Bangers and mash with onion gravy
- Weekday Hassle Free Dinners
- Serves 2
- Cook 30 min
Pub meal ready at your fingertips. Perfect for winter nights when you crave the extra calories to keep you warm.
Ingredients
- 400 gm potatoes
- 6 beef or pork sausages
- 1 brown onion, cut into wedges
- 1 cup peas
- Olive Oil
- handfull of green beans
- 1/2 cup milk
- 1 cup chicken stock
- 1 tas sugar
- 1 tas flour
- 1 tas grainy mustard
Method
- Peel the potatoes and cut into chunks. Place in a medium saucepan, cover with cold water and season with salt. Bring to the boil and cook for 15-20 mins until tender.
- Preheat the oven to 120C. Heat the oil in a large frypan over medium heat. Cook the sausages for 8-10 mins, turning regularly until cooked through. Remove and transfer to an oven tray and keep warm in the oven.
- Meanwhile, halve and thinly slice the onion into wedges. Melt the remaining butter in the pan over medium-high heat. Increase heat to high and cook the onion, stirring, for 3 mins or until softened. Stir in the sugar and cook, stirring regularly, for a further 5 mins or until dark golden and caramelised. Sprinkle over the flour and cook for 1 min. Gradually add the stock and mustard, stirring constantly. Bring to the boil, then reduce heat to a simmer. Cook, stirring, for 5 mins or until slightly thickened
- Add the peas to the boiling potatoes for the last 1 min of cooking. Drain and return the potato mixture to the pan. Add the milk and half the butter and mash mixture until mostly smooth and combined.
- Divide the mash among plates and top with the sausages and onion gravy.
Published 14 October 2015. All recipes