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Bangers and Bramley Mash

A dish of pork sausages served with mashed potatoes and apples, topped with onion gravy.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bangers and Bramley Mash

serves 4
Time25-30 mins

Ingredients

Directions

Prepare the mash

  1. Cook the sausages to your liking.

  2. Place the potatoes in a large pan with just enough water to cover and season with salt.

  3. Bring the potatoes to a boil, then simmer for 10 minutes.

  4. Peel, quarter two apples and add to the potatoes; simmer for 5 minutes or until both are tender.

  5. Drain the potatoes, reserving one pint of the cooking liquid, and mash with the butter.

  6. Season the mash to taste.

Make the apple and onion gravy

  1. Heat the oil in a medium pan; add the onion and sauté for 5 minutes or until golden.

  2. Quarter, core and grate the remaining apple; add to the onions and sauté for 6–8 minutes or until tender and golden.

  3. Add the reserved cooking liquid and gravy mix, stirring well until the gravy thickens.

Serve

  1. Serve the mash and gravy alongside the bangers.

Nutrition, whole recipe (rough)

828Calories
18 gProtein
53 gFat
76 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork Sausage100g cooked301
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bramley apples
Break down into the mash and gravy, adding tartness and natural sweetness to the dish.
Potatoes
Starch that softens and mashes into a smooth, fluffy base for the dish.
Butter
Adds fat and richness to the mashed potatoes, giving a smoother texture and flavour.
Onion
Softens and browns in the oil, adding sweetness and savoury depth to the gravy.
Instant gravy mix
Thickens the reserved cooking liquid into a smooth gravy.

The step that matters

Adding the reserved cooking liquid and gravy mix. Stir the gravy mix in thoroughly while the liquid is hot so it dissolves evenly and thickens without lumps. Lumps form when powder meets cool liquid or is not stirred in well.

Swap the apple

How well each one fits the dish's main ingredients (pork, potato, butter, onion, pepper):

  1. Avocadofits better
  2. Mangofits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against pork, potato, butter, onion, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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