Name: Ultimate Bangers and Mash
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 600g Potatoes; 12 Sausages; 2 Tbsp Salted Butter; 300ml Whole Milk; 800g Petit Pois; 1 Lemon; 1 Tsp English Mustard; 2 Red Onions; 1 Beef Stock Cube; 1 1/2 Tbsp Plain Flour; 1 Tbsp Red Wine Vinegar; Bunch of Parsley; Olive Oil

Ultimate Bangers and Mash

After 3 years of tweaking, this is our definitive bangers and mash recipe. With a lovely, thick red onion gravy. The most warming dish about.

British Comfort Sausages

Firstly, chop up your potatoes (leaving the skins on) and add them to a pan of boiling water. Sprinkle in some salt and leave the potatoes to boil until soft.

Whilst the potatoes boil, it’s sausage time. Pour a large glug of olive oil into a frying pan, then add in your sausages. Fry these on a low heat until they have browned all over.

Gravy time. Slice your red onions and add them to a frying pan along with a glug of olive oil. Once the onions are soft, crush in the stock cube and add your flour. Mix them into the onions.

Pour in your red wine vinegar along with 100ml of boiling water. Stirring continuously until you have a nice smooth gravy, and then chop half of your parsley and add it to the gravy.

Time to boil your peas. Cover your peas in boiling water and bring to the boil for around 3 minutes. Once boiled, drain them and add to the pan the juice of 1 lemon, a tablespoon of olive oil and a sprinkling of pepper. Then, mash the peas roughly, leaving a bit of crunch.

Once your potatoes have boiled and are soft, drain the water from the pan and put them back into it. Add in your butter, milk and a tsp of mustard, along with a sprinkling of salt and pepper. Mash this all together until it is nice and smooth.

Get the mash, peas and sausages onto a plate, pour over your gravy and finish with a big dollop of English mustard on top.