Bangers and Mash
Bangers and Mash is a local favourite in the UK. And we love it just as much here in Malaysia. Try this recipe out for yourself and let us know what you think!
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- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 3-4
- Category: Breakfast
- Method: Easy
- Cuisine: Western
1kg of Russet Potatoes, cut into quarters
1 Tablespoon of vegetable oil
8 Thick chicken/beef sausages
1 Holland onion, finely chopped
1 Teaspoon of Dijon mustard
230ml of beef stock
50g of unsalted butter
50ml of double cream/milk
1 Tablespoon of fresh parsley
1 Tablespoon of fresh chives
4 spring onions, finely chopped
1 Tablespoon of olive oil
1. In a large pot, boil the russet potatoes over medium heat for 10-15 minutes or until potatoes have softened.
2. In a saucepan, heat the vegetable oil over medium heat and sautee in the chopped onions until soft, but not coloured. Stir in the mustard and then pour in the beef stock. You may use chicken stock instead if you want.
3. Bring the mixture to a boil, then reduce to a simmer for 10 minutes or until the gravy has thickened. Add in salt and pepper, mix well. For extra flavour, you may add in rosemary to the gravy while it is simmering.
4. Next, in another frying pan, add a little vegetable oil and fry up the sausages until cooked through.
5. Drain the cooked potatoes in a colander, then mash it in a bowl. Add in butter, cream, salt and mix well with a wooden spoon. To get fluffy mash, stir the mash vigorously until light and fluffy. Toss in the parsley and chives until evenly mixed.
6. Then, to serve, Place mash potatoes onto individual plates, arrange the sausages onto the mash mounds and pour over the gravy.Garnish with the chopped spring onions. Serve hot.
Mash Potatoes can be made the night before, all you need to do is pop it in the microwave for 1 minute on high (covered) and it’ll be just as good!
Keywords: Bangers and Mash