Bangers and Mash
Bangers and Mash — a meat recipe, 5 ingredients, about 30 min.
contains dairycontains meat
Ingredients
US
Metric
- 2–3 good British butcher's sausages per person
- 2 medium-to-large potatoes per person (Maris piper potatoes are good.)
- A little vegetable oil
- Some butter or margarine
- A splash of milk
Make it lactose-friendly
- Some butter or margarine → plant butter, ghee (mostly lactose-free), or olive oil
- A splash of milk → lactose-free milk, oat milk, or almond milk
Steps
- Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up.
- Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over.
- Once they've been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).
- Peel the potatoes and chop them roughly into pieces around 1 or 2 cm thick. Add them to a large pan of boiling water and boil vigorously for 15 minutes.
- When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more).
- Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0