Bangers, Mustard Mash & Onion Gravy

INGREDIENTS

Sausages

Potatoes

Dijon Mustard

Wholegrain Mustard

Onions

Double Cream

Butter

Brandy

Beef stock

INSTRUCTIONS

Take your Potatoes and pop them into a pre heated oven, 180 degrees for around an hour.

Then, we want to slice up some Onions into thin strips.

Take a frying pan, add a dash of Olive Oil, and lay in the Sausages.

Fry the Sausages until you have some colour on all sides, then remove them from the pan and throw in the Onions.

Season the Onions, add a knob of Butter and fry them off until they are beautiful, golden brown and caramelised.

Once the Onions are perfectly caramelised, we want to deglaze with Brandy, burn off the alcohol then pour in some Beef stock.

At this point lay back in the Sausages.

Cook the Sausages in the Gravy for around 10 minutes, you can top up the Gravy with more stock if it becomes too reduced.

Remove the Potatoes from the oven, cut them in half and scrape out the soft fluffy centre into sauce pan.

Mash up the Potatoes with a hand masher to get them started, then pop the pan on a medium heat and add some Butter.

Season the Potatoes and keep adding Butter as you stir until they are creamy and smooth.

Then, add a good blob of Dijon Mustard, 2 blobs of wholegrain Mustard and stir.

Finish the Mash by stirring in a dash of double Cream.

Lay the Sausages onto a plate, add a generous dollop of the creamy Mustard Mash, finish with some of the rich and delicious Onion Gravy, and serve.

Enjoy