Bangers and Mash
  • 2 T vegetable oil
  • 8 sausages
  • 3 large peeled potatoes (cut into cubes)
  • 6 T milk
  • 1 stick butter
  • Salt and ground black pepper
  • 1 large yellow onions, peeled sliced
  • 2 T vegetable oil
  • 2 T butter
  • 1 t sugar
  • 1 t balsamic vinegar
  • 2 C beef stock
  • 4 t corn starch
  • 4 t cold water
  • Salt and black pepper
  1. Heat the oil in a large frying pan, turn the heat to medium and add the sausages cooking until hot and cooked through
  2. Keep sausages warm
  3. Boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
  4. While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat
  5. Add the onion and cover with a lid
  6. Slowly cook onions until translucent
  7. Add the sugar and balsamic vinegar to the onions and stir well.
  8. Cover and continue to cook for 5 minutes.
  9. Add the stock and boil gently uncovered for 5 minutes.
  10. In a heatproof jug or bowl mix the corn starch with the cold water to a thin paste
  11. Pour a little of the hot gravy into the starch mixture and mix thoroughly
  12. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
  13. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
  14. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.