piper potatoes1.2kg
2Wateras needed
3Saltas needed
4Unsalted butter90g
5Whole milk100ml
6White pepperto taste
7Onion2piece
8Plain flour1tbsp
9Beef stock400ml
10Worcestershire sauce1tsp
11Dijon mustard1tsp
12Black pepperto taste
13Vegetable oil1tbsp
14Pork sausages8piece
| # | Product | Quantity | Unit | Notes | State | |
|---|---|---|---|---|---|---|
| 1 | 1.2 | kg | — | — | ||
| 2 | as needed | — | — | |||
| 3 | as needed | — | — | |||
| 4 | 90 | g | — | — | ||
| 5 | 100 | ml | warmed | — | ||
| 6 | to taste | — | — | |||
| 7 | 2 | piece | — | — | ||
| 8 | 1 | tbsp | — | — | ||
| 9 | 400 | ml | — | — | ||
| 10 | 1 | tsp | — | — | ||
| 11 | 1 | tsp | — | — | ||
| 12 | to taste | — | — | |||
| 13 | 1 | tbsp | — | — | ||
| 14 | 8 | piece | — | — |
Tools7 items
Hygiene
Wash your hands after the raw pork sausages.
Procedure39 steps
Mash43 min
1
the maris Piper potatoes
Maris Piper potatoes · 1.2 kg
⏱ 3 min
2
3
the water to the large pot → fill pot
Water · as needed
⏱ 1 min
4
the salt to the large pot
Salt · —
⏱ 30s
5
the salt and water mixture to a boil → rolling boil
⏱ 8 min
6
7
the maris Piper potato mixture → until completely tender when pierced with a knife
⏱ 19 min
8
the boiled potatoes
⏱ 1 min
9
the drained potatoes → steam-dry to remove excess moisture
⏱ 2 min
10
11
the unsalted butter to the large pot
Unsalted butter · 60 g
⏱ 30s
12
the maris Piper potato mixture → until butter fully absorbed
⏱ 2 min
13
the whole milk to the large pot
Whole milk · 100 ml
⏱ 30s
14
the maris Piper potato mixture → until smooth and creamy
⏱ 2 min
15
the salt to the large pot
Salt · to taste
⏱ 15s
16
the white pepper to the large pot
White pepper · to taste
Result · Seasoned mash · used in step 39⏱ 15s
Onion Gravy44 min
17
the onion
Onion · 2 piece
⏱ 1 min
18
19
20
the unsalted butter → fully melted
Unsalted butter · 30 g
⏱ 2 min
21
22
the salt to the wide saucepan
Salt · —
⏱ 15s
23
the seasoned buttered onions → until deeply golden and caramelised — stir occasionally
⏱ 22 min
24
the plain flour to the wide saucepan
Plain flour · 1 tbsp
⏱ 15s
25
the plain flour mixture → until well combined
⏱ 1 min
26
the onion and flour mixture → cook to remove raw flour taste
⏱ 1 min
27
the beef stock to the wide saucepan → gradually, stirring constantly to prevent lumps
Beef stock · 400 ml
⏱ 2 min
28
the worcestershire sauce to the wide saucepan
Worcestershire sauce · 1 tsp
⏱ 15s
29
the beef gravy
⏱ 30s
30
the dijon mustard to the wide saucepan
Dijon mustard · 1 tsp
⏱ 15s
31
the mustard gravy
⏱ 30s
32
the onion gravy → until thickened
⏱ 9 min
33
the salt to the wide saucepan
Salt · to taste
⏱ 15s
34
Sausages20 min
35
the vegetable oil
Vegetable oil · 1 tbsp
⏱ 2 min
36
the pork sausages to the large frying pan
Pork sausages · 8 piece
⏱ 30s
37
your hands with soap — you've been handling raw pork sausages
⏱ 30s
38
the pork sausage mixture → until deep golden brown all over and cooked through — turn regularly
Result · Cooked sausages⏱ 17 min
Plating1 min
39
the seasoned mash, seasoned onion gravy and cooked sausages onto the serving plate → Spoon mash onto warmed plate, top with cooked sausages, pour onion gravy over sausages and mash
Result · Bangers and Mash⏱ 1 min
Total Time1 hr 10 min
| # | Product | Quantity | Unit | Tool / Setting | Time / °C | Instruction |
|---|---|---|---|---|---|---|
| Mash43 min | ||||||
| 1 | 1.2 | kg | 3 min | the maris Piper potatoes | ||
| 2 | Peeled potatoesstep 1 | — | — | 2 min | the peeled potatoes → even chunks for even cookingResult · Potato chunks · used in step 6 | |
| 3 | as needed | 1 min | the water to the large pot → fill pot | |||
