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Gordon Ramsay Bangers And Mash

A bold twist on classic bangers and mash, using Ramsay’s sear‑and‑finish technique for rich flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: British
Calories: 550
Ingredients Method Notes

Ingredients
  

Main
  • 6 pork sausages quality or British‑style
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 4 tbsp butter
  • 1/2 cup milk or light cream warm
  • 1 onion small, finely sliced
  • 1/2 cup chicken stock
  • 1 tsp English mustard
  • fresh parsley for garnish

Method
 

  1. Sear sausages over medium‑high heat until golden, about 7 mins, turning frequently.
  2. Remove sausages; soften onions in the pan fat for 3 mins.
  3. Stir in stock and mustard, simmer until reduced, about 2 mins.
  4. Boil potatoes until fork‑tender (12‑15 mins). Drain well.
  5. Mash potatoes with butter, warmed milk, and reserved sausage fat.
  6. Serve sausages on mash, top with onion‑mustard sauce and parsley.

Notes

Reserving pan fat is Ramsay’s trick—adds flavor without extra butter.