Bangers and mash
Sausages, mashed potato, onion gravy spooned over... this British classic is comfort food
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 50m |
| SERVES | 2 |
Bangers
8 beef sausages
5ml /1 tbsp sunflower oil
1 large onion, thinly sliced
1/2 tbsp plain flour
2 ½ cups boiling, strong-flavoured beef stock
Salt and freshly ground black pepper
5ml/1 tsp freshly chopped sage or dried
Mash
675gm potatoes, peeled and chopped
Salt
25gm butter
50ml/ ¼ cup milk
75gm cheese, crumbled
1. Brown the sausages in the oil then reduce the heat and cook for 5 minutes. Remove from the pan and keep hot in the oven.
2. Add the onion to the pan and cook gently for 10-12 minutes until golden. Stir the flour and then the stock, stirring well until smooth and thickened. Season with salt and pepper, add the sage and spoon over the sausages.
3. To make the mash, cook the potatoes in boiling salted water for 20 minutes. Drain, then mash with the butter and the milk over a low heat. Stir the cheese and beat well until it begins to melt into the potatoes.
Recipe courtesy: Camera Press
Image courtesy: Shutterstock
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