Mustard bangers and garlic mash




For the bangers

  • 1 x 6 packet pork sausages (Strand Palace Agency)
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • Few sprigs fresh thyme or rosemary
  • Salt and pepper
  • 1 tbsp plain flour
  • 300ml apple cider
  • 2 tsp mustard (Colman’s)
  • 1 chicken or beef stockpot (Knorr)

For the mash

  • 400g potatoes peeled and diced
  • 1 whole globe garlic
  • 25g butter (Valio)
  • Salt and pepper
  • 75ml single cream (Elmlea)

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Start this recipe by cutting the top off the garlic, drizzle with oil and wrap in foil. Bake in the oven for 25-30 minutes. Also, cook the potatoes in salted boiling water.  Meanwhile, fry the sausages in a dry pan to brown all over. Remove from the pan, discard any fat in the pan and add in the oil, butter, thyme or rosemary and the onion. Saute for 4-5 minutes to soften then stir in the flour and cook for 1 minute. Pour in the cider and evaporate the alcohol, followed by the stock pot, 2 tsp mustard, salt and pepper and a drop of water. Place the sausages back into the pan and bring to the boil. Reduce the heat and cook down for another 4-5 minutes. When the potatoes are cooked, blitz to a mash with salt, pepper, butter and cream. Remove the garlic for the foil and squeeze the garlic puree into the mash and mix well. Serve the bangers and mash into deep bowls.

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