Bangers with herby mash and onion gravy
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Sausage and mash is the ultimate comfort food – try our recipe complete with a quick onion gravy.
Ingredients
- : 900g/2lb floury potatoes, peeled and cubed
- sunflower oil: 1 tbsp sunflower oil
- onion: 1 large onion, finely chopped
- Dijon mustard: 1 tsp Dijon mustard
- chicken stock: ½±è¾±²Ô³Ù chicken stock (from a stock cube)
- gravy browning: 1 tsp gravy browning (optional)
- pork sausages: 8 pork sausages
- butter: 50g/1½oz unsalted butter
- double cream: 50ml/2fl oz double cream or milk
- parsley: 1 tbsp each, fresh parsley and chives
- spring onions: 3 spring onions, finely chopped
- olive oil: 1 tbsp olive oil
Method
Cook the potatoes in boiling salted water for 10-12 minutes or until soft.
Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half.
Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through.
Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato.
Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy.
Serve immediately.
