The ULTIMATE Bangers and Mash. Discussion over.
Cooking Time (Includes Preparation Time): 45 Minutes
Heat the sausages low and slow when you fry them so that they can cook evenly.
Feeds: 4 People
600g of Potatoes
2 Tbsp of Salted Butter
300ml of Whole Milk
800g of Petit Pois
1 Pot of English Mustard
2 Red Onions
1 Beef Stock Cube
1.5 Tbsp of Plain Flour
1 Tbsp of Red Wine Vinegar
Bunch of Parsley
Firstly, chop up your potatoes (leaving the skins on) and add them to a pan of boiling water. Sprinkle in some salt and leave the potatoes to boil until soft.
Whilst the potatoes boil, it’s sausage time. Pour a large glug of olive oil into a frying pan, then add in your sausages. Fry these on a low heat until they have browned all over.
Gravy time. Slice your red onions and add them to a frying pan along with a glug of olive oil. Once the onions are soft, crush in the stock cube and add your flour. Mix them into the onions. Then, pour in your red wine vinegar along with 100ml of boiling water. Stirring continuously until you have a nice smooth gravy, and then chop half of your parsley and add it to the gravy.
Time to boil your peas. Cover your peas in boiling water and bring to the boil for around 3 minutes. Once boiled, drain them and add to the pan the juice of 1 lemon, a tablespoon of olive oil and a sprinkling of pepper. Then, mash the peas roughly, leaving a bit of crunch.
Once your potatoes have boiled and are soft, drain the water from the pan and put them back into it. Add in your butter, milk and a teaspoon of mustard, along with a sprinkling of salt and pepper. Mash this all together until it is nice and smooth.
Get the mash, peas and sausages onto a plate, pour over your gravy and finish with a big dollop of English mustard on top.