Bangers with Onion Gravy and Mash
Bangers with Onion Gravy and Mash needs no introduction! BUT...it's a dish that just has to be right. Ensure your version of this classic dish is perfect with this masterclass recipe from James!
Ingredients
- 12 pork sausages
- 25ml lard or Iberico fat
Onion Gravy
- 2 onions, peeled and sliced
- 1 tbs lard
- 25ml madeira
- Salt and pepper
- 200ml chicken stock
- 200ml veal stock
- 1 tsp Bovril
- 1 tsp marmite
- Knob of butter
Mash
- 1k Maris Piper potatoes, baked and put through a ricer
- 100g butter
- 100ml double cream
- Salt and white pepper
Method
Pop the onions into a pan with lard/fat and cook until deeply coloured. Add the madeira stock, marmite and Bovril. Bring to the boil then simmer for 5 minutes, season, then finish with butter.
Pan fry the sausages until deeply coloured.
Melt the butter in a saucepan for the mash, add the mash and cream and mix thoroughly, serve a big spoonful with the sausages and onions and gravy.
Ingredients
- 12 pork sausages
- 25ml lard or Iberico fat
Onion Gravy
- 2 onions, peeled and sliced
- 1 tbs lard
- 25ml madeira
- Salt and pepper
- 200ml chicken stock
- 200ml veal stock
- 1 tsp Bovril
- 1 tsp marmite
- Knob of butter
Mash
- 1k Maris Piper potatoes, baked and put through a ricer
- 100g butter
- 100ml double cream
- Salt and white pepper
Method
Pop the onions into a pan with lard/fat and cook until deeply coloured. Add the madeira stock, marmite and Bovril. Bring to the boil then simmer for 5 minutes, season, then finish with butter.
Pan fry the sausages until deeply coloured.
Melt the butter in a saucepan for the mash, add the mash and cream and mix thoroughly, serve a big spoonful with the sausages and onions and gravy.
