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Bangers & mash with a quick onion gravy

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the potatoes in lightly salted, boiling water until tender. Then drain well, return to the pot, cover and set aside. 
  • At the same time, in another pot, blanch the sausages in simmering water until firm when squeezed. Then drain well, place in a large baking tray and cook in the oven for about 15-20 mins, turning a couple of times. 
  • To make the gravy, put the stock, caramelised onions and mustard in a heavy-bottomed pan (or pot). Whisk well and rapidly boil until reduced to a light gravy consistency. 
  • Then mash the potatoes with the milk, cream and butter. 
  • To serve, mound the mash on individual plates and top with the sausages, a decent amount of sauce and a sprinkling of parsley.

Ingredients

  • 4 large potatoes, peeled & cubed
  • sea salt & freshly ground pepper
  • 8 country-style sausages
  • 1 cup beef stock
  • 3 tbsp bottled caramelised onions
  • 1 tbsp grain mustard
  • a splash of milk
  • a little cream (optional)
  • a dollop of butter (optional)
  • 2 tbsp chopped fresh parsley

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