Bangers and Mash with gravy.

For this classic British recipe you will need

1 large potato per person
2-3 sausages per person (it is worth spending more to get better sausages for this. Pork are better.)
1/2 an onion per person
3 small mushrooms per person
some kind of stock powder (chicken or vegetable would be best)
around 50g butter
one egg
splash of milk
salt
pepper

one large frying pan
one medium sized pan
a masher
a bread board
a knife

two gas (electric will do if you have no alternative) hobs.

The first step is to wash the potatoes, cut them into roughly inch cubes and put them in the pan with enough water to cover them plus a bit. You can add salt to the water as well. Put the pan on a high heat.

While the water is heating up you can slice the mushrooms and onions into largish pieces.

Add some cooking oil to the pan (you don't need much) fry the sausages in the pan on a high heat until they are browned all over and then add the mushrooms and onions to the frying pan. You can reduce the heat a little at this stage.

While you are doing all of this keep an eye on the potatoes to see if they are boiling. If they are then reduce the heat on the potatoes until they are simmering steadily.

When the onions in the frying pan are a nice light golden brown colour add some of the water from the boiling potatoes to the frying pan. Add the stock powder to the frying pan at this point and add pepper to taste. Turn the heat under the frying pan right down so it is gently simmering.

Test the potatoes to see if they are done. Stab them with a knife or a fork. If they are easy to stab then they are done. Drain out the water. If the frying pan looks a little dry then add some more of the potato water to that.

Add the butter, egg and milk to the potatoes and also add salt to taste. The more salt the better it will taste... but salt is bad for you... so use caution. Be careful not to use too much milk, you only need a splash... and if you really want to you can get away without using any.

Mash the potatoes until they are at a good consistency for you. I like them smooth, but not too smooth. It is personal preference how you like them. Dish out the mashed potato onto plates.

Add the sausages next to the mash, and pour the mushroom and onion gravy over the whole lot.

I like to have mustard on the side as I think it goes well with the sausages.

And voilà... you have a delicious meal.


Optional extras.

If you feel adventurous you can add mustard to the potatoes before you mash them.

Chopped spinach (you can find it in the freezer section of the supermarket) enhances any gravy. Just add it to the frying pan after you have added the water.

If you are having lamb sausages you can try adding mint to the mashed potato.