Bangers and French onion mash

0
364
Bangers_French_Onion_Mash_

Serves 4


For the mash:


100g butter
900g onions, thinly sliced
1 tbsp fresh thyme leaves
Salt and black pepper
40ml red wine
900g floury potatoes, peeled and chopped

150ml cream
200ml milk
160g Gruyère, grated
50g crispy fried onions (optional)

 

For the sausages:

½ tbsp vegetable oil
8 good-quality herby pork sausages

1 garlic clove, crushed
1 tsp fresh thyme leaves
1 tbsp plain flour
200ml beef stock


  1. Melt two tablespoons of the butter in a large casserole dish over a medium heat. Add the onions, thyme and a pinch of salt. Cover and cook for 20 minutes until the onions are soft and translucent, stirring occasionally.
  2. Turn the heat to low, remove the lid and continue to cook for one hour further until the onions are deep golden brown and coloured, adding a splash of water occasionally when they start to stick.
  3. Stir in the wine and stir for 1-2 minutes until the liquid has been absorbed. Remove from the heat and stir in one tablespoon of the butter. Season to taste.
  4. Meanwhile, heat the oil in a pan over a medium-high heat and cook the sausages for 3-4 minutes per side until browned all over. Transfer to a plate and set aside.
  5. Turn the heat under the pan to medium, add the garlic and thyme to the pan and cook for one minute, stirring. Add the flour and stir for two minutes.
  6. Gradually stir in the beef stock and allow to bubble for 3-4 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. Add the sausages back in, along with any juices from the plate, and season to taste. Reduce the heat and allow the gravy to simmer gently while you make the mash.
  7. Place the potatoes in a large pot and add a pinch of salt and enough cold water to cover by 2cm. Bring to a boil over a high heat, then reduce the heat and simmer for 10 minutes or until tender. Drain well in a colander, then return to the pot and steam dry for 1-2 minutes, shaking the pan. Mash the potatoes until smooth.
  8. Combine the milk, cream and remaining butter in a microwave-safe jug and warm in the microwave until the butter has melted. Stir the mixture into the potatoes. Gradually stir in the Gruyère until melted. Season to taste. Stir in the crispy fried onions, if using.Serve with the sausages.

Per Serving

790kcals, 48.2g fat (26.5g saturated), 63.5g carbs (14.8g sugars), 63.5g protein, 10.7g fibre, 0.714g sodium