Bangers and mash

Bangers and mash

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
2 tablespoons olive oil
Creamy roast garlic potato mash

Skinless pork and herb sausages

Quantity Ingredient
750g minced pork
3 tablespoons red wine
2 garlic cloves, crushed
2 tablespoons finely chopped oregano
1 tablespoon finely chopped thyme
1 tablespoon olive oil
1 tablespoon freshly ground black pepper
1 teaspoon fennel seeds, crushed
1 teaspoon chilli, crushed

Onion gravy

Quantity Ingredient
1 tablespoon olive oil
20g butter
2 brown onions, thinly sliced
2 tablespoons plain flour
125ml red wine
250ml beef stock

Method

  1. To make the sausages, place all the ingredients in a medium-sized bowl and using clean hands, mix and knead together until sticky and combined well. Shape the mixture into 8 even-sized sausages, put on a plate and cover and refrigerate for at least 1 hour or overnight.
  2. To prepare the onion gravy, heat the oil and butter together in a large frying pan over low–medium heat. Cook the onion until softened and golden. Transfer to a plate. Add the flour to the pan and cook, stirring with a wooden spoon, for 20 seconds. Pour in the wine and the stock, stirring to prevent lumps, and bring to the boil. Reduce the heat and gently simmer for 5 minutes, or until thick enough to coat the back of the spoon. Return the onion to the pan and stir to combine. Keep warm until required.
  3. Heat the oil in a large frying pan over medium heat and cook the sausages for 10 minutes, turning occasionally, until brown all over
  4. Serve the sausages with potato mash and onion gravy.
Tags:
Great
Pub
Food
Rachael
Lane
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