Wednesday, 20 February 2013

Bangers and Mash

4 Russet Potatoes, Cut to 1" cubes (It mush be Russet Potatoes, nothing else)
Good quality Pork Sausage 
2 Tbsp Margarine or Butter
Milk (Amount depend on your preferred consistency)
Salt and Pepper 
Extra Virgin Olive Oil 
1. Put potatoes in a pot and fill with water and a generous pinch of salt.
2. Bring to a boil and cook till potatoes slide off a knife when poked. 
3. Drain, and add in margarine and milk.
4. Mash with a masher till smooth and creamy.
5. Roast sausage in a 200 degrees oven for 10 minutes 
6. Season mash with pepper and drizzle gravy all around it.
7. Place sausage on top of mash 
8. Enjoy! 


2 tbsp olive oil
1 onion, sliced
2 tsp fresh thyme leaves
1 bay leaf
50g mushrooms, coarsely chopped
2 tbsp plain flour
125ml port
250ml vegetable stock
2 tbsp dark soy sauce


1. Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes).
2. Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes).
3. Remove and discard the bay leaf. Pour the gravy into a jug and serve.

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