What’s cooking? The Ultimate Sausage & Mash

Posted on August 1st, 2011

How can anyone want a recipe for bangers and mash? The answer is all in the ingredients and a few ‘cooks know how’ tips!

Bangers and mash is a childhood favourite, but let’s face it, who doesn’t get peckish at kids tea time and think – I could fancy that too? Well here is my family recipe that the kids enjoy with an adult twist too!

OK we are lucky enough to have our very own sausages from our farm but any good butchers own are a cut above the rest!

Simply oven cook or grill on a rack to catch the fat whilst boiling some Cornish potatoes on the hob.

Heat a splash of olive oil in a pan and toss in sliced onion and garlic and cook for 5 minutes before adding mushrooms and peppers. Just a couple of minutes on a high heat, then add a little red wine and seasoning to taste, simmer for a further couple of minutes and remove from the heat.

Chop the cooked sausages (or leave whole if you prefer)and place in a pie or casserole dish, add the saute veg with a slotted spoon, reserving any juice and any lightly boiled veg too (carrots or peas work well). Drain and mash the potatoes with milk, butter and salt to taste.

Drain all the fat from the sausage tin bar the sticky bottom layer. Place tin on the hob and heat with the remaining reserved juice, a couple of stock cubes, any veg water from the peas or carrots and a sprinkle of plain flour stiring all the time into a rich gravy. Poor over your casserole, top with the mash.

All ready to heat and serve,or freeze for another time. It is a great one to defrost and pop in the oven after a busy day. Watch out for them in our “Coombe Cusine” Freezer when you come to stay on the farm!