Bangers and mash

    Bangers and mash

    15saves
    35min


    60 people made this

    About this recipe: My recipe for bangers and mustard mash with a rich onion gravy. The gravy is supposed to be thin so no need to panic if you were expecting thicker gravy.

    Ingredients
    Serves: 4 

    • 4 thick (or 8 thin) pork sausages
    • For the mustard mash
    • 4 large baking potatoes, peeled and cubed
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 1 teaspoon mustard powder
    • salt and pepper to taste
    • For the onion gravy
    • 1 tablespoon butter
    • 2 large onions, thinly sliced
    • 1 litre beef stock
    • 475ml red wine

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in butter, milk, mustard, salt and black pepper; mash. Set aside.
    2. Cook the sausage under the grill or in a pan over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-proof dish and keep warm in a low oven.
    3. Melt 1 tablespoon butter over medium-high heat; cook the onions until just starting to brown, about 8 minutes. Pour in the beef stock and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.
    4. Pour the onion gravy over the sausage and potatoes.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate