A traditional, all time British favourite – Bangers and Mash! Get ready to have your taste buds tantalised!
1 per person, 70%+ pork meat sausage or 2 meat-free sausages
1 onion, peeled, thinly sliced and chopped
1 tbsp of sunflower oil
1 tbsp of caramelised onion marmalade
50ml of red wine
1 tsp of flour (any kind)
800g of potatoes, peeled and cut into cubes
2 tsp of butter
1 tbsp of milk (full, semi or skimmed)
Salt and pepper to season
- Preheat the oven to gas mark 4, 180 °C electric.
Dawn: I’ve massaged caramelised onion marmalade over the sausages from one of my favourite producers – The Cherry Tree
Andrew: Excellent! Sounds delicious. Now what, Dawn?
- In an ovenproof dish, put the sausages, onion and add the oil, placing the dish in the centre of the hot oven. Depending upon the size and thickness of your sausages, cook for about 20 minutes. Remove from the oven and turn over the sausages to enable them to brown all over. Return to the oven for a further 20-25 minutes.
- At this point, put the peeled potatoes in a saucepan, add a pinch of salt and cover with warm water. Place on the hob and bring to the boil. Boil continually for about 15-20minites or until a fork goes all the way into the potatoes which is when they are cooked. When cooked, drain the water off into a container for using later.
- The sausages should now be cooked. Remove, place on a plate and set aside to keep warm.
- Put the onions that the sausages have been cooking in with their juices, into a small saucepan and continue to cook until they are looking caramelised in appearance. When they are, add a small teaspoon of flour and cook together. Add about 50ml of red wine or two good splashes of wine to the onions and flour; cook until both are combined. Slowly add the potato water which you set aside earlier and stir whilst adding.
Dawn: I always only ever buy sausages with a high percentage of pork meat in them and look for a minimum of 70%. If it’s less, the sausage is made up of less nutritious ingredients.
Andrew: The meat free alternatives offer another tasty way of cooking this British favourite dish as they absorb the surrounding flavours.
Dawn: Yes, and another one of my favourite meat free sausages are those made by Cauldron – very tasty and the best I’ve tried.
Andrew: So, am I ready to have my taste buds tantalised?
Dawn: You sure am! We’re ready to plate up so add the butter and milk to the cooked boiled potatoes and mash with a masher. Serve with the sausages, drizzled with the wonderful onion gravy – and hey ho! A real British classic for you to savour! Great with some traditional greens too!