Honey and Mustard Bangers and Mash with Apple Gravy

30 October 2009

0Comments | Comment on this Article

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4

- 6 large maris piper potatoes (about 1.5kg)
- 6 Best of British Pork sausages
- 1 tbsp oil
- 100g Country Life Spreadable
- 2 tbsp runny honey
- 1 tbsp whole grain mustard
- 150ml whole milk
- 2 tbsp fresh thyme leaves
- 1 tbsp parsley, chopped
- 2 British eating apples
- 1 red onion, cut into wedges
- 2 tsp flour
-  75ml red wine
- 200ml chicken stock, made with 1 stock cube
- 1 tbsp Worcestershire sauce

Method:

1. Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4.

2. Place the potatoes on a baking tray and bake for 1-1½ hours, or when the flesh of the potatoes is soft when pierced with a knife.

3. Heat the oil and a tablespoon of butter in a large frying pan over a high heat and add the sausages. Reduce the heat and cook for 10 minutes, turning to brown all over. Add the honey and mustard and cook for a further 5 minutes.

4.Core the apples and cut into wedges. Push the sausages to the edge of the pan and add the apple wedges. Cook for about 2 minutes each side, until turning golden. Remove the sausage and apple with a slotted spoon and drain on kitchen paper. Keep warm.

5.Add the onion to the pan and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and cook for 1 minute, then gradually add the wine, half the stock and Worcestershire sauce. Stir until smooth.  Add the remaining stock and allow to bubble for a few minutes to thicken the gravy. Return the apple to the pan and season.

6.Cut the potatoes in half, and scoop the flesh into a bowl. Add the milk, and the butter, then mash with the potatoes until well combined. Add the herbs and season with salt and plenty of pepper.

7 Divide the mash between 4 plates and top with the bangers and spoon over the gravy. Serve with Savoy cabbage and leeks.

0Comments | Be the first to comment!