| 4 | — | 30s | the salt to the large pot | |||
| 5 | — | — | — | 8 min | the salt and water mixture to a boil → rolling boil | |
| 6 | Potato chunksstep 2 | — | — | 30s | the potato chunks to the large pot | |
| 7 | — | — | — | 19 min | the maris Piper potato mixture → until completely tender when pierced with a knife | |
| 8 | — | — | — | 1 min | the boiled potatoes | |
| 9 | — | — | — | 2 min | the drained potatoes → steam-dry to remove excess moisture | |
| 10 | Steam-dried potatoesstep 9 | — | — | 30s | the steam-dried potatoes from the large pot | |
| 11 | 60 | g | 30s | the unsalted butter to the large pot | ||
| 12 | — | — | — | 2 min | the maris Piper potato mixture → until butter fully absorbed | |
| 13 | 100 | ml | 30s | the whole milk to the large pot | ||
| 14 | — | — | — | 2 min | the maris Piper potato mixture → until smooth and creamy | |
| 15 | to taste | 15s | the salt to the large pot | |||
| 16 | to taste | 15s | the white pepper to the large potResult · Seasoned mash · used in step 39 | |||
| Onion Gravy44 min | ||||||
| 17 | 2 | piece | 1 min | the onion | ||
| 18 | Peeled onionsstep 17 | — | — | 1 min | the peeled onions | |
| 19 | Halved onionsstep 18 | — | — | 2 min | the halved onionsResult · Sliced onions · used in step 21 | |
| 20 | 30 | g | 2 min | the unsalted butter → fully melted | ||
| 21 | Sliced onionsstep 19 | — | — | 30s | the sliced onions to the wide saucepan | |
| 22 | — | 15s | the salt to the wide saucepan | |||
| 23 | — | — | — | 22 min | the seasoned buttered onions → until deeply golden and caramelised — stir occasionally | |
| 24 | 1 | tbsp | 15s | the plain flour to the wide saucepan | ||
| 25 | — | — | — | 1 min | the plain flour mixture → until well combined | |
| 26 | — | — | — | 1 min | the onion and flour mixture → cook to remove raw flour taste | |
| 27 | 400 | ml | 2 min | the beef stock to the wide saucepan → gradually, stirring constantly to prevent lumps | ||
| 28 | 1 | tsp | 15s | the worcestershire sauce to the wide saucepan | ||
| 29 | — | — | — | 30s | the beef gravy | |
| 30 | 1 | tsp | 15s | the dijon mustard to the wide saucepan | ||
| 31 | — | — | — | 30s | the mustard gravy | |
| 32 | — | — | — | 9 min | the onion gravy → until thickened | |
| 33 | to taste | 15s | the salt to the wide saucepan | |||
| 34 | to taste | 15s | black pepperResult · Seasoned onion gravy · used in step 39 | |||
| Sausages20 min | ||||||
| 35 | 1 | tbsp | 2 min | the vegetable oil | ||
| 36 | 8 | piece | 30s | the pork sausages to the large frying pan | ||
| 37 | — | — | — | — | 30s | your hands with soap — you've been handling raw pork sausages |
| 38 | — | — | — | 17 min | the pork sausage mixture → until deep golden brown all over and cooked through — turn regularlyResult · Cooked sausages | |
| Plating1 min | ||||||
| 39 | Seasoned mashstep 16 | — | — | 1 min | the seasoned mash, seasoned onion gravy and cooked sausages onto the serving plate → Spoon mash onto warmed plate, top with cooked sausages, pour onion gravy over sausages and mashResult · Bangers and Mash | |
| Seasoned onion gravystep 34 | — | — | ||||
| Cooked sausagesstep 38 | — | — | ||||
| Total Time | 1 hr 10 min | |||||
Nutritionper serving
Estimated · pre-cooking · 91% ingredients covered
| Nutrient | Per serving |
|---|---|
| 487kcal | |
| 11g | |
| 23g | |
| 13g | |
| 62g | |
| 6g | |
| 7g | |
| 973mg |
Ingredients0/14
Tools0/0
Recipe
Bangers and Mash
Pork sausages served with creamy mashed potatoes and Dijon mustard gravy thickened with flour.
HygieneWash your hands after the raw pork sausages.
