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Bangers and mash - a classic
( 2 adults and 2 kids )
- 800 gramspotatoes
- 50 gramsbutter
- 100 mlmilk
- 8 grill sausages
- 1 onion
- 4 tbspbalsamic vinegar
- 0.5 tbspdijon mustard
- 2 tbspbrown sauce- or worcestershire sauce
- 1 cubevegetable stock
- 600 mlwater
- corn flour
- olive oil
- pickled beets
- 400 gramspeas- fresh or frozen
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About the recipe
Hurray! One of the best classics, bangers and mash! The dish is super simple and easy to make with mash, sausages and onion compote. We've served it with fresh peas. Get excited, as this dish tastes a lot better than it often looks! Enjoy!
1. Peel and roughly dice the potatoes. Cook until tender in a pot of unsalted water - this takes about 15-20 minutes.
2. Drain the potatoes, add the butter and whisk well with a whisk. Warm up the milk in a pot or the microwave. Add the milk while you whisk, until the mash has your preferred consistency. Season to taste with salt and pepper.
3. Cook the sausages in oil on a pan or throw them on the grill, if weather and mood permits.
4. Thinly slice the onion and cook in a bit of olive oil on a hot pan, until they're beautifully golden and fragrant. Add vinegar and stir well, until the liquid evaporates - it can smell a bit harsh, so crank up the extractor fan!
5. Add mustard, brown sauce, crumbled stock cube and water and stir well. Season with salt and pepper to taste, and thicken with a bit of corn flour stirred out in a cup of water.
6. Serve the dish with pickled beets and fresh peas - or use frozen peas, that you give a quick boil in a pot for 3 or so minutes.