Bangers and mash

Bangers and mash Method 1. First make the gravy. Heat the olive oil and butter in a saucepan and soften the onions and thyme over a very gentle heat. It’s best to cook them, without colouring, for about 10-15 minutes. Give the onions a good stir now and again.

Remove the lid, turn up the heat and continue frying the onions until they turn a deep russet brown. Add the wine and bubble until it has almost evaporated. Pour in the stock and add the bay leaf. Season with salt and freshly ground pepper.

Simmer, uncovered for about 15 minutes, until thickened. Leave on one side.

Heat the oven to 190C/gas 5. Put the sausages in a small roasting tin, drizzle with olive oil, and cook for about 20 minutes, until golden. Turn once or twice while in the oven.

While the sauce and sausages are cooking, start with the mash. Peel, half (or quarter) the potatoes and transfer to a deep saucepan filled with lightly salted water. Boil until the potatoes are tender.

Drain in a colander and return to the pan. Shake the potatoes over a very low heat for a few seconds until they have dried out. Crush with a potato masher or you could use a potato ricer.

Heat the milk with the butter, nutmeg and seasoning and gradually add most of it into the potatoes, beating well between each addition. An electric whisk is good for this. Check the consistency by adding more hot milk if needed. If you’re planning on keeping the potatoes warm, pour a thin layer of hot milk mixture over the surface and cover with a lid.

Warm the sauce and serve with the sausages and mash.