Serves4
Total1 hr 10 min
LevelMedium
Ingredients
- Maris Piper potatoes1.2 kg
- Wateras needed
- Saltas needed
- Unsalted butter90 g
- Whole milk, warmed100 ml
- White pepperto taste
- Onion2 piece
- Plain flour1 tbsp
- Beef stock400 ml
- Worcestershire sauce1 tsp
- Dijon mustard1 tsp
- Black pepperto taste
- Vegetable oil1 tbsp
- Pork sausages8 piece
Tools
Chefs knife · Large pot · Colander · Spoon · Potato masher · Wide saucepan · Large frying pan
Method
Mash
1
Peel the maris Piper potatoes
3 minChefs knifeMaris Piper potatoes · 1.2 kg
2
Chop the peeled potatoes → even chunks for even cooking
Result · Potato chunks · used in step 6
2 minChefs knifePeeled potatoes · step 1
3
Add the water to the large pot → fill pot
1 minLarge potWater · as needed
4
Add the salt to the large pot
30sLarge potSalt
5
Bring the salt and water mixture to a boil → rolling boil
8 minLarge pot
6
Add the potato chunks to the large pot
30sLarge potPotato chunks · step 2
7
Boil the maris Piper potato mixture → until completely tender when pierced with a knife
19 minLarge pot
8
Drain the boiled potatoes
1 minColander
9
Rest the drained potatoes → steam-dry to remove excess moisture
2 minColander
10
Transfer the steam-dried potatoes from the large pot
30sSpoonSteam-dried potatoes · step 9
11
Add the unsalted butter to the large pot
30sLarge potUnsalted butter · 60 g
12
Mash the maris Piper potato mixture → until butter fully absorbed
2 minPotato masher
13
Add the whole milk to the large pot
30sLarge potWhole milk · 100 ml
14
Mash the maris Piper potato mixture → until smooth and creamy
2 minPotato masher
15
Add the salt to the large pot
15sLarge potSalt · to taste
16
Add the white pepper to the large pot
Result · Seasoned mash · used in step 39
15sLarge potWhite pepper · to taste
Onion Gravy
17
Peel the onion
1 minChefs knifeOnion · 2 piece
18
Halve the peeled onions
1 minChefs knifePeeled onions · step 17
19
Slice the halved onions
Result · Sliced onions · used in step 21
2 minChefs knifeHalved onions · step 18
20
Melt the unsalted butter → fully melted
2 minWide saucepanUnsalted butter · 30 g
21
Add the sliced onions to the wide saucepan
30sWide saucepanSliced onions · step 19
22
Add the salt to the wide saucepan
15sWide saucepanSalt
23
Sauté the seasoned buttered onions → until deeply golden and caramelised — stir occasionally
22 minWide saucepan
24
Add the plain flour to the wide saucepan
15sWide saucepanPlain flour · 1 tbsp
25
Stir the plain flour mixture → until well combined
1 minSpoon
26
Sauté the onion and flour mixture → cook to remove raw flour taste
1 minWide saucepan
27
Add the beef stock to the wide saucepan → gradually, stirring constantly to prevent lumps
2 minWide saucepanBeef stock · 400 ml
28
Add the worcestershire sauce to the wide saucepan
15sWide saucepanWorcestershire sauce · 1 tsp
29
Stir the beef gravy
30sSpoon
30
Add the dijon mustard to the wide saucepan
15sWide saucepanDijon mustard · 1 tsp
31
Stir the mustard gravy
30sSpoon
32
Simmer the onion gravy → until thickened
9 minWide saucepan
33
Add the salt to the wide saucepan
15sWide saucepanSalt · to taste
34
Add black pepper
Result · Seasoned onion gravy · used in step 39
15sWide saucepanBlack pepper · to taste
Sausages
35
Melt the vegetable oil
2 minLarge frying panVegetable oil · 1 tbsp
36
Add the pork sausages to the large frying pan
30sLarge frying panPork sausages · 8 piece
37
Wash your hands with soap — you've been handling raw pork sausages
30s
38
Pan-fry the pork sausage mixture → until deep golden brown all over and cooked through — turn regularly
Result · Cooked sausages
17 minLarge frying pan
Plating
39
Plate the seasoned mash, seasoned onion gravy and cooked sausages onto the serving plate → Spoon mash onto warmed plate, top with cooked sausages, pour onion gravy over sausages and mash
Result · Bangers and Mash
1 minSpoonSeasoned mash · step 16Seasoned onion gravy · step 34Cooked sausages · step 38
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