Bangers and mash

Name: Bangers and mash
Prep time: 60 min
Cook time: 60 min
Yield: 3
Cuisine: British
Ingredients: 1x pack of Cauldron Lincolnshire Sausages; For the garlic herb mash:; 800g white potatoes, peeled and halved; 3 garlic cloves, peeled; 3 tbsp crème fraîche; 10g fresh parsley, finely chopped; 10g fresh chives, finely chopped; ½ tsp salt; ½ tsp black pepper; For the onion gravy:; 2 tbsp butter; 1 onion, peeled and finely sliced; ¼ tsp salt; ½ tbsp sugar; 2 tbsp plain flour; 1 tbsp light soy sauce; 300ml vegetable stock

Serves: 3

Ready in: 30 to 60 mins

Know your nutrients

Calories

598 -

Fat

22.8g -

Saturates

9.4g -

Sugars

11.7g -

Salt

3.98g -

Protein

23.5g -

Carbs

78.2g -

Fibre

10.7g -

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Bangers and mash are a typical British classic, and vegetarians shouldn't have to miss out on this comfort food. Served on a bed of fluffy mash, with an easy-to-make onion gravy, even the most hardened carnivore will be converted by these Lincolnshire-style sausages made with sage and parsley.

Ingredients
Method

Ingredients:

1x pack of Cauldron Lincolnshire Sausages

For the garlic herb mash:

800g white potatoes, peeled and halved
3 garlic cloves, peeled
3 tbsp crème fraîche
10g fresh parsley, finely chopped
10g fresh chives, finely chopped
½ tsp salt
½ tsp black pepper

For the onion gravy:

2 tbsp butter
1 onion, peeled and finely sliced
¼ tsp salt
½ tbsp sugar
2 tbsp plain flour
1 tbsp light soy sauce
300ml vegetable stock

method:

Preheat the oven to 200C/400FGas 6. Remove the Cauldron Lincolnshire Sausages from the pack, brush them with oil and place on a baking tray. Transfer to the oven and cook for 20 minutes.
Meanwhile, bring a saucepan of salted water to the boil. Add the potatoes and reduce to a rolling simmer. Cook for 15 minutes, or until the potatoes are soft. Drain the potatoes and mash with the crème fraiche, parsley, chives, salt and black pepper. Set aside.
For the onion gravy, place the butter in a frying pan. Once melted, add the onions, salt and sugar and cook on a low heat for 10 minutes, until soft and starting to colour. Stir through the plain flour. Add the soy sauce and vegetable stock and bring to the boil. Reduce to a simmer and cook for a further five minutes.
To serve, divide the mash, sausages and onion gravy between three plates and serve with seasonal green vegetables.

Print Recipe www.cauldronfoods.co.uk/