I developed this recipe for my husband, who is English, and my daughter, who loves sausages and is very proud of being half English! My daughter thinks no sausages are good enough for her to eat unless they are PORK. This recipe serves 4 people.
- 8 Pork Sausages (you could use beef, chicken or even turkey sausages)
- 1 kg of potatoes
- 2 Tbs Sunflower oil
- 2 Tbs Margarine
- 1 brown onion
- 1 tsp caster sugar
- 1 tsp balsamic vinegar or apple cider vinegar (or any vinegar suitable to your dietary needs)
- 700 ml stock (I use my bone broth recipe, you could use chicken, lamb or beef broth)
- 4 tsp tapioca/arrowroot flour
- 4 tsp cold water
- Salt and pepper (I use Himalayan salt)
- Rice milk and margarine to add to the mash potatoes to make them yummy and creamy
- Frozen peas (enough for 4 people)
- Cook the sausages until cooked through and lovely and brown. I cooked them in an electric frying pan with baking paper under them. When the sausages were finished I just lifted them in the baking paper into a baking casserole dish and put them in the oven (180 degrees Celsius) to keep them warm.
- Peel and chop the potatoes and cook them ready to mash (I cooked them in the microwave)
- I then put the amount of peas I wanted into a microwave dish and covered them in water so they were ready to steam at the last minute before serving
- The gravy sauce is a bit more involved but so yummy and makes this dish like proper Bangers & Mash. Start by chopping the onion in half and then into crescents. Melt the margarine and oil together in a large saucepan. Add the onion and stir. Cover with a lid and cook slowly over a gentle heat for 10 minutes (onion should be translucent when cooked). Add the sugar and vinegar and stir well. Cover and cook for 5 minutes. Add the stock and cook uncovered for 5 minutes. In a heatproof dish or jug mix the flour and cold water into a paste and then add a few large spoons of the hot gravy mixture. Once combined pour the flour mixture into the saucepan with gravy and stir well. Heat on high heat and boil for 10 minutes to thicken the gravy.
- Meanwhile, drain and mash the potatoes and add a dollop of margarine and mash together. Then add the rice milk until to turns into the creamy mash consistency you desire.
- Quickly steam the peas and drain.
- Plate the sausages, mash and peas; then pour the gravy sauce over it all to serve.
If you give this recipe a try please let me know how it turns out. I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable for your family’s sensitivities. I can be contacted through this blog or via email: firstname.lastname@example.org