Classic Bangers and Mash

Tue, 9 January 2024

Ingredients

8 Large Jumbo Sausages from your local butcher

1 tbsp sunflower

1 tsp butter

2 yellow onions thinly sliced.

1 sprig of rosemary

6 Large Rooster potatoes, peeled.

1 Small Celeriac, peeled and chunky diced

50g or a small handful of grated cheddar

1 tsp mustard

200ml of milk

2 tbsp butter

½ tsp white pepper

1 tsp sugar

Big splash of cider vinegar

1 beef stock cube or jelly stock pot

500ml boiling water

1 tbsp instant gravy granules

Salt and black pepper

Method

Let’s start by making the mash, peel the potatoes and dice to roughly the same size as the potatoes. Add to a pot and cover with cold water. Place on a medium heat and simmer for 30 to 45 minutes until soft. Pour off the water and set aside for 5 minutes uncovered. Now begin to mash removing most of the lumps. Add the milk, butter and white pepper to a saucepan and bring to a simmer. Pour into the mash along with the cheddar and mustard. Mix together and set aside.

Grab a frying pan and place on a medium to high heat. Stab a few times with the tip of a knife. Add the sunflower oil and butter to the pan. Once the butter starts to foam add the sausages to the pan and cook on each side until dark and brown. Reduce the heat and add the onions and rosemary. Cook everything together for 15 minutes until the sausages are cooked through.

Remove the sausages and set aside. Turn the heat up in the pan, add sugar and cook for 5 minutes. Splash in the vinegar to deglaze. Mix the boiling water with the stock cube and pour into the onions. Bring to the simmer and whisk in the gravy granules until the sauce becomes thick.

Scoop the mash out onto a plate, add the sausages then pour over the sauce. Enjoy this cuddle on a plate perfect for a winters evening.