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
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)
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 BRITAIN
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.
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 BRITAIN
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.
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 BRITAIN
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.
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 BRITAIN
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.
Frequently Asked Questions
What is the preparation time for Classic Pork Bangers & Mash?
The preparation time for Classic Pork Bangers & Mash with carrots & onion gravy is between 30 and 45 minutes.
What is the total time required to make Classic Pork Bangers & Mash with carrots & onion gravy?
The total time required to make Classic Pork Bangers & Mash with carrots & onion gravy is between 35 and 50 minutes.
How many servings does Classic Pork Bangers & Mash provide?
4 servings
What are the main ingredients in Classic Pork Bangers & Mash?
Beef, Beef Stock, Carrot, Cornflour, Garlic Clove, Garlic Cloves, Mixed Herbs, Onion, Onions, Peas, Pork Sausages, Potato, Worcestershire Sauce
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 BRITAIN: 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?
Beef, Beef Stock, Carrot, Cornflour, Garlic Clove, Garlic Cloves, Mixed Herbs, Onion, Onions, Peas, Pork Sausages, Potato, Worcestershire Sauce
How many calories does Classic Pork Bangers & Mash have?
732 calories
How much fat content does Classic Pork Bangers & Mash have?
grams
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