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