Bangers & Mash
Quick and easy to make with simple ingredients you already have at home, it is always filling and delicious.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
20g butter
Dash extra virgin olive oil
12 high-quality pork sausages
1 large white onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh thyme. chopped
1 tsp fresh sage, chopped
1 tbsp flour 250ml chicken or beef stock
Handful fresh parsley, chopped
Black pepper
For the mash:
8 potatoes
50g butter
30ml milk
Salt and pepper
Method
Boil or steam the potatoes and mash with butter and warm milk until creamy.
Season well with salt and pepper.
Cook the sausages under a grill, oven, or frying pan until golden, and set aside.
Add the butter and oil to a saucepan on low heat and cook the onions and garlic until caramelised.
If the pan dries out, add a dash of water and a layer of parchment paper.
Add the fresh herbs and flour to the onions and cook for 1 minute.
Pour in the stock and increase the heat to medium, bring to a simmer and allow to thicken slightly.
Return the sausages to the pan and garnish with parsley and pepper; taste to ensure the seasoning is correct.
Place a bed of mash on a plate and spoon a generous portion of onion gravy, topped with two sausages.
