Bangers and Mash

Step 1

Peel the potatoes and cut them into quarters.1 ½ potatoes

Step 2

Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.

Step 3

Add the salt and bring to a boil.1 tbsp salt

Step 4

Reduce the heat to medium and cook for 20-25 minutes until tender to a fork.

Step 5

While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling. ¼ cup milk

Step 6

Once the potatoes are boiling, start cooking the sausages (see below) - set a timer for your potatoes!

Step 7

Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.

Step 8

Use a hand masher or potato ricer to mash until smooth.

Step 9

Add the butter and hot milk and stir to combine well.¼ cup hot milk4 tbsp butter

Step 10

Check the seasoning on your mash and add salt and pepper to taste.saltpepper

Step 11

Pour the oil into a large skillet or frying pan and heat over medium-high heat.1 tbsp oil

Step 12

Add the sausages to the pan and cook for 10-15 minutes, turning often.8 sausages

Step 13

While the sausages are cooking peel the onions and cut into half-moon shapes.2 onions

Step 14

Remove the sausages onto a plate and tent with foil.

Step 15

Turn the heat down to medium and add the butter and oil to the pan.1 tbsp butter1 tbsp oil

Step 16

Add the sliced onions, cook for 5-8 minutes until tender and starting to color.

Step 17

Reduce the heat to low, then add in the flour and cook for 2 minutes until well combined and lightly golden brown.2 tbsp AP flour

Step 18

Whisk in 1/4 cup of the broth. The mixture will become a very thick paste. Gradually whisk in 1/4 cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.1 ½ cup beef broth/stock

Step 19

Add the bouillon powder/paste.½ tsp beef bouillon

Step 20

Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.

Step 21

Add the mustard and heavy cream, taste and season with salt if needed.1 tsp mustardr2 tbsp heavy cream

Step 22

Return the sausages, and any juice that has collected, to the pan, and place over low heat to warm through, while you finish the mash.