Bangers and mash

The British and Irish term "banger" is believed to have originated during World War I, when meat shortages led to fillers being added to sausages, causing them to explode during the cooking process. Even high-quality sausages can explode in the pan if cooked too quickly, causing a "bang."

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  30 hours

• difficulty

  Easy

Ingredients

• 3 tbsp oil
• 2 tbsp butter
• 2 onions, roughly chopped
• 8 medium-thick beef sausages (or pork)
• Grated cheese, gravy, roughly chopped flat-leaf parsley, to serve

For the buttery mash

• 850 g potatoes, roughly chopped
• 250 g butter, roughly chopped, plus extra
• Salt

Instructions

1. Heat 1 tbsp oil with the butter in a large saucepan (with a lid) over low heat. Add the onions and cover. Cook, stirring occasionally, for 10 minutes, until the onions have softened. Uncover and cook for a further 5 minutes, or until caramelised.
   
2. To make the mash, place the potatoes into a second large saucepan and cover with cold water. Bring to the boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender and can be easily pierced with very little effort. Drain in a colander. Return the pan to low heat with the butter and stir until melted. Return the drained potatoes to the pan with the butter and mash with a potato masher. Season to taste with salt and lightly whip the buttery mash with a wooden spoon. Stir through extra shaved butter, if you like!
   
3. While the potatoes are boiling, cook the sausages. Heat the remaining oil in a large frying pan over medium heat. Add the sausages and cook, turning occasionally for 20 minutes, until golden-brown and cooked through. Remove from the heat and keep warm until ready to serve.
   
4. Divide the buttery mash between bowls and top with the sausages. Serve with the caramelised onion, grated cheese, a dollop of gravy and a sprinkle of parsley.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.