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Bangers and Mash
England — Mother recipe · en it
A classic English dish featuring sausages baked in their own juices and mashed potatoes.
📷 Jen Arrr — CC BY 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 4 sausages
- 500g potatoes
- 2 onions
- 200ml beef broth
- 2 tablespoons butter
- salt and pepper to taste
- 1 tablespoon olive oil
Method
- Chop the onions and sauté them in a pan with olive oil until they become translucent.
- Chop the potatoes into cubes and add them to the pan with the onions. Add the beef broth, cover, and cook over medium-high heat until the potatoes are al dente.
- While the potatoes are cooking, place the sausages in a pan and cover with a lid. Cook over medium-high heat for 15-20 minutes, checking occasionally.
- Once the sausages are cooked, turn off the heat and let them cool for a few minutes.
- Use a sharp knife to slice the potatoes open, add the butter and mash with a fork. Season with salt and pepper to taste.
- Serve the hot sausages on a plate, topped with the mashed potato and season with salt and pepper.
The story
Bangers and mash originated in the late 19th century when sausages (called 'bangers' in English) and potatoes (a plentiful and inexpensive crop) were often combined to create a hearty dish.
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