A good plate of bangers and mash is hard to beat, and this recipe from Delia Smith gives the classic a little extra with sweet caramelised red onions and mustard mash.Our Traditional Pork sausages or chipolatas would be just the thing for this, but we have plenty of other flavours to choose from if you fancy trying something different.
If mustard isn’t for you, leave it out and try mixing a dollop of horseradish into the mash instead for a little kick.
Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins
6 Ben’s Traditional Pork sausages or chipolatas
100g caramelised red onions from a jar - try Ben's Farm Shop caramelised onion chutney
150mlred wine
1tbspred wine vinegar
1tspfresh thyme leaves
1tbspolive oil
Salt and freshly ground black pepper
For the mustard mash:
500gfloury potatoes, such as Maris Piper or King Edward
1tbspwholegrain mustard
1dessertspoon half-fat crème fraîche
A knob of butter
A splash of milk, if needed
Salt and freshly ground black pepper
1
Peel the potatoes and cut into evenly sized chunks. Put them in a pan of cold salted water and bring to the boil. Simmer for 15–20 minutes, until tender.
2
Meanwhile, heat the oil in a frying pan. Add the sausages and cook over a medium heat for 15–20 minutes, turning occasionally, until cooked through.
3
Turn up the heat, pour in the red wine and vinegar, and add the thyme. Let the mixture bubble and reduce for 1 minute, then add the caramelised onions. Stir and cook over a low heat for around 2 minutes. Season to taste.
4
Drain the potatoes well and leave to steam dry for a minute or two. Mash until smooth, then stir in the butter, crème fraîche and mustard. Add a splash of milk if needed and season to taste.
Tip: If mustard isn’t for you, leave it out and mix a dollop of horseradish into the mash instead.
5
Serve the sausages on the mustard mash, with the caramelised onions and sauce spooned over.
Ingredients
6 Ben’s Traditional Pork sausages or chipolatas
100g caramelised red onions from a jar - try Ben's Farm Shop caramelised onion chutney
150mlred wine
1tbspred wine vinegar
1tspfresh thyme leaves
1tbspolive oil
Salt and freshly ground black pepper
For the mustard mash:
500gfloury potatoes, such as Maris Piper or King Edward
1tbspwholegrain mustard
1dessertspoon half-fat crème fraîche
A knob of butter
A splash of milk, if needed
Salt and freshly ground black pepper
Directions
1
Peel the potatoes and cut into evenly sized chunks. Put them in a pan of cold salted water and bring to the boil. Simmer for 15–20 minutes, until tender.
2
Meanwhile, heat the oil in a frying pan. Add the sausages and cook over a medium heat for 15–20 minutes, turning occasionally, until cooked through.
3
Turn up the heat, pour in the red wine and vinegar, and add the thyme. Let the mixture bubble and reduce for 1 minute, then add the caramelised onions. Stir and cook over a low heat for around 2 minutes. Season to taste.
4
Drain the potatoes well and leave to steam dry for a minute or two. Mash until smooth, then stir in the butter, crème fraîche and mustard. Add a splash of milk if needed and season to taste.
Tip: If mustard isn’t for you, leave it out and mix a dollop of horseradish into the mash instead.
5
Serve the sausages on the mustard mash, with the caramelised onions and sauce spooned over.
Notes
Bangers with caramelised red onions and mustard mash
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AuthorBen WatsonCategoryAutumn, Dinner, Winter