Bangers and Mash

Ingredients

4 Russet Potatoes, Cut to 1" cubes (It mush be Russet Potatoes, nothing else)
4 Cheese Sausages 

2 Tbsp Margarine or Butter

Milk (Amount depend on your preferred consistency)

Salt and Pepper 

Extra Virgin Olive Oil 
 

Method

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  Extra Virgin Olive Oil all around it.
7. Place sausage on top of mash 

8. Enjoy! 

Bangers and Mash

Ingredients

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 
 

Method

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! 

Gravy

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

Method

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.

Bangers and Mash

I didn't know about Bangers and Mash until i read a Gordon Ramsay Book - Great British Pub Food . I am a great sausage fan and i got to try it. So, i went ahead to invent my own Bangers and Mash.

Ingredients

2 Sausage (I chose Chorizo)

1 Tbsp Dried Herbs (I Chose Rosemary)

5 Russet Potatoes

Butter

EV Olive oil

Parmesan Cheese

Salt and Pepper 

Method 

1. Preheat oven to 200 Degrees

2. Roast the sausage for 20 mins, rubbed with EV Olive oil and 1 tbsp dried herbs

3. Peel and chop the potato into 1 inch cubes

4. Boil the potatoes for 10 to 12 minutes

5. Drain the potatoes and quickly mash them up, adding in butter, parmesan cheese, salt and pepper (To your taste)

6. Serve sausages on top of a bed of mash potatoes

7. Enjoy