Bangers and Mash
Prep time: 15 minutes
Cook time: 30–35 minutes
Serves: 4
Ingredients
- 1kg imperfect potatoes, cut into 3cm pieces
- 500g Italian pork sausages
- 1 large brown onion, finely sliced
- 1 broccoli, cut into florets
- 1/2 cup warm milk
- 50g butter
- 1 tbsp balsamic vinegar
From the Pantry
- 1 tsp salt
- 2 tsp olive oil
- 1/2 tbsp sugar
Method
- Place the potatoes in a large saucepan and cover with salted water. Bring to the boil and cook for 15–20 minutes, or until very soft.
- Drain the potatoes, then add the warm milk, butter and salt. Mash until smooth and creamy, then keep warm.
- Meanwhile, heat a frying pan over medium-high heat. Drizzle with olive oil, add the sausages and cook for 10–12 minutes, turning regularly, until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add the onion and cook for 5 minutes, stirring occasionally. Add the balsamic vinegar and sugar, then cook for a further 2–3 minutes, or until soft and caramelised.
- Boil or steam the broccoli for 3 minutes, or until tender and vibrant green.
- Serve the sausages with mashed potato and broccoli, then top with the caramelised onion.
Note:
A little wholegrain mustard on the side works beautifully with the sausages and mash.
