Boujee Bangers and Mash
Who doesn’t love this dish.
I used to make this as a kid. I used to also work in a local pub when I was young and they had a banging version of it on the menu so safe to say my staff dinners there were very very good! Simple and delicious. What a hangover cure also btw.
- 8 high quality pork sausages
- 1kg marris piper potatoes, peeled and cut into even sizes
- 100ml milk
- 150g butter
- 2 tbsp chives
- Salt and pepper
- 1 red onion sliced
- 4 garlic cloves smashed
- 2 sprigs rosemary
- 1 tsp sugar
- 4 tbsp beef stock
- 2 tsp worcestershire sauce
- 1 tbsp wholegrain mustard
- Olive oil
- 3 tbsp flour
- Preheat oven to 160 celsius if fan or 180 if not.
- Add peeled and sized potatoes to a large pot and cover with water.
- Add a good sprinkle of salt and put on a high heat.
- Bring to the boil.
- These will need to cook for about 25 minutes.
- In the meantime, heat a pan to medium high heat.
- Add 2 tbsp of oil to the pan.
- Add your sausages.
- Throw your smashed garlic in the pan.
- Add rosemary sprigs.
- Brown the sausages on both sides.
- Add 50g butter.
- When butter melts, baste sausages well while cooking.
- They will take about 10 minutes to cook in total.
- Remove sausage and set aside.
- Remove rosemary sprigs and discard.
- Add some butter and oil to the pan if needed and reduce heat to low.
- Add your onion and cook for about 5 minutes until soft.
- Add sugar.
- Add flour and mix through well.
- Add worcestershire sauce.
- Add half of your beef stock.
- Mix it all together, it should be quite thick.
- Add the remaining beef broth, stirring constantly while simmering, to your desired texture.
- Season with salt and pepper.
- Check your spuds.
- Grab your masher and begin mashing them up.
- Add 75g butter and mash and mix well.
- Slowly add your milk and continue mashing and mixing until you have the texture you like.
- Add salt and pepper to taste, be generous.
- Add your chopped chives and mustard and mix well.
- Spuds, sausage, gravy, enjoy.