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Bangers & Mash
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Bangers & Mash

1 hServes 4Nutri-Score C€€
from @hopecrosby_eatss23 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Lincolnshire sausagesMeat5 pieces
  • potatoes (peeled and chopped)Produce4 pieces
  • butterDairy30 g
  • milkDairy60 ml
  • saltSpices2 g
  • black pepperSpices1 g
  • onion (sliced)Produce1 piece
  • brown sugarPantry10 g
  • olive oilPantry30 ml
  • plain flourPantry70 g
  • eggsDairy2 pieces
  • milkDairy100 ml
  • peasProduce150 g
  • green beansProduce150 g
  • gravyPantry200 ml

per serving

Nutrition

464kcal

Carbs
44 g
Proteins
19 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Oven
  • Saucepan
  • Potato masher
  • Frying pan
  • Mixing bowl
  • Whisk
  • Muffin pan

step by step

Method

  1. Cook the sausages

    • Place the sausages in the air fryer or on a baking tray.
    • Air fryer: cook at 180 °C for 20 minutes. Oven: cook at 190 °C for 25 minutes.
    Step 1

  2. Make the mash

    • Boil the peeled and chopped potatoes until soft.
    • Mash them dry until as smooth as possible.
    • Add the butter, milk, salt and pepper, then mash again until smooth.
    Step 2

  3. Caramelise the onions

    • Slice the onion and add it to an oiled pan, breaking it up, and cook on a medium heat for 10 minutes.
    • Sprinkle over the brown sugar, cover with a lid and leave for 15 to 20 minutes to caramelise.
    • Keep checking and stirring so they don't burn.
    Step 3

  4. Make the Yorkshire pudding batter

    • Whisk together the eggs, flour and milk until smooth.
    Step 4

  5. Bake the Yorkshire puddings

    • Preheat a Yorkshire pudding baking tray with olive oil until hot.
    • Pour in the batter and cook at 200 °C for 20 to 25 minutes.
    Step 5

  6. Cook the vegetables and gravy

    • Cook the peas and green beans (or any veg you prefer).
    • Heat the gravy.
    Step 6

  7. Serve

    • Plate the sausages with the mash, caramelised onions, Yorkshire puddings, vegetables and gravy.
    Step 7
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