British Sausages with Buttered Mashed Potatoes

Introduction

You brown the sausages for about 5 minutes, then finish them gently over low heat while the potatoes boil and get mashed with butter and a splash of milk. The result is a straightforward plate of bangers and mash that works for a weeknight dinner and keeps the texture where it should be: browned sausages, soft centers, and fluffy mash.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 2

Ingredients

• 2-3 good British butcher’s sausages per person
• 2 medium-to-large potatoes per person (Maris piper potatoes are good.)
• A little vegetable oil
• Some butter or margarine
• A splash of milk

Instructions

Bangers

1. Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up.
2. Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over.
3. Once they’ve been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).

Mash

1. Peel the potatoes and chop them roughly into pieces around 1 or 2 cm thick. Add them to a large pan of boiling water and boil vigorously for 15 minutes.
2. When they’re done (they’ll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more).
3. Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher.

Variations

• Change the British butcher’s sausages to Cumberland sausages if you want a coarser texture and more peppery seasoning.
• Use margarine instead of butter in the mash for a slightly lighter, less rich finish.
• Add a bit more milk when mashing the potatoes if you want a looser, spoonable mash instead of a firmer one.
• Mash the potatoes less thoroughly if you prefer a rougher, more rustic texture with some small lumps left in.
• Swap the sausages for vegetarian sausages to make the dish meat-free; the mash stays the same, but the sausage cooking time will usually be shorter.

Tips for Success

• After the first 5 minutes of browning, turn the heat right down to low so the sausages cook through without burning on the outside.
• Turn the sausages every 5 to 10 minutes during the low-heat cooking so they colour evenly and do not stick in one spot.
• Cut the potatoes to roughly the same 1 to 2 cm size so they soften at the same rate.
• Drain the potatoes thoroughly before mashing so the butter and milk enrich the mash instead of watering it down.
• Check the potatoes with a knife or fork before draining; it should slide in easily with no resistance.

Storage and Reheating

Store the sausages and mashed potatoes in separate airtight containers in the fridge for up to 3 days. You can freeze the cooked sausages for up to 2 months and the mashed potatoes for up to 1 month in freezer-safe containers, though the mash may loosen slightly when thawed.

Reheat sausages in a skillet over low heat or in a 180°C/350°F oven until heated through, about 10 to 15 minutes. Reheat mashed potatoes in the microwave or on the stovetop over low heat with a small splash of milk, stirring occasionally until hot.

FAQ

Can you use a different potato instead of Maris piper?

Yes. Any floury potato will give you a fluffier mash, while waxier potatoes will make the mash denser and slightly heavier.

Why do the sausages cook on low heat for so long?

The low heat cooks the center through without splitting or overbrowning the casing. It also gives you a more even finish from edge to center.

Can you make this with vegetarian sausages?

Yes. Use the same method for browning, but follow the package timing for the low-heat cooking since vegetarian sausages often cook faster.

Why did the mashed potatoes turn gluey?

That usually happens when the potatoes are overworked or when too much milk is added at once. Mash just until combined and add the milk a little at a time.