Bangers and Mash,

Beef Sausages with Creamy Potatoes and Onion Gravy

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Instructions

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1 Fry onion

Preheat the oven to 220°C/ 200°C. Peel and finely slice the onions. Heat a pan with a drizzle of oil over a low heat. Add the onion with a pinch of salt. Cook for 20 min, stirring frequently. 

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2 Make mash

Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt and cook over a medium heat for 20 min or until soft. Once soft, drain the potatoes and return them to the pan with the milk and butter. Mash until smooth and season with salt and pepper.

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3 Roast sausages

Meanwhile, peel and chop the carrots. Place the Italian sausages on one side of an oiled baking tray. Add the carrots to the other side and drizzle with honey. Bake for 20 min or until the sausages are cooked through.

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4 Make gravy

Once the onions are very soft, add the flour and stock cube to the pan and stir for 1 min. Add the measured water and onion marmalade. Increase the heat to medium and simmer for 5 min until thickened.

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5 Boil peas

Meanwhile, cook the green peas in a pot of salted boiling water for 3 min or until tender. Drain once cooked. 

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6 Serve

Serve the sausages over the mashed potato with the peas and carrots to the side. Pour the gravy over everything.

Tips for fussy eaters

Prepare a simple gravy - without the onions!

Pro tip

Cook the onions for up to 30 min over a low heat. The longer and lower you cook them for, the sweeter they will become.

During World War 1, sausages were made with a high water content which meant they often popped when being fried- which is why they're often referred to as bangers!

Cooking Time: 40 min

Cals 1101 · Prot 53 · Carbs 98 · Fat 51

Ingredients

Number of people

Bangers

Italian sausage 400 Grams
Vegetable oil 1 Tbsp

Mash

Potatoes 600 Grams
Salt 1 Tsp
Whole milk 100 ML
Salted butter 20 Grams
Black pepper 0.5 Tsp

Onion gravy

Red onion 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Plain flour 10 Grams
Beef stock cube 1 Piece
Water 250 ML
Onion marmalade 28 Grams

To serve

Carrot 2 Piece
Honey 15 Grams
Green peas 250 Grams

During World War 1, sausages were made with a high water content which meant they often popped when being fried- which is why they're often referred to as bangers!

Cooking Time: 40 min

Cals 1101 · Prot 53 · Carbs 98 · Fat 51

Instructions

photo

1 Fry onion

Preheat the oven to 220°C/ 200°C. Peel and finely slice the onions. Heat a pan with a drizzle of oil over a low heat. Add the onion with a pinch of salt. Cook for 20 min, stirring frequently. 

photo

2 Make mash

Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt and cook over a medium heat for 20 min or until soft. Once soft, drain the potatoes and return them to the pan with the milk and butter. Mash until smooth and season with salt and pepper.

photo

3 Roast sausages

Meanwhile, peel and chop the carrots. Place the Italian sausages on one side of an oiled baking tray. Add the carrots to the other side and drizzle with honey. Bake for 20 min or until the sausages are cooked through.

photo

4 Make gravy

Once the onions are very soft, add the flour and stock cube to the pan and stir for 1 min. Add the measured water and onion marmalade. Increase the heat to medium and simmer for 5 min until thickened.

photo

5 Boil peas

Meanwhile, cook the green peas in a pot of salted boiling water for 3 min or until tender. Drain once cooked. 

photo

6 Serve

Serve the sausages over the mashed potato with the peas and carrots to the side. Pour the gravy over everything.

Tips for fussy eaters

Prepare a simple gravy - without the onions!

Pro tip

Cook the onions for up to 30 min over a low heat. The longer and lower you cook them for, the sweeter they will become.

Ingredients

Number of people

Bangers

Italian sausage 400 Grams
Vegetable oil 1 Tbsp

Mash

Potatoes 600 Grams
Salt 1 Tsp
Whole milk 100 ML
Salted butter 20 Grams
Black pepper 0.5 Tsp

Onion gravy

Red onion 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Plain flour 10 Grams
Beef stock cube 1 Piece
Water 250 ML
Onion marmalade 28 Grams

To serve

Carrot 2 Piece
Honey 15 Grams
Green peas 250 Grams
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