Banger’s and mash, also known as sausages and mash, is a traditional dish in the UK comprising sausages served with mashed potatoes. It may consist of one of a variety of flavored sausages made of pork, lamb, or beef. The dish is sometimes served with onion gravy, fried onions, or peas. To learn more click here. In our recipe, we use high-welfare pork, free-range chickens or Thai Angus dry-aged beef.

Sloane’s Bangers and Mash

Serves  4

2x 500g packets Sloane’s Lincolnshire (or a sausage of your choice)

500ml Sloane’s Onion Gravy

1kg large potatoes

150ml milk

100g butter

Salt & pepper

The ingredients

I like to use our Lincolnshire sausages for Bangers & Mash, but any British style sausage will do. 

 

Sloane’s Banger’s & Mash
Sloane’s Banger’s & Mash

 

How to cook

Cut your potatoes into 3-4cm chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing.

While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes. See here for our full sausage cooking instructions.

Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher or potato ricer.

Stir well and season with salt and pepper.

Warm the Onion Gravy in a pan until hot through.

Spoon the mash onto four warmed dinner plates, place three sausages on top of the mash, and pour the gravy over the dish.


Recipe by Joe Sloane