Sausages with Buttered Mashed Potatoes

Introduction

You cook the sausages in a frying pan for about 30 minutes, starting over medium heat and then dropping to low so they brown without drying out. The mashed potatoes stay simple: boiled until soft, then mashed with butter and a splash of milk for a smooth, buttery side. This works well for a straightforward dinner that doesn’t need much beyond careful timing.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 2

Ingredients

2-3 good British butcher’s chicken or beef sausages per person

2 medium-to-large potatoes per person (Maris piper potatoes are good.)

A little vegetable oil

Some butter or margarine

A splash of milk

Instructions

Bangers

Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up.

Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over.

Once they’ve been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).

Mash

Peel the potatoes and chop them roughly into pieces around 1 or 2 cm thick. Add them to a large pan of boiling water and boil vigorously for 15 minutes.

When they’re done (they’ll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more).

Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher.

Variations

• Use chicken sausages instead of beef sausages if you want a lighter result with a softer, less rich flavor.
• Use beef sausages instead of chicken sausages if you want a fuller, meatier plate that stands up well to the mild mash.
• Swap Maris piper potatoes for Yukon Gold potatoes if you want a denser, more naturally buttery mash.
• Replace butter with margarine for a less rich mash with a slightly cleaner finish.
• Replace the milk with unsweetened oat milk if you want to keep the mash loose and creamy without dairy.

Tips for Success

• Cut the potatoes into roughly even 1 to 2 cm pieces so they boil at the same rate.
• After the first 5 minutes, turn the heat right down as written; high heat for the full cook can split the sausage skins before the centers are done.
• Drain the potatoes well before mashing so the butter and milk make them creamy instead of watery.
• Add the splash of milk gradually if needed; too much at once can make the mash loose.
• Turn the sausages every 5 to 10 minutes during the low-heat cook so they brown evenly and don’t catch on one side.

Storage and Reheating

Store the sausages and mashed potatoes in separate airtight containers in the fridge for up to 3 days. You can freeze both for up to 2 months, though the mash may need extra milk when reheated.

Reheat sausages in a frying pan over low heat with a small splash of water and a lid, or in a 180°C oven until hot through. Reheat mashed potatoes in the microwave or in a saucepan over low heat, stirring in a little milk to loosen the texture.

FAQ

Can you make the mashed potatoes ahead of time?

Yes. Make them up to 2 days ahead, refrigerate, and reheat with a little extra milk so they loosen back up.

How do you know the sausages are fully cooked?

They should be browned outside and have no pinkness in the middle when cut into. If you have a thermometer, the center should be fully cooked for the type of sausage you’re using.

Can you use margarine and non-dairy milk in the mash?

Yes. Margarine and an unsweetened non-dairy milk both work, though the mash will taste a little less rich than with butter and regular milk.

Why did the mash turn gluey instead of fluffy?

That usually happens if the potatoes are overworked. Mash just until smooth, and avoid stirring them more than needed after adding the butter and milk.