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Bangers & Mash
Ingredients
- 800g potatoes, peeled and quartered
- 1 tablespoon oil
- 400g good quality pork sausages or Quorn bangers
- 2 red onions, sliced
- 300ml beef stock, made with 1 beef stock cube
- ½ teaspoon cornflour
- 3 teaspoons redcurrant jelly
- Black pepper
- 1 tablespoon Dijon mustard
- 3 tablespoons semi-skimmed milk
- 30g Flora Buttery for mashing
- 320g peas (16 heaped tbsp)
- For men, add 1 sausage (50g) + 70g extra potato (raw weight) (207 kcal)
Preparation time:
Cooking time:
Skill level:
MediumServes:
FourMethod
Cook the potatoes in boiling water for 15–20 minutes until tender. Drain and keep warm.
In a non-stick frying pan heat the oil and gently fry the sausages until golden all over and cooked through, then add the onions and cook for 5-10 minutes stirring occasionally until soft and beginning to turn golden brown.
Add the stock and simmer for about 5 minutes until the stock has reduced by half.
Mix the cornflour with a little water to make a smooth paste and stir into the onion mixture. Bring back to the boil and simmer gently for 1 minute. Stir in the redcurrant jelly and season to taste.
Add the mustard to the drained potatoes and mash with the milk and Flora Buttery.
Cook the peas according to pack instructions.
Spoon a couple of tablespoons of mash onto each serving plate and serve with the sausages, onions, gravy and peas.
Nutritional information per serving:
kcalories
606
protein
23.1g
carbs
58g
fat
29.1g
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