Bangers and Mash

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Cook the potatoes in salted water until tender, drain thoroughly, then mash with 40 g butter and the warm milk.

Ingredients quick view

8 good-quality British pork sausages

1 kg floury potatoes, peeled and chunked

60 g butter

120 ml warm milk

2 large onions, thinly sliced

1 tablespoon plain flour

500 ml beef or chicken stock

1 teaspoon English mustard

1 teaspoon Worcestershire sauce

1 tablespoon oil

Salt and black pepper

Cook onions slowly for sweetness rather than scorching them.

Warm milk keeps the mash light.

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