Bangers and mash with mustard gravy and apple wedges
- March 2005
- Serves 4 people
- Ready in 50 minutes
Tuck into a plate of Britain’s traditional pub fare – sausage and mash. We’ve added apple wedges to this recipe for a bit of added sweetness.
- 50.6g (21g saturated)
- 51.8g (11.1g sugar)
- 1tbsp vegetable oil
- 8 pork and herb sausages
- 700g floury potatoes
- 2 Coxs apples
- 1 red onion, sliced
- 2tsp flour
- 150ml red wine
- 1tsp wholegrain mustard
- 1tbsp Worcestershire sauce
- 50g butter
- 50ml milk
- Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 15 minutes, turning to brown all over.
- Meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender.
- Core the apples and cut into wedge. Push the sausages to the edge of the pan and add the apple wedges. Cook for about 2 mins each side, until turning golden brown. Remove the apple with a slotted spoon and drain on kitchen paper. Add the onion to the pan and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and cook for 1 minute, then gradually add the wine, mustard and Worcestershire sauce. Pour in 120ml hot water and allows to bubble for a few minutes to thicken the gravy. Return the apple to the pan and season.
- Drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture. Mash well with the butter and milk and season.
- Divide the mash between 4 plates and top with the bangers. Spoon over the mustard gravy and apple wedges. Serve with green beans.
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