Bangers and Mash

Ingredients

Mashed Potatoes

• 700g Yukon Gold potatoes, (about 5 medium potatoes, peeled and quartered)
• 100mls milk
• 30g butter
• salt and pepper, to taste

Onion Gravy

• 2 medium yellow onions, sliced
• 1 tsp corn starch
• 1 cup beef stock
• splash of red wine
• 3 sage leaves

• 4 pork sausages
• 1 tbsp mango chutney
• Olive oil + butter

Method

1. Prepare the potatoes: Add the cubed potatoes to a large pot of boiling water. Once fork-tender, drain the water. Add the milk and butter to the potatoes and use a potato masher to mash everything together. Season with salt and pepper.
2. While the potatoes are boiling, coat a saucepan with olive oil and a teaspoon of butter. Once melted, add in the sliced onions and season with salt. Let the onions soften, before transferring them to a bowl.
3. Add a little bit more olive oil to the pan, then add in the sausages. Let fry until the sausages are browned on both sides. Once done, continue to cook the sausages in the oven at 350°F for 25 minutes. Remove from the oven and brush the sausages with the mango chutney. Let cook for an additional 5 minutes in the oven. Remove the sausages from the pan once cooked through.
4. Using the same pan you cooked the sausages in, remove part of the excess oil, then add the cooked onions back into the pan along with the sage leaves and splash of red wine. Add the beef stock, lower the heat, then let the sauce reduce. Towards the end, stir in the corn starch to thicken it up.
5. Serve: For individual portions, add a bit of the mashed potatoes onto a plate, along with the sausages, and onion gravy.