Bangers and mash, is this the best comfort food? Pure deliciousness on a plate. There are a few little tricks in here to give you an absolutely out of this world sausage and mash, with my special gravy and I love to bake the potatoes for the fluffiest mash, if you prefer you can boil them instead. You can swap the cabbage for your favourite greens. I hope you love my version!
Prep
10 min
Cook
70 min
Serves
2
Difficulty
Easy
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Ingredients
potato 3
garlic cloves 4 (crushed)
caster sugar 2 tbsp
fresh rosemary 3 sprig
red wine 100 ml
beef stock cube 1
cornflour 1 tsp
onion 1 (sliced)
pork sausages 4
butter 1 tbsp
cabbage 150 g (sliced)
Method
Bake the potatoes
Heat the oven to 180C.
Prick the potatoes with a fork, then bake for around 40 minutes until well baked. Alternatively, you can boil the potatoes for a faster meal.
Prep the gravy
Meanwhile, make the gravy. Peel and crush the garlic cloves.
Gently melt the caster sugar in a pan until it starts to turn caramel in colour, then add in the garlic, rosemary sprig, and red wine.
Make up the beef stock cube with 150ml boiling water per person (300ml for serves 2, 600ml for serves 4).
Reduce the red wine by half before adding in the beef stock. Simmer for 10 minutes to infuse before thickening by whisking in a little cornflour.
Thinly slice the onion then fry off in a separate pan until nicely browned and caramelised. Then pour over the gravy.
Cook the sausages
Pan fry, grill or air fry the pork sausages according to the packet instructions.
Make the mash
Scoop the potatoes out of the skins and mash with a fork or a ricer. Add the butter and season with salt.
Cook the cabbage
Thinly slice the cabbage, then melt a knob of butter in a pan and cook for a few minutes until softened.
Plate Up
Serve the sausages, mash, and onion gravy with the cabbage and enjoy!
