Bangers & Mash: in Rich Onion Gravy: Quick, Cheap, Comforting:

Ingredients

• 1.5 kg Maris Piper Potatoes (peeled and cut into even chunks)
• 2 tsp Coarse Sea Salt (for boiling water and final seasoning)
• 40 g Unsalted Butter (cut into cubes)
• 60 ml Heavy Cream (adds richness to mash and optional in gravy)
• 2 stalks Spring Onions (finely diced on an angle)
• 8 pieces Pork Sausages (bangers) (basic pork bangers, about 400 g total)
• 2 tsp Vegetable Cooking Oil (for frying sausages and onions)
• 1 piece Large Onion (cut into half‑rings as described)
• 250 ml Beef Stock (use natural stock or dissolve stock cubes in water)
• 1 tbsp Corn Flour (Cornstarch) (for thickening the gravy, mixed with a little cold water before adding)
• 0.5 tsp Ground Black Pepper (to taste)

Instructions

1. Boil the Potatoes

   Place the peeled, chunked potatoes in a large pot, rinse, add enough cold water to cover, add ½ tsp salt, bring to a gentle boil, cover and set a timer for 20 minutes.

   Time: PT20M

2. Prep the Onions and Spring Onions

   Trim the root end off the onion, halve it, peel, slice each half into half‑rings down to the root, break the rings into pieces and set aside. Dice the spring onions on an angle and set aside.

   Time: PT5M

3. Fry the Sausages

   Heat the skillet over medium‑high, add 1 tsp oil, place the pork bangers in the pan and fry, turning occasionally, until they are golden brown and cooked through (about 8 minutes). Transfer to a plate and keep warm in a pre‑heated oven at 200°C.

   Time: PT8M

   Temperature: 200°C

4. Fry the Onion Rings

   In the same skillet, add the remaining 1 tsp oil, then add the onion half‑rings. Fry, stirring occasionally, until softened and lightly coloured (about 5 minutes). Season with a pinch of salt and ½ tsp black pepper.

   Time: PT5M

5. Make the Onion Gravy

   Pour the beef stock (or dissolved stock cubes) into the skillet, scraping up any browned bits. Bring to a gentle simmer. Optional: stir in a splash of cream. In a small bowl mix the corn flour with a little cold water, then whisk into the simmering stock a little at a time until the gravy reaches your desired thickness.

   Time: PT5M

6. Drain the Potatoes

   When the timer sounds, test a potato piece with a fork; it should slide in easily. Drain the potatoes thoroughly in a colander.

   Time: PT2M

7. Mash the Potatoes (Irish Champ)

   Return the drained potatoes to the pot, season with a pinch of coarse sea salt, add the butter and mash until no lumps remain. Stir in the cream, then whisk until the mash is smooth and creamy. Fold in the diced spring onions evenly with a spatula.

   Time: PT5M

8. Plate and Serve

   Spoon a generous mound of the champ onto each plate, arrange the golden sausages beside it, and ladle over the rich onion gravy. Serve with peas or Yorkshire puddings if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

50 g

Fat

25 g

Fiber

5 g