Bangers and Mash
Get ready to raise the stakes on comfort food! This classic British bangers mash recipe is a real mash-terpiece!
Ingredients
Method
Preheat the oven to 210°C.
Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.
Sizzle up your supper with this brilliant bangers and mash recipe!
Bring the best of traditional British pub grub to your table with this brilliant bangers and mash recipe. Plump, juicy sausages are baked in the oven until they’re golden and sizzling, and then sit atop a mountain of creamy mashed potatoes.
But this isn’t any mash, it’s next-level mash. The fluffy potatoes are whipped with butter, milk, and a generous dollop of crème fraîche for extra richness, but the real kicker for this bangers mash dish? A trio of mustards - Dijon, whole-grain, and dry - plus a crack of black pepper, giving every bite a tangy punch that’ll have you coming back for seconds (and thirds)!
This bangers and mash recipe is the ultimate comfort food crowd pleaser, perfect for a cosy night in or a hearty family feast. The sausages are the star, but the mash is the unsung hero - creamy, dreamy, and loaded with flavour. Want to take it up a notch? Serve your bangers & mash with a rich onion gravy or swap out your classic pork sausages for a Lincolnshire or a Cumberland, or even beef or chicken sausages.
