Bangers and Mash

Classics are classics for a very good reason: because they are delicious! This is real comfort food, perfect for Autumn or Winter evenings or even a Sunday dinner. For the best mash ever, use a ricer, get one if you don’t have one, you will never look back! This recipe uses leek in the mash but you can easily go ‘plain’ with the mash , which I usually prefer – or feel free to add mustard, some cheddar cheese, some garlic, or any combination! Its definitely worth getting best-quality sausages though; your friendly, neighbourhood butcher will have some for sure.

A word on mash: cook the potatoes gently over a low heat to preserve the flavour and if you don’t have a ricer – get one! It makes perfect, smooth mash every time and you won’t look back after trying one. Pass the cooked potatoes through the ricer over butter and mix well with salt and pepper before heating gently in the pan with a bit of milk until you have the consistency you like. One top chef of note even cooks the potatoes peelings in milk which is then put back in the mashed potato, which does add a lot of flavour if you have the extra time.

The trick for the gravy is cooking the onions slowly for a long time. Most recipes say 5-10 minutes but I think 20-25 minutes is better, to get some caramelisation. Just be careful to not let them burn, or they will taste bitter.

Enjoy!

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Serves: 2

Prep Time: 20 minutes – Cooking Time: 1 hour

Ingredients

• 4-6 shallots, depending on size
• 6 good quality sausages
• 500ml good quality beef stock
• 150 ml red wine
• 4-5 floury potatoes
• 150g butter (more if you are feeling particularly unhealthy, less if you want to reduce the calories!)

Instructions

1

First, cook the sausages in a wide, deep frying pan until browned on all sides. They do not need to be cooked all the way through. Set aside for later.

2

Slice the shallots until then and cook in the same pan as the sausages, adding a bit more oil if needed. Cook them gently over a low heat for 20-25 minutes, until beginning to caramelise.

3

Add the red wine and turn up the heat until reduced by two-thirds.

4

Add the stock and mix well. Return the sausages to the pan and cook in this gravy for around 20 minutes.

5

Meanwhile, make the mash. Peel the potatoes and cut into 1cm slices. Cook over a low heat until cooked through.

6

Drain the potatoes and pass through a ricer directly onto the cubed butter in a mixing bowl. Mix well into a beautiful, smooth mash.

7

Return to the saucepan and cook over a low heat, adding a few drops of milk to loosen if needed. Season well. Add sliced and cooked leeks to the mash at this point.

8

Mix well, season to taste and put a generous dollop on the plate. Top with the cooked sausages and plenty of the gravy.