Bangers & Mash, With Onion Gravy

I N G R E D I E N T S

Serves 4

• 4 onions, cut into thin wedges
• 2 tbsp balsamic vinegar
• 8 sausages
• 1 tsp of finely chopped thyme
• 1 small glass of white wine
• 300ml / ½ pint chicken stock
• 1 tbsp Worcestershire sauce
• Optional – finely sliced spring onion (for mash)

For the mash

• 900g/2lb potatoes, peeled and chopped into equally sized cubes
• 50g/1¾oz soft butter
• 100ml/3½fl oz milk

M E T H O D

1. Cook the potatoes in boiling salted water until soft.

2. Heat a drizzle of oil in a heavy-based saucepan.

3. Add the onion and cook until soft , but not coloured.

4. Add the wine,  and allow to cook off before adding the stock.

5. Bring the mixture to the boil, and allow to reduce for 10 minutes or until the liquid is reduced by half. Add the thyme and season to taste.

6. Heat up a frying pan, add a oil and fry the sausages for 6-8 minutes or until cooked through.

7. Drain the potatoes and mash with the butter and milk until creamy. (Optional – I like to add finely sliced spring onion)

8. Plate up the mash, placing the sausages in the centre of each mound.

9. Serve with garden peas and gravy.

Can’t beat the classics in Autumn!

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