Fancy being eating British but tired of your typical fish and chips? Bangers and mash is another typically British dish that’s perfect for a lazy Saturday dinner or Sunday brunch. Get your fresh sausages from your local halal butchery!
- 6 Pieces Handmade Sausages
- 2 Cloves Garlic
- 1 Bunch Fresh Sage
- 1 Teaspoon Olive Oil
- 1 Bunch Fresh Rosemary
- 1 Kg Russet Potatoes
- 150 Mililitres Milk
- 60 Grams Butter
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
- 4 Pieces Red Onions Medium Size
- 80 Mililitres Balsamic Vinegar
- 2 Cubes Beef Stock
Preheat oven to 180 degrees.
On a baking tray, place a layer of fresh rosemary and crushed unpeeled garlic.
Place the sausages on the bed of rosemary and garlic, drizzle with a little olive oil and bake in the oven for about 20 minutes.
Peel and cut potatoes into quarters and place them in a pot.
Fill the pot with water just enough to cover the potatoes.
Add 1 teaspoon of salt and boil the potatoes for about 20 minutes or until soft.
Drain potatoes and put them back into the pot.
Mash the potatoes; add in milk, butter, pepper and salt to taste. Combine well.
Fry the onions really slowly in a little oil, covered, for about 15 minutes until soft.
Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears.
Turn down the heat, add the rest of the butter, crumble in your stock cubes and 500ml water and stir well. Let this simmer until you have a nice gravy consistency.
To serve, dollop some oozy potatoes on the plate, chop up the sausages put them alongside the mash and spoon over the onion gravy. Scatter with the crispy sage leaves.
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