Bangers, Fried Onions and Mustard Mash

Easy Food Recipes and Cooking - Bangers, Fried Onions and Mustard Mash
6 Portions

Bangers, Fried Onions and Mustard Mash

• 18 pork sausages
• about 80 ml sunfl ower oil

Preheat the oven to 160ºC. Pour the sunflower oil into a large roasting pan. Separate the sausage links with scissors and place them in the pan. Turn each sausage to coat in oil. Roast undisturbed for about 45 minutes, then turn the sausages using tongs – you don’t want a fork to prick the casings and let the juices escape. Continue roasting for about 2 hours, turning the bangers every now and then. In the meantime, make the 
mash and fried onions.

• 12 large white onions, peeled
• 100 ml sunflower oil
• salt and freshly ground black pepper to taste

Cut the onions in half, then cut each half into slices. Heat the oil in a large saucepan. Add the onions, stir  them through the oil and fry over a medium heat until well browned – about 30 minutes – taking care not to  let them burn. Season with salt and pepper.

• 12 large potatoes, peeled
• 100 g butter
• 250 ml warm milk
• 30 ml wholegrain mustard
• salt and freshly ground black pepper to taste

Place a large ovenproof dish in the oven’s warming drawer. Pour enough water to cover the potatoes into a  large pot. Bring to the boil, carefully add the potatoes and simmer until tender – test with a thin skewer.  Mash the potatoes. Remove the warm dish from the oven, spoon in the butter so it melts immediately and  cover it with mash. Wait for about 1 minute, then stir the butter through the potatoes. Heat the milk in the  microwave and add to the mash a little at a time until it reaches the right consistency. Add the wholegrain  mustard and season with salt and pepper. Spoon the mash into a bowl or onto plates, place the roasted sausages on top and finish off with the fried onions.