Bangers and Mash
Sage-roasted pork sausages on mash with the ultimate onion gravy
To make the gravy, fry the onions in a large frying pan over medium heat until they soften and become sweet and creamy (approximately 20 minutes)
Add the flour and stir to coat the onion in the flour then add the sugar, Balsamic and stock.
Allow to simmer gently for 20 minutes then season to taste.
To make the mash, place the potatoes in a large pot and cover with water.
Bring up to the boil and allow to cook until soft then drain.
Heat together the butter, milk and nutmeg then pour into the pot and mash the potatoes.
Season to taste and set aside.
To roast the sausages, pre-heat the oven to 390°F.
Place the sausages on a roasting tray then add the sage and drizzle with the olive oil.
Place in the oven to roast for 30 minutes until golden brown and cooked through.
Serve the sausages on the mash and top with a generous spoonful of onion gravy.
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