Potato Mash with Bangers
Potato Mash with Bangers
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Directions
- Preheat oven to 180oC.
- For Sausages Place in a roasting pan with onions and garlic.
- Drizzle with oil and cook for 35-40 minutes or until sausages are golden.
- For the mash, place potatoes in a large saucepan of salted cold water and bring to the boil.
- Cook for 20 minutes or until tender.
- Drain and return to pan.
- Mash, then add the butter, cream, sea salt and freshly ground black pepper to taste.
- Pass through a sieve to obtain a silky smooth mash.
- For the onion gravy, remove sausages from the roasting pan and keep warm.
- Squeeze the cooked garlic into the pan with the onions and sprinkle with flour.
- Cook over medium heat, stirring, for 1-2 minutes, then add the stock, Port and Worcestershire.
- Continue to cook until smooth and thickened.Spoon mash onto plates, top with sausages and pour over onion gravy.
Ingredients
- 1 kg Potatoes, peeled and cubed
- 8 Pork sausages
- 1 Onions, sliced
- 4 cloves Garlic, skin on
- 2 tbsp Olive Oil
- 1 kg Potatoes, peeled and chopped
- 25 g Butter, chopped
- 250 ml Cream
- 1 tbsp Flour
- 500 ml Beef Stock
- 100 ml Port
- 1 tbsp Worcestershire sauce