Classic Bangers and Mash

Name: Classic Bangers and Mash
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 581 grams homestyle beef gravy; 59 milliliters melted butter; 2 chicken bouillon cubes; 1 Tbsp cooking oil; 237 milliliters warm milk; 1 large onion, sliced and separated into rings; 2 teaspoons crumbled dried oregano; 8 links pork sausage; 1 kilograms potatoes, peeled and quartered

You can never have too many side dish recipes, so give Classic Bangers and Mash a try. Watching your figure? This gluten free recipe has 404 calories, 12g of protein, and 21g of fat per serving. This recipe serves 4. If you have oregano, butter, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.

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Potato

Water

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Frying Pan

Drain, leaving the potatoes in the pan.

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Potato

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Frying Pan

Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.

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Bouillon Cube

Potato

Butter

Milk

Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness.

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Cooking Oil

Sausage

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Frying Pan

Remove from the skillet and drain on paper towels.

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Paper Towels

Frying Pan

Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.

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Onion

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Frying Pan

Heat the gravy in a pan over medium heat.

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Gravy

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Frying Pan

To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.

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Potato

Sausage

Oregano