Promising his bangers and mash is “incredibly simple to prepare”, chef Billy Parisi revealed his go-to ingredients.
In addition to sausages and potatoes, Chef Parisi likes to add red wine to his onion gravy to “make a rich sauce”.
Most specifically, he favours Cabernet sauvignon or merlot red wine for this classic hearty dish.
While the addition of wine is optional, balsamic vinegar and Worcestershire sauce are key ingredients to make the gravy taste delicious.
Chef Parisi emphasised his preference for whole milk, or heavy cream for this recipe.
Bangers and mash recipe
Ingredients
- Pork sausages
- Garlic
- Onions
- Butter
- Wine
- Beef stock
- All-purpose flour
- Balsamic vinegar
- Worcestershire sauce
- Potatoes
- Optional: parsley to serve
Method
Heat some milk and butter in a small pan on a very low heat and keep warm. Add some butter to a large frying pan over medium heat and sear the sausage for two to three minutes per side.
Remove the sausage, add some more butter to the pan, and then cook the onions until they are lightly browned and translucent. Stir in the garlic and cook for one minute.
Deglaze the onions with red wine and cook until almost gone. Stir in flour, then pour in beef stock and cook over high heat until the sauce is thickened.
Finish the sauce with balsamic vinegar, Worcestershire sauce, salt, and pepper. Then, add the sausage back in and keep warm over low heat.
Meanwhile, add the potatoes to a large pot of boiling water and cook for six to seven minutes or until tender. Mash the potatoes.
Finish the potatoes by pouring in the hot milk and butter, season with salt and pepper, and mix until combined. Serve the cooked bangers with mashed potatoes and gravy and garnish with fresh parsley.
