After 3 years of tweaking, this is our definitive bangers and mash recipe. With a lovely, thick red onion gravy. The most warming dish about.
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Serves
4
Potato
Sausage
Butter
Whole Milk
Petit Pois
Lemon
English Mustard
Red Onion
Beef Stock
Plain Flour
Red Wine Vinegar
Parsley
Salt
Peppers
Olive Oil
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content.
Serves
4
Potato
Sausage
Butter
Whole Milk
Petit Pois
Lemon
English Mustard
Red Onion
Beef Stock
Plain Flour
Red Wine Vinegar
Parsley
Salt
Peppers
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Firstly, chop up your potatoes (leaving the skins on) and add them to a pan of boiling water. Sprinkle in some salt and leave the potatoes to boil until soft.
Step 2.
Whilst the potatoes boil, it’s sausage time. Pour a large glug of olive oil into a frying pan, then add in your sausages. Fry these on a low heat until they have browned all over.
Step 3.
Gravy time. Slice your red onions and add them to a frying pan along with a glug of olive oil. Once the onions are soft, crush in the stock cube and add your flour. Mix them into the onions.
Step 4.
Pour in your red wine vinegar along with 100ml of boiling water. Stirring continuously until you have a nice smooth gravy, and then chop half of your parsley and add it to the gravy.
Step 5.
Time to boil your peas. Cover your peas in boiling water and bring to the boil for around 3 minutes. Once boiled, drain them and add to the pan the juice of 1 lemon, a tablespoon of olive oil and a sprinkling of pepper. Then, mash the peas roughly, leaving a bit of crunch.
Step 6.
Once your potatoes have boiled and are soft, drain the water from the pan and put them back into it. Add in your butter, milk and a tsp of mustard, along with a sprinkling of salt and pepper. Mash this all together until it is nice and smooth.
Step 7.
Get the mash, peas and sausages onto a plate, pour over your gravy and finish with a big dollop of English mustard on top.
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Angeliya B.
7 months ago
Turned out lovely! So many yummy flavours and the perfect comfort meal
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