BANGERS AND MASH (SAUSAGE WITH ONION GRAVY)
Bangers and Mash” is the affectionate British slang for sausages and mashed potato, served with gravy. “Bangers” refers to the sausages – named as such because back then, sausages would burst open “with a bang!” when cooked unless you pricked with a fork. This is so easy to make, you will never ever use a store bought gravy powder! Don’t forget the Hot English mustard on the side.
- 1/2 tablespoon oil
- 8 pork sausages
- 1 large onion, halved and finely sliced
- 2 garlic cloves, minced
- 3 tablespoons cakeflour
- 2 cups beef stock/broth
Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes. Remove sausages onto a plate. Turn heat down to medium.
You need around 2 tablespoons oil left in the skillet. If you have much less, add a bit of butter or oil. Add onion and garlic, cook until golden brown – around 4 minutes. Add flour and mix through.
Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
Simmer, stirring, until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it. Season with salt and pepper.
Serve sausages with plenty of gravy, with mashed potato and peas on the side.
Recipe and Photo: Elize de Kock