Bangers & Mash With Creamy Onion Gravy
Bangers & Mash With Creamy Onion Gravy
Rate this RecipeIngredients
- 1 kg potatoes white, peeled & quartered
- 1 cup frozen peas
- 2 tablespoons butter
- 1/4 cup milk
- 1 cup parmesan cheese grated
- sea salt & cracked black pepper
- 1–2 tablespoons parsley leaves finely chopped (optional)
- 1 brown onion large, thinly sliced
- 1/2 teaspoon sugar
- 1 tablespoon plain flour
- 2 chicken stock cubes combined with 1 1/2 cups boiling water
- 1 teaspoon dijon mustard
- 1 tablespoon extra virgin olive oil
- 8 sausages any flavour you like
Instructions
- Cook the potatoes in boiling water until tender. Add the frozen peas in the last 2 minutes. Drain and keep warm.1 kg potatoes, 1 cup frozen peas
- Mash the potatoes and peas in a large bowl with 1 tablespoon of the butter, the milk and half the parmesan. Season with salt and pepper and stir through the parsley (if using). Keep warm.1 kg potatoes, 1 cup frozen peas, 2 tablespoons butter, 1/4 cup milk, 1 cup parmesan cheese, 1–2 tablespoons parsley leaves
- To make a gravy: Melt the remaining tablespoon of butter in a medium saucepan. Cook the onion until soft and golden, about 8 minutes. Add the sugar and caramelise. Stir through the flour, then add the stock, mustard and remaining parmesan. Simmer until thickened.2 tablespoons butter, 1 brown onion, 1/2 teaspoon sugar, 1 tablespoon plain flour, 1 teaspoon dijon mustard, 1 cup parmesan cheese
- Add the olive oil to a frying pan and cook the sausages until cooked through.1 tablespoon extra virgin olive oil, 8 sausages
- To serve, place the mashed potatoes and peas in bowls, top with the sausages and drizzle with the creamy onion gravy. Garnish with extra parsley, if desired.1 kg potatoes, 1 cup frozen peas, 8 sausages, 1–2 tablespoons parsley leaves
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