Bangers and Mash
- 900 g potatoes - peeled and quartered
- ½ cup milk
- 100 g butter
- Salt and ground black pepper
- 3 large onions - sliced
- A small knob of butter
- 1 tbsp plain flour
- 400+100 ml chicken/vegetable stock
- 2 sprigs of sage, leaves picked and finely sliced
- Boil the potatoes in lightly salted water until soft.
- Drain potatoes and season with salt and black pepper.
- Mix in butter and once the butter is all melted, pour in milk.
- Keep warm
- Fry the onions in the butter and a splash of olive oil and cook very slowly for about 10 minutes until they are golden.
- Add the garlic and cook for a further 20 seconds.
- Mix in the floor and keep stirring for another 1 minute.
- Pour 400 ml of stock, add in sage and season with salt and black pepper to taste.
- Bring to the boil and add more stock if required.
- Sauce should be of a pour-able consistency.
- Once the mash and onion gravy is done, you can pan fry your sausages.
- Spoon the mash onto 5 dinner plates, place two 2 - 3 sausages either on the top or at the side of the mash and pour the hot onion gravy over.
Serving size: 5 Calories: 390 Fat: 22g Saturated fat: 13g Unsaturated fat: 7g Trans fat: 1g Carbohydrates: 44g Sugar: 6g Sodium: 119mg Fiber: 4g Protein: 8g Cholesterol: 58mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/bangers-and-mash/
3.2.2708