Bangers and mash

Bangers and mash.
Bangers and mash. Photo: Natalie Boog

This includes a recipe for onion gravy which goes very well with this dish. The mashed potato, with its cream and butter, tastes really amazing but is probably best kept for special occasions.


100g butter

1 tsp sugar

2 large brown onions, thinly sliced

1 tbsp red-wine vinegar

200ml beef stock

Sea salt

Freshly ground white pepper

6 medium desiree potatoes, peeled and sliced into 1cm-thick rounds

1 head garlic, cut in half

100ml cream

8 good quality sausages

2 tbsp chopped parsley


To make the onion gravy, melt 50g butter in a heavy-based saucepan and add sugar and onions.

Cook slowly until caramelised, about 30 minutes.

Add vinegar and cook for five minutes.

Add stock, season with salt and pepper and simmer for 15 minutes.

Meanwhile, steam the potatoes and garlic until soft.

Pass through a vegetable mouli or use a potato masher, although the texture won't be as smooth. If using a masher, remove the garlic first.

Boil remaining butter and cream and stir into potatoes. Season to taste and keep warm.

Grill sausages, spoon mash onto four plates, place two sausages on top and pour over onion gravy.

Sprinkle with chopped parsley and serve.