Bangers and Mash, or sausages and mashed potato, is a British pub classic! Served with plenty of gravy, it is comfort food at its very best. Tender sausages, buttery, creamy English mashed potatoes, and plenty of rich, thick onion gravy! Serve a side of peas or some buttered veg, and you have a delicious, easy family meal.
Ingredients:
- Batchelors Smash The Original 176g (optional: +milk and butter for a more creamy texture)
- Blakemans British Pork Sausages 454g
- Batchelors Bigga Marrowfat Peas 300g
- Bisto Onion Gravy Granules 170g
- Oil
- Water
Method
- Pour the oil into a large skillet or frying pan and heat over medium-high heat.
- Add the sausages to the pan and cook for 10-15 minutes, turning often.
- While the sausages are cooking let’s make the mash: (for 3 servings) Put 88g of Smash into a bowl, add 425ml (approx. 3/4 pint) of boiling water and mix with a fork. Add more flake or water for desired texture. Chef's Tip! For an even more smashing taste, add butter or milk and season with salt & pepper.
- Quickly prepare the peas: It's easy peasy! It only takes a few minutes to heat it in a pot on the hob.
Empty contents into a saucepan. Heat gently for 3-4 minutes, stirring occasionally. Do not allow to boil.
- For the gravy: simply put 4 heaped teaspoons (20g) of Bisto Onion Gravy Granules into a measuring jug - for extra thick gravy, add more granules at this point.
Next, add 280ml (1/2 pint) of boiling water and stir vigorously and continually until you get a smooth gravy.
- You are all done! All you have to do is plate and enjoy this British pub classic!