Bangers with tangy onion gravy and mash
- November 2017
- Serves 4
- Hands-on time 30 min
Think mango chutney is just for curry? We’ve used a few spoonfuls in our onion gravy to add a sweet and tangy kick.
- 30.3g (9.8g saturated)
- 46.1g (13.1g sugars)
- 700g maris piper potatoes, cut into 3-4cm chunks
- 500g celeriac, peeled and cut into 3-4cm chunks
- 2 tbsp rapeseed oil or olive oil for roasting and frying
- ¼ tsp freshly grated nutmeg
- 8 British free-range pork sausages
- 1 large onion, finely sliced
- 1 garlic clove, crushed
- 4 tbsp mango chutney
- 350ml good quality fresh chicken stock
- 2 tsp white wine vinegar
- Steamed buttered greens, to serve
- Bring a large pan of salted water to the boil and cook the potatoes and celeriac for 15-20 minutes until soft. Drain, then mash with 1 tbsp of the oil and the grated nutmeg until completely smooth.
- Meanwhile, heat ½ tbsp oil in a large non-stick frying pan set over a medium-high heat. Fry the sausages for 10 minutes, turning every now and then, until browned.
- Turn the heat down to medium and add the remaining oil to the pan. Add the onion and fry it with the sausages for 8-10 minutes until softened, adding the garlic for the last minute. Add the mango chutney, stock and the vinegar, then bubble for 10 minutes to thicken slightly. Serve the sausages and onion gravy with the mash and steamed greens.
Think mango chutney is just for curry? There’s so much more you can do with it. This richly fruity condiment has a myriad uses from glazes and marinades to pepping up a gravy. Buy a quality one, though – we like Geeta’s Premium Mango Chutney (£2.15 for 320g, widely available).
Next time, use swede instead of celeriac or use a mixture of whatever root veg you have to hand.
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