Recipes > British Recipes > British Main Course Recipes > British Bangers and Mash Recipes
TRADITIONAL BRITISH RECIPE: Banger Sausages and Mash is something easy to eat all year around but with Guinness is especially good when you have guests at home or during St. Patrick's Day.
For the best result you should cook the Banger Sausages in a cast-iron skillet and you MUST make your own Mashed Potatoes. Please don't buy that horrible and unhealthy already prepared Mashed Potatoes.
If you are not really a Beer person then, go with the classic Bangers and Mash With Onion Gravy.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
For the Guinness Onion Gravy:
01- In a large skillet or frying pan, melt the Butter, over medium-high heat.
02 - Add Olive Oil and Onions and saute until caramelized (stirring often). This should take about 30 minutes.
03 - Once the Onions are ready, add the Flour and cook for about 3 minutes or until golden brown.
04 - Now, add Guinness, Dijon, Worcestershire Sauce, Sugar, Salt and Pepper and mix to combine well.
05 - Reduce the heat to low and simmer for about 10 minutes, or until it has thickened. Turn off the heating and keep warm until ready to serve.
For the Banger Sausages:
06 - Heat the Oil over medium heat in a large cast-iron skillet.
07 - Add the Banger Sausages and cook for about 10-15 minutes, or until evenly browned on both sides and cooked through.
For the Mashed Potatoes:
08 - Peel the Potatoes and cut into large chunks.
09 - Boil the Potato chunks in lightly salted water until soft.
10 - Once the Potatoes are ready. Drain and put them back in the pot.
11 - Add Milk and Butter in the pot with the boiled Potatoes and warm gently until the Butter has melted.
12 - Mash the Potatoes using either a potato masher, a fork, or a potato ricer.
13 - Lightly whip the Mashed Potato with a wooden spoon. Season with Salt and Pepper.
To Assemble:
14 - Place the Mashed Potatoes on plate, top with a Sausage and Guinness Onion Gravy.
Notes:
- Mashed Potatoes: cut the Potatoes into even-sized pieces so that they all cook at the same rate.
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