Bangers & Mash with Onion Gravy - A Classic British Comfort Food

It's the simplest, day-to-day recipes that never get documented, because "everyone knows how to make that," so this is enlightening for foreigners as well as for the historians from the year 3021.

This mans channel is the best channel to just binge watch random shit

Deglazing pans is one of the best techniques the home-chef can learn. Partly because it makes your food taste better, but mainly because it makes washing up so much easier 👍

I come here whenever I am anxious or stressed. Your channel is like shelter from a heavy rain storm. You're like the uncle I never had. Thank you for your channel. I never usually watch logged in, nor do I subscribe. But in this instance and after watching for a long time, you have earned my sub. Thank you for what you do.

Scambaiting, exotic foods, fake tb flash drives, rain. This man's channel is so random and I LOVE IT!

I'm loving this. I can't wait to taste it.

The brown sticky stuff that goes in your pan and sticks to your sausages and meat when you’re cooking is called “fond” and it is the most delicious ingredient in anything, especially gravy.

We live in South Africa. For mash we often mix equal quantities of potato, sweet potato and butternut pumpkin.

This channel is so wholesome people are politely accepting each other’s mashed potato differences. The comments section is usually like a chimp enclosure at feeding time so credit to Mr Shrimp for bringing some order to the internet.

The only cooking tutorial where I actually have the ingredients.

Mashed Potatoes: One thing that is rarely mentioned is that some potatoes actually have a distinct flavour. Sadly, in the days of mass production, most of the flavourful varieties have disappeared. For example, my grandparents came from Finland and brought a variety (thinner skinned but dry) with them and grew a garden-full every year. They were the best potatoes I ever tasted and were sadly lost when my grandfather passed away. Anyway, I like my mashed potatoes very much like this video (a bit more mashed, but certainly not blended). Sometimes I leave the skins on and it adds to the texture/flavour. I also add milk (as well as butter). I use my grandfather's wooden masher (that is probably 100 years old) and it still works great (not to mention the good memories it always brings). Adding garlic sometimes is a nice variation or chopped fresh chives. One other variation. At Christmas, I remember getting what we called "oven" mashed potatoes. Very simple. After the regular mashed are done, put them in a low oven dish, coat the top in butter and bake until crispy on top and soft in the middle. Give it a try sometime - delicious.

Atomic Shrimp, you and other similar YouTubers kept me well fed when I moved out for college. Before, I didn't really know how to cook sausages well, they always turned out raw in the center. But you showed me how to do it and how they're supposed to look so now it's easy. Thank you for making cooking videos of simple and tasty food!

I firmly believe that Onion is the most important part of this dish, just like so many more.

I'd like to add, in addition to agreeing with all the positive comments, that I love listening to your voice! Thank you for your kindness and cheers to you and yours!

You are killing me. I'm a yank who lived in England for many years and this is by far the best Bangers and Mash video ever, from the way you cooked the sausage to how much you mashed. I have never been able to get proper Cumberland sausages in the US which means no B&M or Full English! New Subscriber.

Your philosophy about mashed potatoes and intention is literally what I am always trying to teach my jazz piano students.

It's so crazy hearing "he doesn't have an oven" some things you just take for granted in the UK.

My god that gravy looks like it came out good...

As a professional chef this was honestly so refreshing to watch, I absolutely loved how you make your onion gravy. I had a massive smile on my face and a yurika moment when I could imagine them umami notes the marmite would bring. LOVE IT

I actually keep the skins on when I make mashed potatoes. I know most people don't, but you can!