bangers and three vegetable mash with onion gravy
i’ve never been one for regular mashed potatoes… it must be something to do with memories of lumpy mash served by the giant and very scary dinner ladies at school but this triple veg mash, made up of swede, carrot and parsnip is light and sweet and very very creamy… and it may seem a bit anal that i’m giving you a recipe for mash but I do it this way and it works beautifully for me…
… and a note on choosing sausages… if you can buy hand-made from a local source then all the better… but at the very least please try and buy Farm Assured British Meat… (if you’re in in the UK obviously) and be sure to check out the ‘filler’ ratio… there’s nothing wrong with a little rusk but you don’t want to get anything with too many bread crumbs as they bulk out the sausage and add preservative you just don’t need… if you’re still unsure then see page 54 of this weekend’s Guardian Magazine where they list the best of the best…
for the mash (serves two)
1 large parsnip – peeled and roughly chopped
1 medium swede – peeled and roughly chopped
1 large carrot – peeled and roughly chopped
– steam the vegetables, starting with the swede which takes about 10 minutes but add the carrots after 6 minutes and the parsnips after 8 minutes
– when completely soft, shake off any excess steam water and transfer to a large bowl, season with salt and pepper and a large knob of butter, cover with a tea towel and let it rest for 5 minutes before you blitz with a hand blender until its at a consistency you’re happy with.
– transfer to an oven-proof dish and pop into the oven for the last five minutes of the sausage roasting time.
for the sausages
some sausages (I would say 3 per person but that would probably be a lie…)
– I always roast my sausages in a hot oven…they take longer than a grill or a fry but I always think they taste so good like this…
for the onion gravy
1 medium onion – peeled, halved and very finely sliced
a glug of red wine
a pint of very good vegetable stock
1/2 teaspoon tomato puree
1/2 teaspoon mustard powder
a little flour if needed
– with plenty of butter and a little olive oil, gently saute the onions for at least 30 minutes or until gloriously golden ( a teeny pinch of sugar can help here)
– after 30 mins whack up the heat and pour in a large glug of red wine, let this reduce till almost gone and nice and sticky in the pan
– gently add the veg stock, stirring all the time, a teaspoon or two of flour can help thicken it but I find I don’t always need it.
– add the tomato puree and mustard powder and let it reduce again by a third.
poor helplessly over the bangers and mash and consume with gusto!
eat and of course, enjoy!