The typically British bangers ‘n’ mash is a favourite at our house because it’s fast, easy and tastes fantastic. In this recipe I tried to spruce it up without adding too much time or effort.
The result? An impressive looking dish that is still really fast, ridiculously easy and mouth-wateringly good!
This recipes serves 2 people.
Ingredients
6 sausages
½ onion
1 clove of garlic
200ml beef stock
100ml red wine
1 red apple
2 medium/large potatoes
3 cloves of roasted garlic
Salt, pepper, milk, butter to taste
Recipe
1. Place the sauces in a frying pan and roast all over until brown. Prick with a fork and squeeze as much of the fat out as you can.
2. Leave the sausages to one side and get rid of most of the oil, leaving only a small amount in the pan. Finely chop the onion and fry in the sausage fat for a few minutes until soft.
3. Press the garlic clove and fry with the onion for another 2 minutes.
4. Return the sausages back to the frying pan and pour over the red wine. Preheat the oven to 180C and leave the red wine to simmer for 5 minutes.
5. Pour the beef stock over the sausages and place the pan in the oven for 20 minutes.
6. Meanwhile, peel and chop the potatoes before placing them in a saucepan of boiling water. Leave to boil for around 20 minutes, or until the potatoes are soft enough to mash.
7. Whilst the potatoes are boiling, peel and dice the apple into small cubes. Place in the frying pan after the sausages have been cooking for 20 minutes and replace for a final 10.
8. Drain the potatoes and mash. Add three cloves of roasted garlic and salt, pepper, milk, butter or whatever you prefer, to taste and mash.
9. To assemble, dollop mounds of mashed potato in the middle of the place, lay three sausages on each mashed potato mound pointing upwards. Pour over the sauce from the frying pan and serve.
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