Bangers & Mash

This recipe features in these meal plans: Take it easy.

Sausages and creamy mashed potato served with a red onion gravy, peas and carrots.

Ingredients

  • 4 medium baking potatoes (approx 320g each), peeled and diced
  • 1 medium red onion (approx 185g), finely sliced
  • 2 medium carrots (approx 125g each), peeled and cut into 4-5 cm batons
  • 8 pork sausages
  • 60ml of milk
  • 200g of frozen peas
  • 1 tbsp margarine/butter
  • 2 tsp English mustard
  • 200ml gravy, made up from gravy granules
  • 1 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £1.02
  • Store cupboard: Basic
  • Calories per serving: 809
  • 5-a-day per serving: 1.6
  • Print Recipe
Bangers & Mash photo
Tasty?

360 cooks think so

Method

  1. Preheat the grill. Separate and pierce the sausages and grill, turning occasionally, for 10-12 minutes, or until cooked through.
  2. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  3. While the potatoes and sausages are cooking, make the gravy. Heat the oil in a saucepan and fry the onion for 3-4 minutes, or until soft. Pour in the gravy and simmer until it thickens. Remember to keep an eye on the sausages under the grill.
  4. Next, cook the peas and carrots in lightly salted boiling water for 3-4 minutes to be ready at the same time as the sausages.
  5. Drain the potato and mash with the butter/margarine, mustard and milk until creamy. Season to taste with salt and pepper.
  6. Spoon the mash onto a plate, add the sausages, peas and carrots and pour on the red onion gravy.


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