BANGERS AND MASH RECIPE

Ingredients;

A couple of hot Italian sausages
Broccoli, steamed

Mash;
Potatoes, peeled and quartered
Butter
Cream
Salt
Black Pepper
Scallions, chopped

Onion gravy;
Red onions, sliced thinly
Butter
Olive Oil
Beef Stock
1 teaspoon Balsamic Vinegar
Salt
Black Pepper
2 tablespoons cream
Dried parsley
Cornstarch
Water

Steps;

1. In a pot of boiling water with a pinch of salt, add your peeled and chopped potatoes.
2. In another deep pan, cook your onions in olive oil and a bit of butter. Cook in low heat till they caramelised, add your balsamic vinegar and dried parsley.
3. Add your beef stock to the onions and let it simmer for 2 mins. Taste and adjust seasoning with salt and pepper.
4. If you like it thicker, add cornstarch and water. Add your cream at the last minute with the heat off, if not it would curdle. I probably added a bit too much cream in the photo.
5. When the potatoes are fork tender, strain them and transfer all to a food processor. You can use a masher if you’d like but I like my food processor. Add your butter and cream. Pulse till you have a creamy, sticky consistency. Season with salt and pepper and add your scallions, pulse again. If you like it creamier, add more butter and cream.
6. Cook your sausages with a bit of olive oil, my sausages had a good amount of fat in them so I didn’t need so much oil. Cook them till they’re browned on all sides on a pan or a grill.
7. Plate everything, mash, sausages, the steamed broccoli. Pour gravy on top. Eat while hot with a COLD glass of beer!

Note; You can replace the broccoli with any other vegetable, like PEAS!

God save the Queen!