Thursday, April 23, 2015

Bangers & Mustard Mash With Creamy Mustard Gravy


I must admit, this doesn't look nearly as good as it tastes, but I suspect there's a fine art to making sausages with mashed potatoes look good and that's a talent I'm not sure I have yet. Though I've never really been a fan of Bangers & Mash I've had a couple of versions that were okay recently and they gave me the idea to come up with this. The combination of the sausages, mashed potato and creamy mustard gravy is heavenly, rich and very satisfying to both the taste buds and a hungry belly.

I would suggest finding a good butcher or farmer's market to source your sausages if you can - it makes all the difference to find the best quality of sausages here. Also, if you can't find Cumberland Sausages where you are, don't worry - any porky sausage would work, however I'd suggest staying away from anything that's too spicy or herby. It's also worth noting that this mustard mash can be served elsewhere as a side dish. It's delicious and works well with other pork dishes as well as chicken. This recipe can stretch to serve 4 people, but it's just as good for 2 hungry people, perhaps with a little left over for lunch the following day.

Ingredients
8 Cumberland Sausages
1 tablespoon garlic olive oil
250ml cider
3 tablespoons grainy mustard
150ml double cream
400g potatoes, peeled and diced into 2cm cubes
3 tablespoons milk, plus more if needed
Knob of butter
Sea salt flakes & freshly ground pepper to taste

Method
1. Heat the oil in a non-stick frying pan with a lid over medium heat. Add the sausages and fry them gently until golden on all sides and a bit of glaze is sticking to the pan (about 10 minutes).

2. Meanwhile, put the potatoes on to boil and cook through in a stock pot with a lid. When ready, remove from the heat, strain and cover to keep warm with a knob of butter and 1 tablespoon of grainy mustard until it's time to mash them.

3. Remove the sausages from the pan to a plate. Add half of the cider and stir to deglaze the pan and let it bubble away for a bit. Stir in 1 tablespoon of the grainy mustard until combined and add the sausages back to the pan. Cover and continue cooking, stirring & turning a few times for about 10 minutes or until sausages are cooked through. The cider & mustard mixture may brown and stick to the sausages, however if it gets so dry it starts to burn before the sausages are cooked through, add a little more cider about 2 tablespoons at a time as needed.

4. When the sausages are fully cooked, remove them to a plate again. Add the remaining 125ml of cider to the pan and repeat the deglazing process, again stirring a bit and letting the cider bubble for a minute or so. Add the final tablespoon of grainy mustard and stir. Pour in the double cream, stirring with a wire whisk to combine. Turn down the heat to low and allow the sauce to cook for a few minutes.

5. While the sauce is bubbling away, quickly add the milk to the potatoes and mash them with a hand-held potato masher. Salt & pepper to taste.

6. To serve, pile the desired number of sausages on top of a generous dollop of mustard mash, preferably on warm plates. Drizzle with the creamy gravy and enjoy while piping hot. 
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