A recipe has no soul. You, as the cook, must bring soul to the recipe … Check This Amazing Recipe: Bangers and mash
How to Make Bangers and mash
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Ingredients
- 1kg/2lb 4oz potatoes
- 8 large good-quality sausages
- 1 tbsp vegetable oil
- 250g/9oz Savoy cabbage
- 4 spring onions
- 5 tbsp milk
- 50g/1¾oz unsalted butter
- salt and pepper
Method
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Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork.
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Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through.
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Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions.
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Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste.
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Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages.
