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.
Adapted from Delia Smith’s Bangers with Caramelised Red Onions and Mustard Mash, using fresh potatoes and Ben’s sausages.
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.
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.
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.
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.
Serve the sausages on the mustard mash, with the caramelised onions and sauce spooned over.
0 servings
2