You can’t beat bangers and mash for easy weeknight comfort food. It’s a classic for a reason.
Simple veggies are the way to go here. Try good old peas and carrots. I’ve snuck some cauliflower into the mash too – it helps make it super creamy, not to mention extra nutritious.
Don’t skimp on the flavoursome onion gravy – that’s what makes the meal!
You can use any sausages you like (pork sausages are pictured in the photo), but my recommendation would be good quality beef sausages. Or beef and cheese sausages – even better!
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You can’t beat bangers and mash for easy weeknight comfort food. Serve with classic, simple veggies and don’t skimp on the flavoursome onion gravy!
Peel potatoes, cut into 2-3cm / 1in chunks and rinse. Cut cauliflower into florets. Place cauliflower and potatoes in a large saucepan, cover with water and bring to a boil. Cook for 20 minutes.
Meanwhile, thinly slice onions and crush garlic. Heat oil in a large high-sided frying pan on medium-high. Brown sausages all over, then remove onto a plate.
Reduce heat to medium and add butter to pan to melt. Stir in onions, garlic, rosemary and thyme. Cook until onions are tender (4-5 minutes). Mix in flour and cook for 30 seconds. Dissolve beef stock cubes in boiling water and gradually add to pan together with the vinegar, sugar and mustard. Bring to a simmer, then add sausages back to pan and cook, stirring occasionally, for 10-15 minutes, until sausages are cooked through and gravy has thickened.
PREPARE SERVING INGREDIENTS
Dice carrots into small pieces and place in a microwave-safe dish. Microwave for 1 minute. Add peas to dish.
When potatoes and cauliflower are cooked, drain well. Add butter, milk and mustard and mash or purée until smooth. Season to taste with salt and pepper. Return to a very low heat to keep warm if needed. Microwave carrots and peas for a further 2 minutes, until tender and hot.
Divide mash between warmed serving plates. Top with sausages and gravy; add veggies on the side.
WINE MATCH: A Central Otago Pinot Noir. Or a hearty ale!
GLUTEN-FREE OPTION: Choose gluten-free sausages. Use plain gluten-free flour and gluten-free stock cubes.
INGREDIENT SWAPS / NOTES: You can omit the cauliflower and use 800g / 1lb 12oz potatoes instead, though I definitely recommend trying the cauliflower! Don’t purée the mash if you only use potatoes (it will likely go gluey). Choose good quality sausages. I think beef work best, but you could use venison, pork or even chicken if you prefer.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave.