Bangers and Mash
The nickname 'bangers' for sausages dates from wartime rationing, when sausages contained so much water they would burst and pop when cooked.
A quintessential British pub dinner — grilled sausages piled onto creamy mashed potato, smothered in rich onion gravy.
Ingredients
Method
Grill or fry sausages until browned and cooked through, about 18-20 minutes.
Boil potatoes until tender, then drain thoroughly.
Mash with butter and milk until smooth and creamy.
Serve sausages on a bed of mash, smothered generously in onion gravy.
Drain the boiled potatoes very thoroughly and let them steam dry briefly before mashing for a fluffier result.
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