Name: Pub Grub Bangers And Mash
Yield: 6
Ingredients: Sausages:; 6x sausages, cumberland or similar.; olive oil; Gravy:; 500 ml cider; 6 T. butter; 3 medium onions, thinly sliced; 250 ml chicken stock (2 stock cubes); 1 t. worcestershire sauce; 1 T. fresh thyme; salt and pepper, to taste; 50g unsalted butter; Mash:; 600g maris piper potatoes; 100g unsalted butter; 100ml milk; salt to taste

Steps

To prepare the gravy, melt butter in a pan over medium heat. Add sliced onion and cook, stirring occasionally, until softened, about 20 minutes.

Pour in cider and chicken stock, and add fresh thyme and worcestershire sauce. Let the mixture simmer until the sauce thickens, stirring frequently for about 15 minutes. Season with salt and pepper, then stir in a knob of butter.

For the mash, place peeled and chopped potatoes in a large pot and cover them with cold water by about 1 inch. Season the water with a tablespoon of salt. Bring to a boil over high heat, then reduce to medium and gently boil for 20 minutes until potatoes are fork tender.

While the potatoes cook, add sausages to a pan over medium heat with olive oil, ensuring they cook evenly by turning them occasionally.

Once the potatoes are cooked, drain them and return them to the pot. Mash them with a masher or ricer. When partially mashed, add melted butter and milk. Continue mashing until the potatoes reach your desired consistency. Mix in salt to taste.

To serve, place a dollop of mash on a plate, top with sausages, and finish with a generous ladle of the cider onion gravy.

Nutrition Facts

Calories

936kcal

46%
Fat

69g

106%
Saturated Fat

34g

170%
Carbohydrates

49g

16%
Fiber

4g

16%
Sugar

8g

16%
Protein

20g

40%
Cholesterol

172mg

57%
Sodium

1,314mg

54%

Percent Daily Values are based on a 2,000 calorie diet.

Pub Grub Bangers And Mash

Ingredients

Sausages

Gravy

Mash

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts