Bangers & Mash

The traditional English breakfast. Be careful of the high fat content, eat once a month.

Bangers and Mash with Caramelized Onions

Equipment

Potato peeler

Pot and lid

Sharp knife

Chopping board

Potato Masher

Fry pan

Tongs

Measuring cup/spoons

Ingredients

Mash

Potato's, 2-3 medium size, washed, peeled and chopped into chunks

Salt, pinch

Parsley, 1 tsp, chopped finely

Cheese, grated, 1 Tbsp

Butter, 1 tsp

Bangers

3 sausages per pair

Oil for frying

Caramelised onions

Onion, 1 sliced

Balsamic vinegar/ Worcester sauce, 1/2 tsp

Brown sugar, 1 tsp

Oil for frying, 1 tsp

Gravy

Bistro gravy, 2 tsp

Water, 50ml, hot

Method

1.    Wash, peel and chop up potatoes.

2.    Place in pot and bring to boil (enough water to cover the potato's).

3.    Add a pinch of salt.

4.    Boil until potatoes are soft (when a fork can go through them).

5.    Drain and let sit in hot pot (off the heat) for 5 minutes.

6.    Mash until fluffy.

7.    Add butter and chopped parsley/cheese and mix through.

8.    Season with salt/ pepper.

1.    Fry the sausages in a little oil until they are brown and remove from pan.

2.    Fry onion in the same fry pan until they have gone soft and begin to brown. 

3.    Add balsamic vinegar and brown sugar, stir through the onions and simmer (low heat) for 5 min.

Mix bistro gravy powder into the hot water.

Microwave for 1 min covered with a paper towel, stir again and let stand for 2 min.

Serving

Place dollop of mash in the centre of the plate.

Arrange sausages lying on the mash on an angle.

Top with the caramelised onions.

Drizzle the gravy around the mash and over the sausages/ onions.