Bangers And Mash
Wow, what a whirlwind the past few months have been here at Avo Feast! With autumn officially upon us, we’re excited to share a great, easy recipe that will warm your heart and tantalise your taste buds. At Avo Feast, we believe that any ordinary teatime meal can be transformed into a spectacular meal. When the weather turns dreary and chilly, there's nothing quite like the comfort of a home-cooked comforting plate of food. Imagine digging into our rich, creamy, cheesy mashed potatoes, perfectly infused with a hint of mustard for that extra zing. And as for our sausages? They're simmered in a delicious onion gravy that’s so good, even the meat eaters won’t care that it's veggie. So enjoy this recipe and let us know what you think.
Ingredients
8 sausages (these are our favourite at the moment This isn’t plant sausages or Quorn Sausages
1 kg potatoes
4 onions plus 2tbs oil to fry
100g milk
2 tsp sugar
2 tbs red wine
2 vegetable stock cube stock cube
30g butter
50g double cream
1 tsp dijon mustard
1 tbs wholegrain mustard
60g cheese
Method
Peel the potatoes and boil in water for 15/20 minutes.
Fry the sausages for 7 minutes, and remove from the heat.
meanwhile peel the onions and slice into half moons.
Fry the onions in 2tbs oil. for 15 minutes on a low heat.
Add 2tsp of sugar and cook on high for 5 mins.
Add 2tbs red wine and cook on high for 2 mins
Stir through 1 tbs of flour, and crumble 2 stock cubes over.
Add the sausages and 400ml of water.
Cook for a further 7 minutes till the gravy has thickened.
When the potatoes are cooked drain and mash.
Add the butter, milk and cream.
Stir through both mustards and cheese.
Serve the sausage gravy over the mash and enjoy.