SBS Food

www.sbs.com.au/food

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."

Bangers and mash

Credit: Jiwon Kim

  • serves

    4

  • prep

    5 minutes

  • cook

    30 hours

  • difficulty

    Easy

serves

4

people

preparation

5

minutes

cooking

30

hours

difficulty

Easy

level

Stream free On Demand

Thumbnail of 21st Century Pub Food

21st Century Pub Food

episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG
episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG

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.

Want more from The Cook Up? Stream all the seasons here and for free at

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.

Stream free On Demand

Thumbnail of 21st Century Pub Food

21st Century Pub Food

episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG
episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 23 July 2024 9:48am
By Samuel Johnson
Source: SBS



Share this with family and friends