Bangers & Mash - Pub Grub - Episode 2 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Bangers & Mash: Serves 2: Ingredients: Sausages: 6x Sausages (I used a trio of sausages from Mac Burnham Family Butchers - Cumberland, smokey IPA and black pudding) Olive oil Gravy: 500ml Cider 6 tablespoons butter 3 medium onions, thinly sliced 250ml chicken stock (2x stock cubes) 1 tsp Worcestershire sauce 1 tbsp fresh thyme salt and ground black pepper to taste 50g Unsalted Butter Mash: 600g Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt to taste Method: To prepare the gravy, melt butter in a pan over medium heat. Add sliced onion and cook, stirring occasionally, until softened, about 20 minutes. Pour in cider, and chicken stock, and add fresh thyme and Worcestershire sauce. Let the mixture simmer until the sauce thickens, stirring frequently for about 15 minutes. Season with salt and pepper, then stir in a knob of butter. For the mash, place peeled and chopped potatoes in a large pot and cover them with cold water by about 1 inch. Season the water with a tablespoon of salt. Bring it to a boil over high heat, then reduce to medium and gently boil for 20 minutes, until the potatoes are fork-tender. While the potatoes cook, add sausages to a pan over medium heat with olive oil, ensuring they cook evenly by turning them occasionally. Once the potatoes are cooked, drain them and return them to the pot. Mash them with a masher or ricer. When partially mashed, add melted butter and milk. Continue mashing until the potatoes reach your desired consistency. Then, mix in salt to taste using a spatula or wooden spoon. Once the sausages are cooked through (around 10-12 minutes), remove them from the heat. To serve, place a good dollop of mash on a plate, top with sausages, and finish with a generous ladle of the cider onion gravy - Enjoy! #pubfood #britishfood #british #ukfood #series #bangersandmash #sausages #gravy - @foodwithgeorge