Bangers and mash
I do love bangers and mash and served like this, it's a notch up from a toad-in-the-hole. You can use chipolatas or normal-sized sausages, or if you want to get really adventurous, you can use cooking chorizo.
12 chipolatas or 4 normal-sized, good-quality sausages
4 servings of mashed potato with butter and milk added
For the onion gravy
2 large onions, peeled and thinly sliced
1tbsp vegetable oil
1tsp tomato purée
2tbsp red wine
2tsp English mustard
1tbsp Worcestershire sauce
500ml beef stock
Fry the onions in the vegetable oil in a thick-bottomed saucepan until they begin to colour, stirring well. Add the butter and continue to cook for a couple of minutes until they brown nicely, add the flour and tomato purée and cook on a low heat for 30 seconds or so.
Slowly add the red wine, mustard and Worcestershire sauce, then gradually add the stock, stirring well to avoid any lumps forming. Bring to the boil, season with salt and pepper and simmer gently for about 20 minutes until it has reduced and thickened.
Meanwhile, make your mash, then grill your sausages, either under the grill or in a ribbed griddle pan, for 4-5 minutes, depending on size. To serve, spoon the mash into the Yorkshire pudding, stick the sausages in the mash and spoon over the gravy.
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