Comforting, flavoursome, and filling. There’s not much that beats a plate of bangers and mash, and this recipe with bacon mash is sure to make everyone happy.
What will I need?
- 8 rashers smoked streaky bacon
- Olive oil
- 800g maris piper potatoes, peeled and cut into pieces
- Small handful chives, finely chopped
- Salt and pepper
- 8-12 pork sausages
- 100g Anchor butter
- 2 garlic cloves, skin-on, lightly crushed
- 2 sprigs fresh rosemary
- 1 red onion, finely sliced
- Pinch of sugar
- 1 tbsp plain flour
- 500ml beef stock
- 2 tbsp Worcester sauce
- 1 tbsp honey
Serves 4 people
How to make sizzling bangers and mash
- Preheat a large frying pan over a medium heat and add a drizzle of oil.
- Add the rashers of bacon and cook for 2-3 minutes until crispy and golden.
- Remove the bacon from the pan and place on some kitchen roll to absorb some of the moisture. Then roughly chop the bacon.
- Bring a pan of water to the boil. Add the potatoes with a pinch of salt, then cover and simmer for about 15 minutes until they’re cooked and tender. Drain them, then put them back in the pan with the lid off so they can release their steam.
- In the same pan you cooked your bacon, add 25g of Anchor butter with the garlic cloves over a low to medium heat.
- Add the sausages and cook for around 5-10 minutes, turning them frequently until nicely browned all over.
- Add the rosemary sprigs and keep cooking for another 5-10 minutes until the sausages are cooked through. Remove the sausages once cooked and scoop out the garlic and rosemary.
- Sticking with the pan and its lovely buttery, sausage-y juices, add the onions with a pinch of sugar and fry on a high heat until they’re soft.
- Add the plain flour, season with salt and pepper, and cook for another minute stirring everything together.
- Turn down the heat and add about a third of the beef stock, stirring so the floury onions and the stock fully combine without any lumps.
- Keep slowly adding the stock, stirring as you go, until it’s all mixed in and there are no lumps of flour.
- Bring to the boil and season with the Worcester sauce and honey, then simmer for around 5 minutes. Then add the sausages and leave to simmer while you do the mash.
- Mash the spuds (or use a potato ricer if you have one) until they’re smooth, and season generously with salt and pepper.
- Add the rest of the butter and mash everything together, then add the chopped bacon and chives.
- Serve up your sausages on the mash and generously pour over the gravy.