Sloane’s Bangers and Mash
- Skill
- Beginner
- Prep
- 10 minutes
- Cook
- 1/2 hour
- Total
- 40 minutes
- Serves
- 4
Ingredients
- Ingredients
- 1000 g Sloane’s Lincolnshire , or a sausage of your choice
- 500 ml Sloane’s Onion Gravy
- 1 kg Large potatoes
- 150 ml Milk
- 100 g Butter
- Salt & pepper
Joe's Sloane’s Bangers and Mash Recipe
* Sloane's Recipe Kits include all Sloane's items in the recipe and our free downloadable recipe card.
Method
-
Cut your potatoes into 3-4cm chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing.
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While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes. See here for our full sausage cooking instructions.
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Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher or potato ricer.
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Stir well and season with salt and pepper.
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Warm the Onion Gravy in a pan until hot through.
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Spoon the mash onto four warmed dinner plates, place three sausages on top of the mash, and pour the gravy over the dish.
