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Bangers And Mash

40 min. | 626 kcal | easy |
Family, Favorite
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1. Cook the sausages Heat a drizzle of oil in a pan over medium-low heat. Cover the sausages for 15-17 minutes, turning them halfway through cooking.
2. Cook the potatoes Cut the potatoes into small cubes. Place in a pot and add enough water to cover. Bring to a boil and cook 10-12 minutes until tender. Drain then mash with a knob of butter, some milk to taste, salt and pepper. Keep warm.
3. Setup Thinly slice the onion. Chop the garlic and the parsley.
4. Make the onion gravy Heat a drizzle of oil in a pan over medium high heat. Cook the onion with 1 tsp. of sugar, salt and pepper for 4-6 minutes until golden brown. Add the garlic and cook for 1-2 minutes. Add the flour and mix. Add the Worcestershire sauce, broth cube and 1 2P | 1.5 3P cups of water. Whisk to avoid clumps. Add pepper to taste. Simmer 4-6 minutes over low heat.
5. Blanch the peas Bring a small pot of water to a boil. Blanch the peas for 1-2 minutes. Drain. Mix with a knob of butter to taste.
6. Plate your dish Serve the sausages with the mashed potatoes, onion sauce and green peas. Garnish with parsley. Kids can choose if they want the sauce on or on the side. Bon appétit!
4 unit Toulouse sausages
500 g Yellow Potato(es)
120 ml Green Peas
15 ml All-Purpose Flour
0.5 unit White Onion(s)
2 unit Garlic Clove(s)
0.5 unit Beef Broth Cube(s)
0.5 unit Fresh Italian Parsley
15 ml Worcestershire Sauce
What you need pans, pot, strainer, whisk
626 kcal
% daily value
% daily value
carbohydrate 67g
fat 27g
cholesterol 93mg
fiber 8g
protein 30g
saturated 10g
sodium 1615mg
sugar 8g
trans 0g