Bangers and mash. Photo: Natalie Boog
- 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
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.
- Main Ingredients - Pork, Potato
- Cuisine - British
- Course - Lunch
- Occasion - Family meals