Bangers and Mash

Just like my mother makes me. Can't go wrong with this!

Method

GRAVY:
1. Heat the butter and the oil in a pan, on mdeium heat, adding the onions and garlic once the oil is hot enough. Cook for 4 minutes.

2. Add the sugar, cooking for 2 minutes.

3. Add the thyme and cook gently until the sauce had reduced by two-thirds. Then add the beef stock and reduce further by four-fifths.

MASHED POTATOES:
1. Cook the potatoes in a pan of boiling water for 20 mintues.

2. Season with salt and pepper before adding the milk, cream and butter.

3. Then simply mash the ingredients together until smooth.

SAUSAGES:
1. Fry the sausages for about 10 minutes in a pan of oil.

Serve all together.

Ingredients

Double Cream 100ml
Milk 100ml
Peeled Potatoes Cut Into Chunks 1kg
MASHED POTATOES
Sugar 1 Teaspoon
Fresh Thyme 1 Teaspoon
Chopped Garlic Cloves 2
Sliced Onions 4
Olive Oil 1 Teaspoon
Unsalted Butter 50g
GRAVY
Butter 20g
Sausages 12

Hints 'n' Tips

Accompaniment

Premiere Loire Anjou Chenin Blanc

A deliciously refreshing Loire Chenin Blanc. Fresh aromas of apple blossom and a touch of honey. Soft and rounded white wine showing luscious peach and melon fruits. Buy this wine if you like: Ripe whites with lively fruit and fragrant aromatics.