Main courses

Bangers and Mash (with gorgeous gravy)

After living in Italy and travelling around Europe for a few years, I’ve come to understand a few British stereotypes and there’s one that sticks out more than others…


Speak to anyone from outside the UK and they’ll tell you horror stories of  ERASMUS placements surviving on Dominoes and Supernoodles. Or they’ll inundate your with tales of their holiday in London where they ate the worst fish’n’chips of their life. And don’t even get me started on Americans and their avid belief that we only eat cabbage soup, like some miserable, grey version of Charlie and the Chocolate Factory.

Now I’ll be the first to admit that food in the UK compared to other countries around Europe is just… well…  it’s a little bit shit


British food can also be incredibly comforting. People say that we eat too much meat and potatoes but when you live in Britain you need heavy, stodgy food. It’s so bloody cold there, how else do you expect us to keep warm??? So below, you’ll find the recipe to one of my all time British favourites; Bangers and mash with gravy (you can’t forget the gravy).

Ingredients (serves 2):

  • 4 thick pork sausages
  • 1 big onion
  • 4 big potatoes
  • tbsp of flour
  • milk/cream
  • butter
  • a sprig of rosemary
  • salt and pepper

For the mash:

  1. Peel and chop the potatoes into chunks.
  2. Bring a pot of water to the boil and add the potatoes, boil for 15/20 minutes.
  3. Once the potatoes are soft, drain and save the water in a cup (this will make your gravy)
  4. Put the spuds back into a pan and add a sprinkle of salt and pepper, then a dash of milk or cream and knob of butter (to taste)
  5. If you’re lucky enough to have a potato masher, mash the spuds until there’s no lumps. If not, use a fork and some elbow grease.

For the sausages:

  1. Chop the onion and add to a hot pan with some olive oil.
  2. Sweat down the onions for 10 minutes, slowly add some water from the boiling potatoes to stop the onions from burning.
  3. Add the sausages and brown them on all sides.
  4. When they’re browned, cover the pan and cook for 10 minutes
  5. Take the sausages out of the pan to rest while you make the gravy.

So by now, the onions, meat juices and potato water should have made a thin sauce in the pan, now all you have to do is add a few ingredients and thicken it up.

For the gravy:

  1. Add the rest of the water from the potatoes to the pan with onions and give it a good stir.
  2. Add a pinch of salt and pepper and a sprig of rosemary.
  3. To thicken, put a tbsp of flour in a cup and add a bit of water and stir to make a paste
  4. Add the paste to the pan and stir, you should have now have a thick, glossy gravy.
  5. Put the sausages back in the pan to warm them and flavour the gravy some more
  6. Serve the mash and sausages on a plate and smother with gravy.


And there you have it! Bangers and Mash with Gravy!!



Work that hob and Walk unafraid people!

-H   Xx



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