Bangers and mash!!

Garlic & sage sausages with horseradish mash

When I think of sausage and mash it takes me back to my childhood when I wasn’t adventurous enough to try anything out of the ordinary. Still it will always be a comfort meal to me although as a kid I would have smothered it in baked beans or ketchup! This is my new way of cooking it adding a bit of kick. It goes lovely with red onion gravy and braised red cabbage.

Serves 4:

800g of floury potatoes

16 pork sausages

150ml milk

40g butter

3-4 cloves of garlic

1-2 sprigs of fresh sage

Olive oil

1-2 tablespoons of horseradish sauce

Sea salt & black pepper

Method

1. Preheat oven at 180ºc

2. Separate all the sausages from each other and pack them side-by-side on an oiled baking tray and drizzle with olive oil. Finely chop the garlic and sage leaves and sprinkle on top of the sausages pushing some lightly in between. Season with salt and pepper and bung into oven.

3. Place your peeled potatoes into a saucepan and just cover with cold water, add a pinch of sea salt. Place saucepan on hob and turn on to high heat and bring to the boil. Turn heat down to medium for 10-15 mins. Check with a fork, if the fork stabs through easily they are done, if not leave for a few more mins until it does. Drain into a colander in sink and let stand for a few mins. Place back into saucepan and cover with a clean tea towel.

4. After 30 mins in oven the sausages should be coloured on top and cooked through, remove onto a clean chopping board and cut each sausage into thirds and place in a serving bowl with a few leaves of sage for affect.

5. Mash the potatoes thourghly before adding anything. Mash in the horseradish and butter and gradually add the milk to your liking. Season with sea salt and crushed black pepper.

6. Serve and enjoy the flavour combination. 

Red onion gravy

Very sweet gravy that goes with any roast meat. It also freezes well if you have managed to keep some over.

Serves 4:

4 red onions

5 tablespoons of balsamic vinegar

Knob of butter

2 stock cubes

Sea salt & black pepper

Method

1. Finely slice the onions and put them into a saucepan on a medium heat. Sweat the onions for about 15 mins.

2. Turn up the heat to full and add the balsamic vinegar and stir until it has dissolved. Turn heat back down again and add the butter. Season well.

3. Make up 400ml of stock and add to saucepan. Bring to a simmer for 10 mins then it is ready to serve.