Tuesday 23 June 2009

Bangers and mash

Super duper sausage sensation

Today I got my final results from university, and I was thoroughly exhausted from worrying about them all week. I wanted to celebrate this evening by making something easy yet delicious for dinner, so I whipped up one of my favourite at-home treats: bangers and mash. This has a sweet and tangy sauce which is given a bit of a kick by wholegrain mustard. Conveniently enough, this dish goes very well with a big fat glass of red wine. Job done, Joey happy.

Ingredients (serves 5):

15 pork sausages (preferably nice ones from the butcher)
3 red onions, sliced
1 oz brown sugar
6 dessert spoons worcestershire sauce
3 dessert spoons white wine vinegar
375 ml chicken stock
3 teaspoons wholegrain mustard
(I won't bother including the instructions for mash here, but just have enough made to go round.)


Heat some olive oil in a pan on medium to high heat, and add the sausages. Cook them until browned and add the sliced onions. Cook until onions begin to soften.

Add the brown sugar and mix well for 1 minute to ensure it doesn't stick. The sugar will begin to caramelise and the ensuing smells will make your mouth water.

Pour in the chicken stock, vinegar and worcestershire sauce and simmer for 30 minutes. After this, crank up the heat to full and stir until sauce reduces and becomes thicker.

Stir in the mustard and serve immediately over creamy mash. Bleedin lovely!

No comments:

Post a Comment