Dennis Prescott

Bangers & Mash

Serves 4 – 6

Bangers

1 tablespoons neutral oil
8 sausages (your fav kind)
2 tablespoons butter
2 medium onions, thinly sliced
2 tablespoons thyme leaves
3 garlic cloves, minced
3 tablespoons flour
1 cup beer
2 1/2 cups beef stock
1/2 teaspoon sugar
Sea salt & cracked black pepper

Mash

2 pounds Yukon gold potatoes, peeled and cubed
1/2 cup heavy cream
3 tablespoons butter, melted
1/4 cup crumbled gorgonzola cheese
Sea salt

To serve

1 cup cooked peas
1/4 cup minced chives
Creamy mashed potatoes with

Heat a deep pan over medium-heat. Add the oil, then brown your sausages until golden and cooked through, about 8 – 10 minutes. Remove and set aside. Add the butter, melt, then go in with the onions, a pinch of salt, and cook until starting to caramelize, about 15 – 20 minutes. Add thyme, garlic, then stir in the flour and coat the onions well. Add the beer, stock, sugar, a good pinch of salt, then bubble away until thickened, about 10 – 12 minutes. Taste and adjust seasoning to taste.

Meanwhile, boil the potatoes in salted water until fork tender. Mash, then add the butter and cream, and whisk until smooth. Add the cheese, season with salt, and whisk again until smooth and glorious.

Plate up your potatoes with heaps of gravy, sausages, more gravy, peas, and fresh chives. Delicious!