What are the main ingredients in Classic Pork Bangers & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional)

What is the nutritional information of Classic Pork Bangers & Mash?

Calories: 732, Carbs: 89 grams, Fat: grams, Protein: 35.7 grams, Sugar: 20.1 grams, Salt: 1355 grams

How do I prepare Classic Pork Bangers & Mash?

BEST OF BRITIAN: Plate up the potato mash. Top with the golden sausages and smother in the onion gravy. Side with the carrots & peas. Garnish with the chopped parsley. PORK SAUSAGES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. PEAS & CARROTS: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the carrot rounds until golden, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl of peas. STOCK & SLURRY: Boil a full kettle. Dilute the stock with 200ml of boiling water. In a bowl, combine the cornflour and the worcestershire sauce to create a slurry. Rinse and separate the mixed herbs. Roughly chop the rinsed parsley. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes. Add the diluted stock and the worcestershire sauce slurry. Simmer until slightly thickened, 3-4 minutes (stirring regularly). Remove from the heat and discard the thyme sprigs. MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.

What should be prepared from my kitchen to make Classic Pork Bangers & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional)

Classic Pork Bangers & Mash

As the British would say, this dish is ‘bang on’, Chef! Pork sausages are pan-fried until crispy on the outside, juicy on the inside, and served on a plate with smooth potato mash, plump peas & golden carrots, and a delicious, homemade onion gravy with fresh thyme.

Classic Pork Bangers & Mash

with carrots & onion gravy

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Ingredients:

Beef
Beef Stock
Carrot
Cornflour
Garlic Clove
Garlic Cloves
Mixed Herbs
Onion
Onions
Peas
Pork Sausages
Potato
Worcestershire Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Butter (optional)

Serves 1

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
STOCK & SLURRY
Boil a full kettle. Dilute the stock with 100ml of boiling water. In a bowl, combine the cornflour and the worcestershire sauce to create a slurry. Rinse and separate the mixed herbs. Roughly chop the rinsed parsley. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes. Add the diluted stock and the worcestershire sauce slurry. Simmer until slightly thickened, 3-4 minutes (stirring regularly). Remove from the heat and discard the thyme sprigs.
PEAS & CARROTS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the carrot rounds until golden, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl of peas.
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
BEST OF BRITIAN
Plate up the potato mash. Top with the golden sausages and smother in the onion gravy. Side with the carrots & peas. Garnish with the chopped parsley.

Potato - 200g
Beef Stock - 5ml
Cornflour - 5ml
Worcestershire Sauce - 10ml
Mixed Herbs - 6g
Onion - 1
Garlic Clove - 1
Peas - 50g
Carrot - 120g
Pork Sausages - 180g

Download the Recipe

Serves 2

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
STOCK & SLURRY
Boil a full kettle. Dilute the stock with 200ml of boiling water. In a bowl, combine the cornflour and the worcestershire sauce to create a slurry. Rinse and separate the mixed herbs. Roughly chop the rinsed parsley. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes. Add the diluted stock and the worcestershire sauce slurry. Simmer until slightly thickened, 3-4 minutes (stirring regularly). Remove from the heat and discard the thyme sprigs.
PEAS & CARROTS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the carrot rounds until golden, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl of peas.
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
BEST OF BRITIAN
Plate up the potato mash. Top with the golden sausages and smother in the onion gravy. Side with the carrots & peas. Garnish with the chopped parsley.

Potato - 400g
Beef Stock - 10ml
Cornflour - 10ml
Worcestershire Sauce - 20ml
Mixed Herbs - 10g
Onion - 1
Garlic Clove - 1
Peas - 100g
Carrot - 240g
Pork Sausages - 360g

Download the Recipe

Serves 3

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
STOCK & SLURRY
Boil a full kettle. Dilute the stock with 300ml of boiling water. In a bowl, combine the cornflour and the worcestershire sauce to create a slurry. Rinse and separate the mixed herbs. Roughly chop the rinsed parsley. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes. Add the diluted stock and the worcestershire sauce slurry. Simmer until slightly thickened, 4-5 minutes (stirring regularly). Remove from the heat and discard the thyme sprigs.
PEAS & CARROTS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the carrot rounds until golden, 6-7 minutes (shifting occasionally). Remove from the pan and add to the bowl of peas.
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
BEST OF BRITIAN
Plate up the potato mash. Top with the golden sausages and smother in the onion gravy. Side with the carrots & peas. Garnish with the chopped parsley.

Potato - 600g
Beef Stock - 15ml
Cornflour - 15ml
Worcestershire Sauce - 30ml
Mixed Herbs - 16g
Onions - 2
Garlic Cloves - 2
Peas - 150g
Carrot - 360g
Pork Sausages - 540g

Download the Recipe

Serves 4

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
STOCK & SLURRY
Boil a full kettle. Dilute the stock with 400ml of boiling water. In a bowl, combine the cornflour and the worcestershire sauce to create a slurry. Rinse and separate the mixed herbs. Roughly chop the rinsed parsley. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes. Add the diluted stock and the worcestershire sauce slurry. Simmer until slightly thickened, 4-5 minutes (stirring regularly). Remove from the heat and discard the thyme sprigs.
PEAS & CARROTS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the carrot rounds until golden, 6-7 minutes (shifting occasionally). Remove from the pan and add to the bowl of peas.
PORK SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
BEST OF BRITIAN
Plate up the potato mash. Top with the golden sausages and smother in the onion gravy. Side with the carrots & peas. Garnish with the chopped parsley.