bangers & mash
bangers & mash
Bangers & mash is a great comfort food classic. It’s always a crowd pleaser to serve guests and very inexpensive as well.
4 thick pork sausages
1 can white beans (400g / 14oz), drained
caramelised onion, to serve
1. Cover sausages with water in a medium saucepan. Simmer gently for 15 minutes, drain.
2. Heat a frying pan or skillet with some oil. Pan fry the cooked sausages until just browned all over.
3. Meanwhile, mash drained beans in the saucepan you used for the sausage simmering, adding a little olive oil if needed.
4. Serve mash on plates, topped with sausages & onions.
The onions can easily be prepared ahead and reheated. As can the mash and sausages.
You could also simmer the sausages until cooked then cool and refrigerate and save the browning step until you’re ready to serve.
variations for dietary requirements & fun
vegetarian / vegan – Skip the poaching step and replace the sausages with mushrooms or tofu and pan fry these until well browned.
fun – try different sausages.
real mash – boil two medium potatos until tender then pass through a potato ricer or mash with a masher until light and fluffy. Stir in 3-4 knobs of butter at room temperature.
no onions? – just serve with your favourite commercial chutney or tomato ketchup.
problem solving guide
too bland – Season with extra salt & pepper.
don’t feel like poaching the sausages – I know it’s a hassle but it really makes a difference to the flavour and especially texture of your sausages. Trust me, it’s worth the effort.
Great on its own or with a green salad. Or with the minted pea salad in the sides section.
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