In my opinion, one of the real ‘finds’ in British cuisine is the lovely ‘bangers and mash’. Can food be more comforting on a cold winters night?
The key to getting it right is letting the gravy take its time and getting really nice quality sausages (I like Sainsbury’s Taste the Difference Cumberland Pork Sausages).
Here’s the simple gravy recipe I tend to use:
Ingredients
Serves: 4
- 75g butter
- 3 medium onions, thinly sliced
- 1 tablespoon plain flour
- 100ml red wine
- 400ml chicken or beef stock
- 1 teaspoon Worcester sauce
- 2 teaspoons mustard
- salt and black pepper
Preparation method
Prep: 15 mins | Cook: 45 mins
- Melt the butter in a heavy pan and cook the onion over medium heat for 10 minutes or until soft. Reduce the heat to low, cover the pan and cook until the onions are brown, around 30 minutes in total.
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Stir in the flour and cook for a minute and then add the wine, stock, Worcester sauce and mustard.
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Bring the gravy to the boil and simmer for around 15 minutes, stirring frequently.
-
Adjust seasoning to taste with salt and pepper, and serve.
Cook sausages as per the instructions on the pack. Serve with creamy mash and garden peas.
AnnHelen's Corner 
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