Recipe: Bangers and Mash with a difference
Bangers and mash with onion and shallot mash with mushroom gravy
- 6 sausages 3 for each person
- 4 spring onions sliced
- 1 shallot diced
- 4 closed cup chestnut mushrooms sliced
- 1 1/2 pounds potatoes
- 1/2 cup whole milk or heavy cream, plus more as needed
- Salt and pepper
- 2 cups beef stock
- 1 beef or chicken bouillon cubes
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon dried rosemary
- 5 tablespoons unsalted butter
FOR THE GRAVY
- Bring a large pan of salted water to the boil.
- Peel and chop the potatoes in to 4 quarters and add them to the boiling water and cook until they are soft about 15 to 20 minutes
- When the potatoes are quite soft, drain them completely and return them to the pan over medium heat. Add 3 tablespoons of butter butter and cook for a few minutes over medium heat, stirring the potatoes rapidly and vigorously to help any residual water evaporate. You also want to break the potatoes up and smash them with the spoon. You can employ a fork to help, if you like, but you shouldn't need a ricer or a masher unless you want ultra-smooth potatoes. Just cook, stir, and smash.
- When any remaining water has evaporated, and the potatoes are quite smashed up and smooth, it's time to add the milk or cream, as well as any other dairy you'd like to throw in. Pour the milk in slowly, stirring constantly. Keep stirring and cooking until the potatoes are quite hot, creamy, and smooth. Turn off the heat, season to taste with pepper and salt.
- In a pan heat 1 tablespoon of butter and fry the spring onions and shallots.
- When soft remove from the pan and add to the potatoes.
- In the same pan fry the sausages making sure there cooked through.
- Move the sausages to one side of the pan and add the mushrooms.
FOR THE GRAVY
- Combine the stock and the bouillon cubes in a saucepan Heat for 2 minutes and stir. Repeat until bouillon is dissolved.
- Melt the butter in a saucepan over medium-high heat. Add the flour, onion powder, thyme, sage, and rosemary and cook for 1 minute to cook the flour. Slowly whisk in the stock and bouillon until smooth and bring to a boil. Reduce to a simmer and cook, whisking, until smooth and thick, about 1 minute. Add salt and pepper to taste. Remove from heat and serve.
This recipe is adaptable just added extra ingredients to serve more people. Serve with peas or your chosen vegetable.