Good Food

Bangers ’n’ mash with onion gravy

SERVES 4 PREP 20 mins COOK 50 mins MORE EFFORT

- recipe BARNEY DESMAZERY photograph MIKE ENGLISH

WHY

If there’s a better way to eat sausages, we have yet to come across it, but this dish often falls short of its full comfort food potential. With undercooke­d, one-note gravy, lumpy mash and dubious sausages, you’ve got bad canteen food. Made with love, however, you have yourself a real national treasure of a dish. We’ve ironed out all the mistakes that can spoil it, plus made it easier to cook as well.

WHAT TO BUY

1 tbsp sunflower oil

8 pork sausages (the best quality you can ind) small knob of butter

3 small onions, inely sliced

1 thyme sprig

1 bay leaf pinch of sugar

1 heaped tsp plain lour

1 tbsp red wine vinegar

1 glass red wine

1 tsp soy sauce

400ml beef stock made with 1 stock shot or cube For the mash

1kg King Edward potatoes, peeled and cut into

large chunks

100ml whole milk or 50ml milk and 50ml cream grating of nutmeg

50g cold butter, diced

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