Bangers and Mash
You will need
- 6 - 8 Alf Turner’s Hair of the Hog Sausages
- 1 Onion sliced
- 15mlsp (1tbsp) Oil
- 300ml (½pt) Vegetable stock
- 2x15mlsp (2tbsp) Gravy granules
- Splash of cider and pieces of chopped apple
- Splash of your favourite ale
- Splash of red wine and 15mlsp (1tbsp) of redcurrant jelly
- 675g (1½lb) Potatoes, peeled and cut into chunks
- 100ml (5-6tbsp) Milk
- 25g (1oz) Butter
- Salt and pepper
What to do
Everyone has their own favourite mash recipe. Here are some of Alf’s suggestions together with ideas for giving gravy a zing…
Preheat the grill.
Place the potatoes (with or without additional vegetables) in a large pan of cold water. Bring to the boil, reduce the heat and simmer until the vegetables are tender.
Heat the oil in a medium saucepan, add the onion and cook gently until the onions are soft.
Add the vegetable stock and gravy granules to thicken. Liven the gravy with any of the suggestions above.
Cook the sausages under the grill, turning occasionally to ensure that they are evenly browned and cooked through.
Drain and mash the potatoes (with or without additional vegetables) with the milk and butter. Season to taste. At this point add your chosen flavourings if desired before serving with sausages and gravy.
- Substitute half the raw potato with a combination of sweet potato and carrot, peeled and chopped
- Substitute half the raw potato with a combination of parsnips and pears, peeled and chopped
- Add 50g (2oz) of grated Cheddar cheese and 2 finely chopped spring onions to the cooked mash
- Add 15mlsp of whole grain mustard or horseradish to the cooked mash
- Crumble two slices of warm black pudding slices into the cooked mash