Bangers 'n' mash with a twist is perfect for a quick mid-week supper
It’s national sausage week (November 2nd – 8th) so we thought we’d pay our respects to the humble banger with this recipe for bangers ‘n’ mash with a twist!
There are 400 individually named varieties of sausage in Britain alone, so it’s no wonder there’s a whole society dedicated to the appreciation of the British banger! And a trip to the local butcher or supermarket shows just how many flavours and regional varieties there are.
The sausage is perfect for a mid-week supper so invite whoever you’re dating over and show your love for the British banger with this this twist on an old favourite.
Pork Sausage with Sage & Cider Gravy & Black Pudding & Leek Mash
Serves 2
Takes about 30 mins
4 chunky sausages or any flavour that takes your fancy!
15ml (1tbsp) oil
1 large sprigs fresh sage, roughly torn
1 onion, peeled and thinly sliced
1 clove garlic, crushed
125ml (¼pt) sweet cider or apple juice
For the black pudding and leek mash
50g (2oz) black pudding, cut into cubes
450g (1lb) potatoes, peeled and cut into cubes
1 leeks, sliced
Splash milk
Knob of butter
Frozen peas to serve (optional)
Method
1. First make ther mash. Peel and chop the potatoes, place in a pan, cover with water and boil for about 15 minutes until soft. During the last 8 minutes add the leeks.
2. Meanwhile in a frying pan, cook the black pudding until crisp. Remove from the pan and leave to one side. Add the sausages, sage, onion rings and garlic to the hot pan, adding more oil if neccessary. Cook on a medium heat, turning frequently to stop the sausages catching.
3. Once the spuds are cooked, drain and mash with a splash of milk and a knob of butter. Stir through the black pudding.
4. Just before serving add a slosh of cider to the juices in the pan from the sausages. Allow to boil and reduce slightly to create a thin tasty gravy. Serve sausages with a mound of mash, a moat of gravy and the peas – delicious!
Tags: Recipe