Dinner · 45 min · british

Bangers and Mash

A British dinner built around pork sausages and russet potatoes — on the table in 45 minutes.

✓ USDA-verified nutrition data

Ingredients

• 8 Pork sausages
• 2.5 lb Russet potatoes
• 5 tbsp Butter
• 0.5 cup Milk
• 3 Yellow onions
• 1.5 cups Beef broth
• 1 tbsp All-purpose flour

Steps

1. Start the sausages in a cold pan over medium heat, turning, until browned and cooked through — about 15 minutes. “Bangers” earned the name from cheaper sausages that burst in the pan; good ones just sizzle.
2. Boil the potatoes until tender, then mash with butter and warm milk until completely smooth. Season with salt and white pepper.
3. Caramelize the sliced onions in butter over medium-low heat for 20 minutes until deep amber. Dust with flour, cook 1 minute, then whisk in the broth and simmer into a glossy onion gravy.
4. Pile the mash high in warm bowls — a proper swoosh with a well in the middle for the gravy.
5. Top with sausages and ladle the onion gravy over everything. Peas on the side if you like, though purists argue they’re a distraction.

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