The Hole Story (No. 13) (Bangers and Mash)

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STEP THREE: Place the cubed potatoes in a large saucepan and cover with 1-inch of water. Over medium-high heat, bring the potatoes to a gentle boil. Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over. Eggs is Eggs, What a Shower, Caution Chimps at Work, Buzz Off, Who Flew?, Puddle Muddle, Chimperdale Farm, Footprints in the Snow, Feat of Clay

Eggs is Eggs, ABC for Chimps, Ghost Boast, Spell of Trouble, What a Shower, Caution Chimps at Work, Buzz Off, Who Flew?, Puddle Muddle, Chimperdale Farm, Bovine Bovver, Footprints in the Snow The onion gravy is what really makes this sausage recipe. Onions not only add flavour, they also bulk up the gravy so you can really pile that gravy on and smotherthe sausages.Process shots: add sausages to pan with oil (photo 1), fry then remove (photo 2), melt butter and add sliced onion (photo 3), fry until soft/golden (photo 4). Traditionally you’d serve with peas, but I do not like peas (sorry, it’s my only fussy food pass). In reality though you can serve it with any veg, or even just as it is! Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher. The sausages are one of the main stars in this edible show, so it’s important to treat them right. For this recipe we’re going to be frying the sausages, mainly because you get a nice char, but also because you can use the leftover fat to create the onion gravy in the same pan (more on this in just a sec). Pan Fried Sausages

STEP NINE: Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions, if using, then serve hot. Okay, bangers and onion gravy are done, let’s talk mash. Whilst everyone has their way of making mashed potatoes, here’s what I like in mine: Tip!For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made in the oven at the same time the sausages are cooking! What to serve with Bangers and Mash Potatoes: You want a medium-starch potato like Yukon Gold, Dutch Cream, Desiree, or Maris Piper. This gives you a fluffy mash, but with plenty of taste. Cream– I love using cream, but you can use milk for a slightly less rich flavour. You can also use your preferred amount to thin out the mash as needed.Just to clear out the cobwebs, for those wondering what on earth Bangers and Mash are, they’re simply just Sausages and Mashed Potato. It’s thought that we Brits use the term ‘Bangers’ because sausages often pop and ‘bang’ when they fry in the pan. Me? I just use the term because it’s what I was brought up on and it’s fun to say 🤣. Anywho, follow me… T his is the first sausage recipe that comes to mind whenever I’m planning sausages for dinner! So obvious, I know… Onion Gravy In the event of a low-carb emergency, Creamy Mashed Cauliflower is a great alternative and unexpectedly delicious! – Nagi x

Process shots: boil potatoes (photo 1), drain (photo 2), add to pot with butter (photo 3), mash (photo 4), add cream, mustard and seasoning (photo 5), stir (photo 6).STEP FOUR: Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan. Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up. When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more).