Bangers and mash with apple and onion gravy

Bangers and mash is a family favourite but our version is stylish enough for a dinner party

  • 6 large Maris Piper potatoes
    1 tbsp oil
    100g/4oz Country Life Spreadable
    8 British pork sausages
    2 tbsp runny honey
    1 tbsp wholegrain mustard
    2 British eating apples
    1 red onion, peeled and cut into wedges
    2 tsp flour
    75ml/3fl oz red wine
    1 tbsp Worcestershire sauce
    200ml/7fl oz chicken stock made with 1 stock cube
    Salt and freshly ground black pepper
    2 tbsp fresh thyme leaves
    1 tbsp fresh parsley, chopped
    1/4 pint of milk

Preheat the oven to 180°C, 350°F, Gas 4.

Bake the potatoes for 1-1½ hours until the flesh is soft.

Heat the oil with 1 tbsp of the butter in a large frying pan over a high heat then 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.

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 sausages and apple with a slotted spoon and drain on kitchen paper. Keep warm.

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

Cut the potatoes in half and scoop the flesh into a bowl. Add the milk and remaining butter and mash until well combined. Add the herbs and season.

Divide the mash between 4 warmed plates, top with the bangers and spoon over the gravy.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: