Bangers & Mash

INGREDIENTS

Sausages

Maris Piper Potatoes

Onions

Dijon Mustard

Wholegrain Mustard

Beef Stock

Honey

Balsamic Vinegar

Brandy

Milk

Butter

Thyme

Rosemary

Garlic

INSTRUCTIONS

Peel and chop around 1.5kg of Maris piper Potatoes into inch sized cubes.

Pop the Potato in a sauce pan and fill with water.

Place the pan on a hob and set to high, bring to a boil, then reduce the heat and simmer until the Potato starts to get soft.

While the Potatoes simmer, slice up 3-5 large Onions into thin strips.

Once the Potato is soft, but not mushy, drain off the water and leave the Potato in the same pan for 5 minutes to help any moisture evaporate.

Mash the Potatoes then push them through a sieve to remove lumps and get them really soft, fluffy and smooth.

Pop the Potato back on a very low heat and add around 3 Tbsp of Butter.

Start mashing in the Butter, and add a good splash of Milk as you beat the Mash with a wooden spoon.

Season the mash and beat them until they are really creamy, smooth and fluffy.

Pop the Mash to one side to re-heat.

Stick a high walled frying pan on a medium heat, add a small splash of Olive Oil and the Onions.

Season the Onions and sweat them down until they are really soft but without any colour.

Once the Onions start to get soft add a few sprigs of Rosemary and thyme.

Chuck in a good knob of Butter and stir.

Turn up the heat and get the Onions golden brown then add a Tsp of Honey.

Stir through the Honey and add a heaped Tsp of Dijon and a Tsp of Wholegrain Mustard.

Deglaze with Brandy and burn off the Alcohol.

Add a splash of Balsamic Vinegar, around 2-3 Tbsp and reduce.

Then pour in enough Beef stock to just about cover the Onions.

Reduce the reduce the stock until you have the thickness you want.

Pop another frying pan on the hob and add a tiny dash of Olive Oil.

Lay the Sausages in the pan and add a tiny pinch of seasoning.

Fry off the Sausages on a medium heat and keep turning them for a nice even colour.

Take a few cloves of Garlic, leave them in the skins but give them a gentle smash with the back of a knife.

Once the Sausages start to get brown add a nice knob of Butter and chuck in the Garlic.

Pop in some Thyme and Rosemary.

Cook the Sausages until they are evenly golden brown, they will take around 10-15 minutes.

Re-heat the Onions and mash and serve.

Enjoy