Bangers and Mash

(recipe from a magazine)

Serves 4

Ingredients:

For the sausages and onion gravy:

• 8 pork sausages (I used 4 big smoked ones)
• 2 onions, sliced
• ½ tsp dried mixed herbs
• 1 tbsp fresh rosemary,chopped
• ½ tsp English mustard
• 600 ml / 20 fl oz / 2½ cups beef stock
• 2 tsp butter, room temperature
• 2 tsp flour
• salt and black pepper

For the mash:

• 900 gr / 31 oz / 2 lbs potatoes, peeled and cubed
• 60 gr / 2 oz / ¼ cup butter
• 120 ml / 4 fl oz/ ½ cup milk

Step One

 Preheat the oven to 200℃/ 180 ℃ fan / 400  F/ gas mark 6.

Step Two

 Place the sausages in a roasting tin. pierce each with a knife and cook in the oven for 15 min, turning once, until brown and crisp.

Step Three

 Add the onions to the roasting tin. Mix the dried herbs, rosemary, mustard and stock together in a jug and pour over the sausages and onions. Return to the oven for 20 min or until the onions are soft. Season to taste.

Step Four

 Meanwhile, cook the potatoes in a pot of salted boiling water for 15- 20 min until tender. Drain well and mash.

Step Five

 Combine the butter and milk for the mash in a small jug and microwave until melted . Add to the mashed potato and mix until smooth. Season with salt and black pepper, then set aside.

Step Six

 To finish the gravy, remove the sausages from the tin and mix the soften butter and flour together to form a paste.

Step Seven

 Place the baking tray onto the stove top over medium-high heat. Whisk in the flour and butter mixture for 3-4 min or until or until the gravy has thickened. Add the sausages back to the tray and warm them through for 1-2 min.

Step Eight

 Serve the sausages and mash with the onion gravy spooned over.

Poftă Bună!!!