When the rain's lashing against the windows and you're craving proper comfort food, nothing hits the spot quite like bangers and mash. Celebrity chef Rick Stein, the man who's made a career celebrating British cuisine, has shared his definitive version of this pub classic that's guaranteed to warm you from the inside out.
Why This Recipe Works
Rick's approach elevates this humble dish from simple supper to something truly special. The secret lies in the attention to detail - from selecting the right sausages to creating an onion gravy so flavourful you'll want to drink it straight from the pan.
The Perfect Sausage Selection
Quality matters here. Rick recommends opting for thick, herby pork sausages from your local butcher rather than supermarket basics. The better the sausage, the more flavourful your final dish will be.
Creamy Mash Secrets
Forget watery, bland potatoes. Rick's method involves using Maris Piper potatoes for their perfect fluffy texture when mashed. The real game-changer? Heating your milk and butter before adding to the potatoes prevents that gluey texture we've all experienced.
Creating the Ultimate Onion Gravy
This isn't just any gravy - it's the star of the show. Slowly caramelised onions create a sweet, deep base, while a splash of red wine and good quality stock transforms it into something extraordinary.
Step-by-Step to Gravy Perfection
- Cook onions slowly until golden and sweet
- Deglaze with red wine for depth of flavour
- Add stock and reduce to a rich, glossy consistency
- Finish with a knob of butter for extra silkiness
Serving Suggestions
Rick recommends serving this masterpiece with buttery greens like cabbage or kale to cut through the richness. And don't be shy with the gravy - there's no such thing as too much when it's this good.
This recipe proves that sometimes the simplest dishes, when executed with care and quality ingredients, can be the most satisfying of all. Perfect for a cosy night in or when you need a proper taste of British comfort.
