World’s Best Bangers and Mash

Best Bangers and Mash Recipe

This is the Best Bangers and Mash Recipe that Millin’s has ever tasted. It’s not our creation, it comes from our friend and food blogger Tim Lawrence and we hope you enjoy it as much as we do!

The recipe is so easy and as Tim says, “even if you’re not a great cook, you’ll be able to create this absolutely bang on!”

Cook Time and Yield

Time: 30 minutes | Serves: 3-4 people (2 sausages per person).

Mash:

• New Potatoes (Chat or Kipfler)
• Butter
• Salt & Pepper
• Handful of Watercress or Rocket
• Clove of Garlic

For the Gravy

• 8 Millin’s Thick Pork Sausages
• 2 Medium Brown Onions – Halved then Sliced
• Clove of Garlic – Finely Diced
• Balsamic Vinegar
• Pepper
• Red Wine
• Brown Sugar
• 1 Pkt Gourmet Grannies Rich Roast Gravy mix

Instructions:

1. Put the potatoes in a pan and bring to boil with a teaspoon of salt and a peeled clove of garlic. Once boiling, turn down to a gentle boil.

2. On a medium high heat, with some olive oil, fry off the sausages on all sides until they have take on some colour.

3. Add the onion and garlic. Cook off for 10 minutes, stirring frequently until the onions have softened and started to go translucent. They should have taken on a light brown colour.

4. Add a tablespoon of balsamic vinegar, a teaspoon of sugar and stir well. Now add a whole bottle of wine (minus a glass for you of course!) and turn up the heat for 10 minutes, until the wine has reduced. You still want a bit of liquid in the pan but not too much. This will give you a really great concentrated flavour.

5. Now mix up 1 Litre of Gourmet Grannies Gravy mix and add to the pan, stirring well. Turn the heat down to a simmer and cook for a further 5 minutes.

6. The potatoes should now be cooked. Remove from the heat and drain. Pop them back in the pan and crush slightly with a masher or fork, to crush them slightly.

7. Add 25 grams of butter, a good pinch of salt and a generous amount of pepper to the potatoes. Add some roughly chopped watercress to the pan. Pop the lid on and put to one side. The watercress will wilt slightly in the residual heat, so no need to cook it.

8. The onion gravy should be nice and thick – taste and season accordingly. Remove the lid on the potatoes and stir everything well so the butter and watercress mix through the potatoes.

9. Serve your plate up high with mash, 2 sausages and a generous spoonful of the onion gravy for a taste sensation!

Visit www.timmyfoody.com for the extended version of this awesome Bangers and Mash recipe!