Bangers and Mash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sausages
- 800 g potato (s)
- 8 medium onion (s), thinly sliced
- 8 tablespoon milk
- 8 tablespoon meat stock
- 120 g butter
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cook them in plenty of salted water, mash them, add the butter and milk and stir to make a puree. Salt and pepper.
- Fry the sausages and keep warm.
- Pour off the fat except for 2 tablespoon. Fry the onions until golden, add the meat stock and simmer for 5 minutes. Add the sausages and bring to the boil briefly.
- Serve on top of the mashed potatoes. Sprinkle with parsley.
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