Mains
British
BritishBangers and Mash
The British pub classic of sausages and mashed potato with onion gravy, served three ways. The tiers rise from value bangers and instant-style gravy to butcher's sausages, and finally Cumberland sausages with a red wine and caramelised onion gravy.
Nut-free
Contains alcohol
Ultimate version
Cumberland sausages, truffled potato puree and a rich red wine onion gravy.
Per serving£6.40
Total cost£12.80
Time1 hr 5 min
Ingredients for 2
- 6 Cumberland sausages
- flaky sea salt and black pepper , to taste
- Puree
- 700 g Maris Piper potatoes , peeled, chopped
- 80 g cold butter , cubed
- 80 ml double cream , warmed
- 1 tsp truffle oil
- Gravy
- 3 onions , thinly sliced
- 1 tsp soft brown sugar
- 150 ml dry red wine
- 400 ml fresh beef stock
- 2 fresh thyme sprigs
- 30 g butter , for the gravy
Method
- Roast the Cumberland sausages at 200C for 25-30 minutes, turning halfway, until deeply golden.
- Caramelise the onions slowly in the butter with the sugar and thyme for 20 minutes until jammy.
- Pour in the red wine and reduce by half, then add the beef stock and simmer until glossy and thickened.
- Boil the potatoes until very tender, drain and steam-dry, then pass through a ricer.
- Beat in the cold butter and warm cream over a low heat, finishing with the truffle oil, then season and keep warm.
- Spoon the silky puree onto warm plates, top with the sausages and finish with the red wine gravy.
Equipment
- roasting tin
- saucepan
- potato ricer
The three ways, side by side
Budget
Value sausages, buttery mash and a quick gravy granule sauce.
Better
Butcher's sausages with a proper caramelised onion gravy.
Ultimate
Cumberland sausages, truffled potato puree and a rich red wine onion gravy.
