Bangers and Mash: The Classic Version

Cumberland Sausages, rich Onion Gravy and a decadent Buttermilk Mashed Potato, comfort food of the highest order.

A true classic, buttery and creamy mashed potatoes, rich and meaty sausages and a delicious onion gravy. Comfort food at it’s finest. This is the simple weeknight classic that I genuinely cannot turn down. I make this probably once a week, on occasion maybe more than once a week. It always leads to clean plates, and happy diners in my house, so it’s an absolute must to me.

For this I like to cook the Mashed Potatoes the same way as in the Gnocchi recipe, because it leads to the smoothest product for the potatoes.

Buttermilk Mashed Potatoes:

• 4 large potatoes

• Butter, cubed

• Milk

• Buttermilk

• Salt

Method:

Bake the potatoes on a bed of salt at 180C until soft.

Pass the potatoes through a sieve to get a fine texture.

Place the mash in a pan with a small amount of milk, and allow to heat through.

Add butter in stages, whisking the whole time to avoid splitting the butter.

Once the desired texture has been reached finish with a small amount of Buttermilk to add a slight acidic note to counteract all of the richness from the butter and beef.

Sausages:

I like to use butchers sausages, pan fried to a golden brown.

Onion Gravy:

• 1 Red Onion Sliced

• 1 tsp Demerera Sugar

• 1 tbsp Butter

• 1 tbsp Sherry Vinegar

• 250ml Beef Stock

Method:

Slowly cook down the onions for a couple of minutes and once they get soft and then add in the sugar and let caramelise a little bit.

Add the vinegar and deglaze.

Add the butter and emulsify.

Add the Beef Stock and allow everything to come together.

Assembly:

A large portion of Mashed Potatoes, with the sausages on top, and then top with a hearty portion of Gravy.