Header Ads

Bangers with herby mash and onion gravy

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Serves Serves 4

Ingredients
ยท         900g/2lb floury potatoes, peeled and cubed
ยท         1 tbsp sunflower oil
ยท         1 large onion, finely chopped
ยท         1 tsp Dijon mustard
ยท         ยฝpint chicken stock (from a stock cube)
ยท         1 tsp gravy browning (optional)
ยท         pork sausages
ยท         50g/1ยฝoz unsalted butter
ยท         50ml/2fl oz double cream or milk
ยท         1 tbsp each, fresh parsley and chives
ยท         spring onions, finely chopped
ยท         1 tbsp olive oil

Method

1.    Cook the potatoes in boiling salted water for 10-12 minutes or until soft.
2.    Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half.
3.    Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through.
4.    Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato.
5.    Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy.
6.    Serve immediately.