Classic Bangers and Mash
Description
Learn how to cook bangers and mash with this recipe for a hearty main dish that combines creamy potatoes, fried onions, smooth gravy, and pork sausage.
Ingredients
•
2 1/4 pounds potatoes, peeled and quartered
•
2 chicken bouillon cubes
•
1 cup warm milk
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1/4 cup melted butter
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1 tablespoon cooking oil
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8 links pork sausage
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1 large onion, sliced and separated into rings
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2 (10 1/4 ounce) cans homestyle beef gravy
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2 teaspoons crumbled dried oregano
Directions
1
Place potatoes into a large pan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain, leaving potatoes in the pan.
2
Stir bouillon cubes into warm milk until dissolved. Stir milk mixture and melted butter into potatoes. Mash potatoes until smooth and creamy.
3
Heat oil in a large skillet over medium-high heat. Prick sausages in a few places with a fork. Cook sausages in hot oil, turning often, until golden brown and juices run clear, 12 to 15 minutes, depending on thickness. Remove sausages from the skillet and drain on a paper towel-lined plate.
4
Add onion rings to the same skillet. Cook and stir over medium heat until rings are golden but still crisp, about 5 minutes.
5
Meanwhile, heat gravy in a small pot over medium heat.
6
Scoop mashed potatoes onto a large serving plate. Arrange sausages over potatoes; top with onion rings, drizzle with warm gravy, and sprinkle with oregano.