Traditional Bangers & Mash

This classic British dish is best with our 97% pork sausages drizzled in a luxurious onion gravy

Ingredients:

1tbsp sunflower oil

6 Heck 97 sausages

Small knob of butter

2 medium onions, finely sliced

1 thyme sprig

1 bay leaf

Pinch of sugar

1 heaped tsp of plain flour

1 tbsp red wine vinegar

175ml of red wine

1 tsp soy sauce

400ml beef stock

 For the mash:

1kg King Edward potatoes, peeled and cut into large chunks

50g butter

Optional:

1 handful of peas

 Method:

1. Heat the oven up to 200 degrees. Heat the oil in an overproof frying pan and sizzle the sausages for 8-10 mins, or until brown on all sides. Transfer to a plate, then put the butter into the same saucepan. Heat until bubbling, scatter in the onions and add the thyme, bay leaf and sugar. Give everything a final stir, put the sausages on top and drizzle with any juices. Roast for 15 mins, turning the sausages halfway through.
2. To make the mash, boil the potatoes in a pan full of water until they are soft in the centre. Drain, then mash and add the butter. Season to taste. Keep warm until ready to serve.
3. Remove the pan from the oven. Take the sausages out of the pan and keep warm. Put the pan back on the hob and give the onions a good mix. Sizzle for a minute or two to caramelize, then stir in the flour and cook for another minute. Throw in the vinegar, simmer for a minute and add the red wine and soy sauce. Reduce to a gloopy texture, pour over the stock and boil for 3-4 minutes, until you have a luxurious gravy.
4. If using the peas, add 1 handful of petite pois into a small pan with a little bit of water, and cook until hot through (about 2-3 minutes).
5. Plate up the mash and sausages, pour over the lovely onion gravy and enjoy this delicious dish!

Heck 97 sausages: