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Bangers and Mash

2 Tbsp olive oil, extra virgin
8 thick beef sausages (or flavor you prefer)
8 -10 yukon gold potatoes, peeled and quartered
6 Tbsp milk
1 stick butter, cubed
salt and fresh ground pepper
2 medium onioins, peeled and thinly sliced
1 1/4 Tbsp beef stock concentrate
2 Tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
2 Tbsp olive oil, extra virgin
4 tsp corn starch or flour
4 tsp cold water
salt and fresh ground pepper

Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.

Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.

While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid.

Cook slowly for approx 10 mins or until the onions are soft and translucent.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

Add the stock and boil gently uncovered for 5 minutes.
In a heatproof bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.

To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.




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