Trudging home from school in the pouring rain (and getting muddy footprints on your parents' carpet) is an experience no Briton has gone without. When you're cold, miserable and soaked through there's nothing quite like a steaming hot pile of sausage, potato and gravy to bring those flagging spirits right back up - and we've got the perfect sausages for it.
Bangers and Mash can be as simple or as complicated as you like, but this recipe is a favourite of several generations of Parker's. You can practically hear the cobbled streets of Yorkshire!
You will need:
6 Parker's Old English Sausages
2lb Potatoes (King Edward if you can get them, but Russet are fine)
1/4 cup Butter
2 tbsp Whole Milk
2 Onions, chopped
5 cups Beef Stock/Broth (use your own from a Sunday roast if you can!)
1 1/2 cup Red Wine
A dash of Worcestershire sauce
Preheat Oven to 200F
Fry the sausages in a skillet over a medium-low heat until browned on all over (about 5 minutes per side). Move to the oven dish and place in the oven to keep warm.
Place the potatoes into the saucepan over medium heat, cover with water and boil until the potatoes are soft (about 10-12 minutes). Drain the water and allow them to dry for a couple of minutes. Add the butter and milk then season with salt and pepper to taste before mashing until smooth.
In your skillet fry the onions in a tablespoon of butter until they start to brown. Pour in the beef stock and wine and boil until the mixture is reduced to about half of its original volume, about 10 minutes. Add the Worcestershire sauce to taste, we like to throw in a good splash of it.
Serve 2-3 sausages on top of the potatoes (or sticking out like a porcupine!) and cover with gravy. As a hearty, meaty dish this goes great with a dollop of English mustard.