Connoisseur’s Bangers and Mash Recipe

Bangers and Mash RecipeSend Recipes

This bangers and mash recipe is another Great British classic and great for chilly evenings in front of the fire. By adding a few little gourmet touches it’s so easy to bring this dish right up to date. This is a truly rewarding recipe, so give it a try and let us know how you get on.

by Samantha Mauger





6-8 Trelawney Traditional Sausages

1kg Maris Piper potatoes

100g Cornish clotted cream

60g butter

2 tbsp vegetable oil

2 tbsp grain mustard

1 tbsp Dijon mustard

Red Onion Gravy

2 tbsp vegetable oil

1 large onion, sliced

200ml red wine

100ml beef stock

1 tsp Dijon mustard

Salt and freshly ground black pepper

Method Bangers and mash recipe

Preheat the oven to around 180ºC/350ºF/gas 4.

Start with the red onion gravy by heating oil in a frying pan and adding the sliced onion. Fry on a low heat for 25 minutes, stirring occasionally, or until the onion is golden-brown without burning.

Meanwhile, place the Trelawney Traditional sausages in a oven dish and drizzle with a little oil, jostling to coat them. Cook in the oven for 15 to 20 minutes.

Once the sausages are taken care of, you can continue with the gravy. Pour in the red wine and stock, reduce the heat and allow to simmer for around 20 minutes, or until the liquid has reduced by half.

Next cut the potatoes into large, even sized pieces. Boil in salted water for 15 minutes and then drain well ensuring the potatoes are dry. Mash the potatoes with a ricer or masher and add the clotted cream, season and return to a medium heat for 3-5 minutes. Gently beat in the butter and add the mustard.

Finish off the gravy by stirring in the Dijon mustard and season with salt and pepper.

Serve in this bangers and mash recipe in wide bowls and enjoy this sumptuous classic.



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