Bangers, Mash & Onion Gravy (SECRET mash recipe)

pork sausages

🥗Healthier: chicken sausages

💰Cheaper: pork shoulder

Lower in fat and calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

More nutritious and budget-friendly.

Preheat the oven to 180 degrees Celsius.

Place the baked potatoes on a baking tray and put them in the oven for about an hour.

Chop the onions in half, remove the skins, and slice them into long strips.

Heat a heavy-bottomed frying pan over medium heat and add a dash of olive oil.

Add the pork sausages to the pan and fry until browned on all sides, about a couple of minutes.

Remove the sausages from the pan and set them aside.

Add the chopped onions to the same pan with another splash of olive oil and season generously with sea salt.

Lower the heat slightly and caramelize the onions, stirring occasionally, adding a touch of butter until golden brown.

Deglaze the onions with a glug of Brandy and burn off the alcohol for a few minutes.

Pour in the beef stock and return the sausages to the pan, turning the heat up to medium.

Let the sausages poach in the gravy for 10 to 15 minutes.

Remove the baked potatoes from the oven, chop them in half, and scoop out the insides, discarding the skins.

Mash the potato in a bowl until smooth before adding to a saucepan.

Add a generous nub of butter and season with sea salt, stirring until smooth.

Incorporate a blob of Dijon mustard and double the amount of whole grain mustard, stirring well.

Taste the mash and add a splash of double cream if desired, stirring until creamy and smooth.

Ensure the gravy is thickened before serving.

Serve the sausages on a plate, smothered with onion gravy, alongside a heap of creamy mustard mash.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens