Bangers and mash is beloved for its simplicity and heartiness, making it a popular choice in pubs and homes across the UK.

It’s a dish that brings together rich aromas and textures, creating a satisfying and warming meal that’s perfect for any occasion.

Gordon Ramsay’s quick and easy recipe, which he shared on his official website, takes only 10 minutes to make and is packed with flavour.

Ingredients

Three pork sausages

Three peeled potatoes, chopped

One red onion, sliced

Three garlic cloves

Bunch of chives, chopped

Two rosemary sprigs

One teaspoon of sugar

Four tablespoons of beef stock (or other stock)

Olive oil

Butter

Two teaspoons of Worcestershire sauce

Three tablespoons of balsamic vinegar

One tablespoon of grain mustard

Smoked salt

Method

Preheat your oven to 160°C (325°F). Fill a pot with enough water to cover the potatoes and bring it to a boil. Once boiling, add the potatoes and let them cook.

In a separate pan, heat olive oil over medium-high heat and add the sausage. Use a cocktail stick to poke holes in the sausage casings to prevent them from bursting. Smash some garlic and add it to the pan along with sprigs of rosemary.

Brown the sausages, then incorporate four knobs of butter, allowing it to melt and baste the sausages.

After basting, add one more knob of butter and transfer the pan to the oven to finish cooking.

In another pan on medium-high heat, drizzle olive oil to cover the bottom. Once hot, add the onions. After cooking the onions for about a minute, sprinkle in some sugar and season with salt.

Then, add four knobs of butter. Once the butter melts, pour in four tablespoons of balsamic vinegar (or enough to coat the onions) along with some Worcestershire sauce. Allow the mixture to reduce. When it’s reduced, add stock and bring it to a boil, then let it simmer.

When the potatoes are done cooking, drain them and return them to the pot over medium heat. Mash the potatoes, adjusting the heat as needed.

Once they’re smooth, mix in a drizzle (about two tablespoons) of olive oil. Lower the heat and add smoked salt, mustard, and chives, stirring well to combine.

As the onion mixture continues to reduce, add a knob of butter, allowing it to melt and mix in. Serve the sausages on top of the mashed potatoes, then spoon the onion mixture over them.