@chefthombateman: Comfort Food Favourites, Part 3. Bangers & Mash with Red Onion Gravy. Enough gravy and Mash for 4. Sausages of your choice! Gravy. 50g smoked lardons 3 large red onions Pinch of salt 1 tbsp picked thyme leaves 3 tbsp Worcestershire Sauce 300ml cider 800ml-1000ml brown chicken stock Mash. 800g Maris piper potatoes 100g butter 100ml milk Salt to taste White pepper 1 tbsp Dijon mustard Handful of chopped chives 1. to make the gravy add the lardons to a pan and render out the fat, add the onions with a pinch of salt and the thyme. Once caramelised add the Worcestershire sauce and cider reduce until hardly any liquid remains then add the stock, reduce to your desired consistency. 2. Bake the potatoes for 60 mins at 180c then pass through a drum sieve or ricer while they are still hot. Work in the butter and milk the season to taste with salt, white pepper, Dijon and chives. Reheat over a low heat 3. Brown the sausages in a hot pan then finish in the oven for 15 mins at 180c #comfortfood #britishfood #sausage #potato

Chef Thom Bateman

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Region: GB

Friday 19 January 2024 18:27:43 GMT