head Bangers N Mash pit

A huge pile bangers and mash, lathered with a rich gravy. How can anyone resist?

Even though the ingredients are simple to find, it pays to buy quality sausages from your butcher and not cheap ones from the supermarket. Use whatever variety of sausage you like best.

Can't go wrong with Bangers n’ Mash.

Nothing fancy for this wholesome meal. Great for a quick dinner.

RECIPE

Makes 2 Serves

Preparation & Cooking Time: Roughly 25 Minutes

6 Sausages

1 tablespoon oil

Mashed Potatoes

500 Grams Potatoes, Peeled and Quartered

Water

1 Shallot (Spring onion, scallion)

300 Millilitres Milk

2 Tablespoons Margarine or Butter

Gravy

2 Tablespoons Instant Gravy

1 Cup - 250 Millilitres Boiling Water

INGREDIENTS

DIRECTIONS

Peel and quarter the potatoes. In a pot add the potatoes and add enough water to completely cover them. Bring it to a boil then simmer on medium-low heat. Cook the potatoes for 20 minutes while you cook your sausages.

Heat up some oil in the pan on medium heat. Add the sausages. Turn them over after cooking for a few minutes. Turn them over a few times over the next 10 minutes.

Finely chop the scallions. Set aside. This is the instant gravy I use. It tastes almost like gravy made from scratch but with much less fuss. Make the gravy according to packet instructions. Don't forget to keep turning the sausages! You should cook them for 15-20 minutes in total. After that, drain your sausages while you prepare the mashed potatoes.

The potatoes should be cooked after 20 minutes. Drain them. Add milk, butter and shallots. Mash with a potato masher or a fork, until it reaches your desired consistency. I like mine smooth and creamy.

Plate up the potatoes. Then add the sausages to how you want them plated up. Pour generous amounts of gravy over the bangers and mash. Enjoy!