Best-ever Bangers and Mash

Name: Best-ever Bangers and Mash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: ½ tbsp vegetable oil; 8 good-quality sausages; 900 g (2lb) Désirée potatoes, cut into chunks; 40 g (1½oz) butter; 1 large leek, thinly sliced; 3 tbsp. warm milk; 1 tbsp. wholegrain mustard; 4 tbsp. red onion marmalade

Flavoured mash makes this British classic even more special.

By The GH Kitchen TeamPublished: 18 April 2010

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Food, Dishware, Ingredient, Sausage, Breakfast sausage, Meat, Kielbasa, Breakfast, Knackwurst, Meal,

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Yields:

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Ingredients

½ tbsp vegetable oil
8 good-quality sausages
900 g (2lb) Désirée potatoes, cut into chunks
40 g (1½oz) butter
1 large leek, thinly sliced
3 Tbsp. warm milk
1 Tbsp. wholegrain mustard
4 Tbsp. red onion marmalade

Directions

1. Step 1
  Heat the oil in a large pan and quickly brown the sausages over a high heat, turning often. Turn the heat down to its lowest setting and leave to cook gently for 30min or until cooked through, turning every so often. Set the pan aside.
2. Step 2
  Meanwhile, put the potatoes into a large pan of salted water, cover, bring to the boil, then simmer for 15-20min until tender. Drain and leave for 2min to steam dry - this will ensure your mash doesn't turn watery.
3. Step 3
  While the potatoes are simmering, melt half the butter in a clean pan and fry the leek over a gentle heat, covered, for 25min until softened.
4. Step 4
  Melt the remaining butter in the empty potato pan and add the milk. Add the potatoes and mash until creamy. Stir in the leek and mustard and serve with the sausages and red onion marmalade

Per Serving:

Calories: 643
Total carbs: 56 g
Sugars: 12 g
Total fat: 39 g
Saturated fat: 16 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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