Bangers and Mash
Classic bangers and mash made macro friendly with fluffy mashed potatoes, pan fried sausages, quick onion style gravy, and boiled veg on the side.
Equipment
- 1 Oven or Air Fryer
- 2 Saucepans
- 1 Potato Masher
- 1 Chopping Board
- 1 Measuring Jug
- 1 Colander
- 1 Bowl
Ingredients
- 700 g Potatoes (peeled and chopped)
- 6 Sausages
- 200 g Tenderstem Broccoli
- 2 medium Carrots (peeled and sliced)
- 250 ml Semi Skimmed Milk
- 35 g Butter
- 4 tsp Bisto Gravy Granules
- Boiling Water (follow package instructions)
- Salt
- Pepper
Instructions
- Add the potatoes to a large saucepan of salted water. Bring to the boil and cook for 15 to 20 minutes, until very tender.
- In a separate saucepan, boil the carrots for 8 to 10 minutes. Add the tenderstem broccoli for the final 3 to 4 minutes, until just tender. Drain and set aside.
- Cook the sausages:
- Air fryer: Cook until browned and cooked through, turning or shaking halfway. Use the timings and temperature on the sausage packet as a guide.
- Oven: Preheat the oven to 200℃ (180℃ fan)/400F (350F fan). Bake sausages on a tray for 20 to 25 minutes, turning halfway, until browned and cooked through.
- Drain the potatoes well, return to the pan, then mash with the milk and butter until smooth. Season the mash with salt and black pepper to taste.
- Make the gravy by whisking the Bisto granules with boiling water according to the package instructions, then simmer briefly in a small saucepan, stirring, until thickened.
- Serve the mashed potato topped with sausages and gravy, with carrots and tenderstem broccoli on the side and enjoy!
Notes
Recipes Notes:
- Sausage cook times vary by thickness, always cook until piping hot throughout.
- Gravy thickness varies by brand and preference, adjust with a splash more water if needed.
- For smoother mash, warm the milk before adding and mash while the potatoes are still steaming hot.
Nutrition
Calories: 624kcalCarbohydrates: 49gProtein: 30gFat: 33g