Description
Bangers and Mash—the traditional British dish, this time rebooted with a grownup twist and featuring redcurrant jus. Plump sausages go perfectly with a gravy of sweet redcurrant jelly, tangy balsamic vinegar and red wine.
Ingredients
- 250 grams Potatoes
- 2 whole Pork Sausages
- 1 dash Semi-skimmed Milk
- 1 Tablespoon Sour Cream
- ½ cubes Chicken Stock
- 100 milliliters Boiling Water
- 50 milliliters Red Wine
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Redcurrant Jelly
- 2 Tablespoons Cornflour, Mixed With An Equal Amount Of Water
Preparation
Preheat oven to 180°C (355ºF). Lightly coat a baking tray with a few sprays of light cooking spray (no need to pile on calories here, but you can use olive oil if you prefer—you don’t need much as the juices from the sausages will seep out during cooking).
Bring a large pan of water to the boil. Add potatoes and cook for around 10–15 minutes, until easily pierced with a fork.
Place the sausages on the baking tray and place in the middle of the oven. Cook for around 25–30 minutes. They should have turned golden but not burnt, and be steaming hot in the middle.
Mash potatoes using a masher or a ricer. Stir in a splash of milk and the sour cream, combine well. Add a lid to the pan to keep warm.
Once the sausages are cooked, transfer to a warm plate and cover with foil to keep warm.
Dissolve chicken stock in boiling water. Place the baking tray on the hob and stir in the stock, wine, balsamic vinegar and redcurrant jelly. Bring to a simmer and whisk until ingredients have combined well with the sausage juices.
Slowly, 1 teaspoon at a time, add cornflour and water mixture to the jus and whisk each spoonful well until fully absorbed. Do this until you have a thick gravy consistency. For cornflour to thicken sauces effectively, the liquid needs to hit boiling point, so ensure that the sauce is simmering.
Assemble the dish. Add a pile of mashed potatoes, top with sausages and drizzled with enough jus to allow a decent moat of gravy to form around the mash. Lovely!
