Bangers and mash

Name: Bangers and mash
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 100g butter; 1 tsp sugar; 2 large brown onions, thinly sliced; 1 tbsp red-wine vinegar; 200ml beef stock; Sea salt; Freshly ground white pepper; 6 medium desiree potatoes, peeled and sliced into 1cm-thick rounds; 1 head garlic, cut in half; 100ml cream; 8 good quality sausages; 2 tbsp chopped parsley

Jane and Jeremy Strode

October 18, 2011

Time:< 30 minsServes:4

This includes a recipe for onion gravy which goes very well with this dish. The mashed potato, with its cream and butter, tastes really amazing but is probably best kept for special occasions.

Ingredients

100g butter
1 tsp sugar
2 large brown onions, thinly sliced
1 tbsp red-wine vinegar
200ml beef stock
Sea salt
Freshly ground white pepper
6 medium desiree potatoes, peeled and sliced into 1cm-thick rounds
1 head garlic, cut in half
100ml cream
8 good quality sausages
2 tbsp chopped parsley

Method

To make the onion gravy, melt 50g butter in a heavy-based saucepan and add sugar and onions.
Cook slowly until caramelised, about 30 minutes.
Add vinegar and cook for five minutes.
Add stock, season with salt and pepper and simmer for 15 minutes.
Meanwhile, steam the potatoes and garlic until soft.
Pass through a vegetable mouli or use a potato masher, although the texture won't be as smooth. If using a masher, remove the garlic first.
Boil remaining butter and cream and stir into potatoes. Season to taste and keep warm.
Grill sausages, spoon mash onto four plates, place two sausages on top and pour over onion gravy.
Sprinkle with chopped parsley and serve.