What better comfort food than bangers and mash. We love this method because it only involves one pan for the meat merriment with no separate gravy making – a perfect recipe for midweek munching and lazy weekend TV dinners.
Ingredients to serve 2-3
6 good quality steak sausages
250ml red wine
100 ml beef stock
good dash of worcester
5-6 good sized floury potatoes
1 tbsp creamed horseradish
100 ml milk
Preheat the oven to gas 5 or equivalent. Finely slice the onions then fry gently in a small amount of oil using an oven proof pan. As the onions start to colour add the flour, sausages and a touch of salt and pepper. Stir through until the flour goes claggy. Pour in the red wine and stock, bring quickly to the boil and put in the oven, it’ll take around 15 minutes for the sausages to cook through depending on their size.
With the sausages in the oven peel and boil up your spuds. Once they are cooked, drain them and mash in the pan you used to boil them, this will still be nice and hot so will keep them warm. We use a ricer to mash our tatties as you get a lovely fine texture. Add in the rest of the ingredients, mix well, season and serve.
Et voila, yummy beefy sausage and mash with a rich onion gravy.