Bangers and Mash

Bangers and Mash


2kg potatoes, peeled and roughly chopped
1 tsp salt
50g butter
1/2 cup milk
8 Elephant House beef sausages or Bacon whoppers
70g butter
4 red onions
1/3 cup balsamic vinegar
2 beef stock cubes
2-3 cups of water
Serves 4


In a saucepan, place the potatoes and cover with cold water. Bring to the boil, add salt and simmer until tender.

Drain and leave for a few minutes. Add butter and mash with a potato masher. Gradually add milk until you have a nice creamy consistency.

While the potatoes are simmering you can start to cook the sausages.

In a frying pan, place the sausages and cook on all sides until brown and cooked through. Set aside in a warm place.

In the same frying pan, heat the butter and gently fry the onions until they collapse and are golden brown.

Add the balsamic vinegar and stock cubes.

Stir in 2-3 cups of water. Bring to the boil and simmer to reduce until you have a nice gravy consistency.

Pile the mashed potatoes on the plate with the sausages on top and pour over the onion gravy.