There’s no denying the appeal of a big plate of Bangers and Mash – a dish known worldwide for its comfort factor. Filled with hearty ingredients and super easy to make, this Bangers and Mash recipe is a must-try for those seeking a wholesome plate of food whipped up in just 60 minutes.
Made with 8 premium pork banners, fragrant twigs of thyme, rich red wine, and indulgent beef stock, and served on a dollop of creamy buttered mashed potato, this Bangers and Mash recipe is a winning winter recipe filled with flavour. Our Bangers and Mash recipe celebrates all that makes this classic so famous.
8 pork bangers
2 tbsp. olive oil
For the Gravy:
1 tbsp. olive oil
1 tbsp. butter
2 onions; thinly sliced
2 twigs thyme
2 tsp. cornflour
½ glass red wine
1 tbsp. balsamic vinegar
1 cup beef stock
Salt and pepper
1 tsp. sugar
For the Mash:
6 potatoes; peeled and quartered
3 tbsp. butter
¼ cup warm milk
Salt and pepper
Sauté the pork bangers in 2 tbsp. olive oil until golden all around, remove and set aside.
In the same pan add another 1 tbsp. olive oil and the butter and cook the onions and thyme over a low to medium heat until golden – this should take about 10 minutes.
Sprinkle the thyme onto the onions and stir, then add the red wine, balsamic vinegar, stock and cornflour, and make sure you mix it all together well so the cornflour can dissolve equally into the sauce. Cook for about 5 minutes or until it thickens.
Season well with salt and pepper and sugar.
Return the banners to the pan and cook for another 10 minutes (or until the bangers are cooked) over a low heat – add a lid if you have one. If the sauce thickens up too much add 2 tbsp. extra stock at a time.
For the mash, simmer the potatoes for 15 – 20 minutes or until tender. Drain all the water off and return to the heat so that all the residual liquid can cook out.
Add the butter and warm milk and mash the potatoes while still piping hot. Season well with salt and pepper. Add milk to taste.
Serve with broccolini and a scattering of micro herbs.