Bangers and Mash
Photo: avlxyz, CC BY-SA 2.0
Bangers and Mash is a British pairing of slow-cooked pork sausages and buttery mashed potato. The sausages go into a heavy pan and cook gently on low heat for about half an hour, a method Nigel Slater recommends because it draws out more flavour than a quick fry. Leave them unpricked so the juices stay inside. Maris Piper potatoes mash up soft and fluffy beside them.
Instructions
Set a large heavy frying pan over medium heat and add a little vegetable oil if you like. Let the pan warm up before anything goes in.
Lay the sausages in the pan in a single layer. Turn them every minute or so for the first 5 minutes, so they pick up some colour all over.
Turn the heat right down to low and cook the sausages very gently for about 25 more minutes, turning them every 5 to 10 minutes so they cook evenly. You can go longer on a very low heat, up to about an hour. They are done when no pink remains in the middle.
While the sausages cook, peel the potatoes and cut them roughly into pieces 1 to 2 cm thick. Drop them into a large pan of boiling water and boil hard for 15 minutes.
The potatoes are ready when a knife or fork slides easily into a piece. Drain them in a colander and tip them back into the big pan, off the heat.
Add a generous knob of butter and a splash of milk, then mash with a potato masher until smooth. Serve the mash with the sausages.
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