Ultimate Bangers and Mash

Finished2_Bangers&Mash

Originally posted at: http://cheapfeasts.co.uk/2014/03/20/ultimate-bangers-and-mash/

Sausage and mash is definitely the ultimate meal when it comes to feel-good, comfort food. Served with a delicious onion gravy, bangers and mash is such a classic British favourite that everyone loves (and if you don’t, you’re a little bit weird).

I add spinach to my mashed potato as I prefer it, but just leave this part out if you don’t like/don’t want spinach.

Leftovers should be fine to reheat for around three days if kept in the fridge.

Serves: three people.

Cost per person: £0.68 (price based on Tesco Value ingredients)

Ingredients:

  • 6 sausages
  • 3 baking potatoes
  • 1 onion
  • 50g spinach
  • 50ml milk
  • 25g butter
  • 1 beef stock cube
  • 1 tsp flour
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Preheat the oven to 180C.

2) Peel and dice your potatoes and put them on to boil.

Potato_Bangers&Mash

3)  Pierce your sausages a couple of times with a knife, and cook according to the instructions on the packet – they’ll probably need about 20-30 minutes in the oven.

Sausages_Bangers&Mash

4) Finely chop the onion and fry on a medium heat for about 10 minutes.

Onions_Bangers&Mash

5) Turn the heat down to low and add half the butter.

Butter_Bangers&Mash

6) Add the flour, stirring constantly for a few minutes until it’s absorbed.

Flour_Bangers&Mash

7) Mix the stock cube with 300ml boiling water and add to the onions. Season with herbs, salt and pepper. Turn the heat back up to medium and simmer for about 10 minutes, until thickened.

Gravy1_Bangers&Mash

Gravy2_Bangers&Mash

8) When the potatoes are cooked add the spinach and return to the boil. Drain and mash with the rest of the butter and the milk, and season with salt and pepper.

Spinach_Bangers&Mash

Mash_Bangers&Mash

9) Serve with the sausages and as much gravy as possible!

Finished1_Bangers&Mash

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