Bangers and Mash Recipe at MyDish

Bangers and Mash

4 stars based on 5 reviews Rate this Recipe


  • GRAVY:
  • 1. Heat the butter and the oil in a pan, on mdeium heat, adding the onions and garlic once the oil is hot enough. Cook for 4 minutes.

  • 2. Add the sugar, cooking for 2 minutes.

  • 3. Add the thyme and cook gently until the sauce had reduced by two-thirds. Then add the beef stock and reduce further by four-fifths.

  • 1. Cook the potatoes in a pan of boiling water for 20 mintues.

  • 2. Season with salt and pepper before adding the milk, cream and butter.

  • 3. Then simply mash the ingredients together until smooth.

  • 1. Fry the sausages for about 10 minutes in a pan of oil.

  • Serve all together.
  • Comments Add your comment


    •  GRAVY
    • 50g unsalted butter
    • 1 teaspoon olive oil
    • 4 sliced onions
    • 2 chopped garlic cloves
    • 1 teaspoon fresh thyme
    • 1 teaspoon sugar
    • 1kg peeled potatoes cut into chunks
    • 100ml double cream
    • 100ml milk
    • 20g butter
    • 12 sausages

    By Views 6271  Added Fri Jul 18 2008

    Just like my mother makes me. Can't go wrong with this!


    Always cook good old bangers and mash on bonfire night, a tasty treat to have when we have come in from the cold after watching fireworks - a real winner and goes down well with warmed cider or mulled wine! Read More