Bangers and Mash

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 10 minutes

Składniki

1 tbsp olive oil

6 Cumberland sausages

blanched peas, to serve

4 onions, thinly sliced

50g butter

2 tbsp olive oil

1 sprig rosemary

2 fresh bay leaves

1 tbsp worcestershire

1 tbsp flour

500ml beef stock

sea salt and pepper to taste

1kg brushed potatoes, peeled and halved (or any mashing potato)

125g butter, softened

180ml (¾ cup) milk

sea salt, to season

Wskazówki

Place the butter and oil in a saucier or saucepan over medium heat. Once the butter has melted, add the onions and season with some salt.

Cook the onions, stirring occasionally, for 10 minutes, then add the rosemary and bay leaves.

Continue to cook for a further 20 minutes or until caramelised.

Sprinkle the flour over the onions and stir through. Add the stock and worcestershire and stir well. Bring to a light boil.

Cook for 20 minutes on low, until thickened to a gravy consistency. Season with salt and pepper to taste and remove the rosemary and bay leaves.

Place the potatoes in a large saucepan of salted water over medium heat. Bring to a simmer and cook for 35 minutes, or until fork tender.

Drain well, then place the colander over the hot saucepan to steam for a few minutes.

Push the potatoes through a ricer into a large bowl, or use a masher. Stir in the butter and enough of the milk until you reach a smooth consistency that you want. Season with salt to taste.

Heat the oil in a heavy based frying pan over medium-high heat. Cook the sausages for 6-8 minutes, turning to brown on all sides, until cooked through.

Divide mashed potato between serving plates, along with some peas. Top with the sausages and spoon over the onion gravy. Serve and enjoy!

Wartości Odżywcze

• Wielkość Porcji: 4