BANGERS & MASH WITH MUSTARD ONION GRAVY

BANGERS & MASH WITH MUSTARD ONION GRAVY

Make this recipe with Cumberland sausages and Dutch Cream potatoes. The perfect recipe to keep you warm and satisfied on a cold winter evening.

30 Minutes. A British Classic.

Serves 2.

Ingredients 
black forest Cumberland sausages (gluten free)
brown onion
flour
natural beef stock cube
sage
dijon mustard
Dutch cream potatoes
natural butter

Prepare potatoes for mash
Fill ¾ of a large pot with water, add a generous pinch of salt. Cover and bring to the boil. Peel potatoes, rinse and cut into 2.5cm cubes. Once the water is boiling add potatoes and boil uncovered for 20 minutes. 

Prepare onion gravy
Peel and cut onion in slices. Place stock cube in a small jug and add 1 cup of hot tap water, stirring until dissolved. Remove the leaves from the sage and finely slice. Set aside.

Prepare sausages
Heat 1 tablespoon olive oil in a casserole dish or large fry pan on a medium heat (high heat can split the sausages). Lightly brown sausages on all sides for around 2 minutes then remove from heat and put to one side.

Finish sausages & onion gravy. Mash potatoes
Return pan to heat and add the onion and sage leaves and sauté, until softened. Sprinkle flour over onions, stirring through to coat. Pour in stock and add mustard. Be sure to stir out any lumps. Stirring continuously, bring to the boil. Reduce heat and simmer for 5 minutes. Return the sausages to the pan and cover to cook for a further 10 minutes on a low heat. Once the potatoes are cooked, add butter and a splash of milk and mash until smooth and creamy.

To serve
Place mash and sausages on serving plate and spoon over the onion gravy.

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October 29, 2015 by Timothy Ryder
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