Traditional Bangers and Mash
Serving Size / Yield
- High quality sausage
In a pan boil potatoes in some salted water until they are fork tender. Drain potatoes and return to pot. Add a decent dollop of butter and a splash of milk for creaminess. Using a masher, crush all of the potatoes until they are the desired creaminess. As potatoes are heating, throw the sausages in a pan and fry them until fully cooked.
If looking for a more intense flavor a wine gravy will go well with the dish.