Wednesday, February 22, 2006
Bangers and Mash
Days like this call for comfort food and can you think of anything more comforting than a nice big plateful of creamy mashed potatoes, topped with steaming hot sausages and smothered in thick onion gravy? No, nor could I. I added the beans to give the illusion of a healthy dinner, but really, just bangers and mash is perfect.Here's how you get there:
8 to 10 good quality sausages
For the mash:
3 medium potatoes, peeled and halved
60 g butter
a bit of milk
salt and pepper to taste
For the gravy:
30 g butter
1 large onion, halved and then sliced into rings
1 tbsp flour
75 ml Madeira or Masala
250 ml chicken stock
A dash of Worcestershire sauce
Start by making the gravy. Melt the butter in a small saucepan. Add the sliced onions and cook for 3 to 5 minutes, or until they begin to soften. Reduce the heat, cover and continue to cook until truly golden and soft.
Stir in the flour and continue to cook for another minute or two until it has lightly browned. Now pour in the liquids. Season to taste with salt, pepper and Worcester sauce. Bring to the boil and allow to bubble gently for about fifteen minutes.
While the onions are cooking, bring the potatoes to the boil in enough salt water to just cover them. Cover and boil until soft, about 20 minutes.
For the bangers, place a large frying pan over a moderate-to-high heat, and add the sausages to the pan, to brown on both sides, for 3 to 4 minutes each. Reduce the heat and continue to cook until cooked all the way through.
Finish the mash by draining the potatoes and placing them back into the pan. Add the butter and season to taste, then mash until smooth adding a few drops of milk if needed.
Christine at 10:19 pm
