Bangers & mash with a quick onion gravy
Method
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Preheat oven to 180°C fan forced (200°C normal).
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Cook the potatoes in lightly salted, boiling water until tender. Then drain well, return to the pot, cover and set aside.
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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.
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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.
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Then mash the potatoes with the milk, cream and butter.
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To serve, mound the mash on individual plates and top with the sausages, a decent amount of sauce and a sprinkling of parsley.
Ingredients
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4 large potatoes, peeled & cubed
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sea salt & freshly ground pepper
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8 country-style sausages
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1 cup beef stock
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3 tbsp bottled caramelised onions
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1 tbsp grain mustard
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a splash of milk
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a little cream (optional)
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a dollop of butter (optional)
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2 tbsp chopped fresh parsley
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.