01/07/2023

My Bangers and Mash

Here is my version of this family favourite, rich with caramelised onions and the zing of balsamic over a mash of Dutch Cream potatoes.

Serves:

6 Prep Time: 20 minutes

Cooking Time: 45 minutes

Download Recipe PDF

Ingredients

1-1.5kg lamb and rosemary sausages
olive oil, as needed
3 large red onions, thinly sliced
4 large cloves garlic, chopped
sea salt and pepper, to taste
2 tablespoons dark brown sugar
1/2 cup plain flour
1/2 cup balsamic vinegar
3 cups beef stock
2 tablespoons fresh rosemary
2 tablespoons seeded mustard
50g butter
MASH
1 kg Dutch Cream potatoes, peeled and quartered
2 cups hot milk
50g butter, diced

Method

Heat 1 tablespoon oil in a large deep frypan or similar, and brown sausages on all sides. Remove.
Add 2 tablespoons oil to the pan and sauté onions, garlic, 2 teaspoons salt and brown sugar over medium heat, stirring occasionally, for 20 -30 minutes until caramelised.
Add flour and cook, stirring for 1 minute. Deglaze with balsamic vinegar and mix in stock, rosemary and mustard. Bring to the boil, stirring until thickened. Mix in butter and season to taste.
Return sausages to the gravy and simmer covered for 10 minutes until cooked through. Serve with Mash and Buttered Zucchini and Peas.
MASH Boil potatoes in a large pot of salted water until very tender, drain and mash well. Return to the pot and mix in hot milk and cold butter, beating with a wooden spoon until creamy. Season to taste.
BUTTERED ZUCCHINI & PEAS Sauté 2 chopped spring onions, 2 diced zucchini and 500g peas in 50g butter with 1/4 cup water, until just tender. Season to taste.

Tips

Mash and gravy can be made in advance and reheated prior to serving.
STYLING Spoon dollops of mash onto one side of the plate, position sausages on top and then nap over sauce. Garnish with rosemary sprigs and pepper.
DRINKS Shiraz or Dark Ale

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