We gave the classic Bangers and Mash recipe a little Mexican lift with the addition of our Gran Luchito Chipotle Mayo in the mashed potatoes.
We got hold of some awesome pork & apple sausages and made a delicious onion gravy. Give this a go one evening and jump aboard the flavour train!
Ideal forClassics, Meat
Nutrition: Per servingkcal 133 fat 8g saturates 3.1g carbs 12.4g sugars 2.1g fibre 1.9g protein 3.5g salt 0.63g
How to make it
- Get the sausages cooking first. The best way to cook sausages is really slowly. If you’ve got a nice heavy cast iron pan, get it on a fairly low heat with a splash of olive oil and let the sausages cook while you prepare the rest of the meal. (Alternatively you could roast or BBQ them).
- Now start the onion gravy. Get a frying pan and melt the butter on a low/medium heat. Slice the onions thinly and add to the butter. Cook for about 10 mins.
- Add the sugar and cook for another 25 mins, stirring occasionally to prevent burning.
- Once nice and caramelised, add the flour and stir for about a minute. Add the chopped thyme leaves (remove from woody stems), and the stock and bring to the boil. Add Worcestershire sauce and season.
- Start on the mashed potatoes. Get a large saucepan and fill with salty water. Peel and chop the potatoes into roughly evenly sized chunks. Add to the water and bring to the boil, cooking until a knife slides in easily.
- Drain water off and add the Gran Luchito Chipotle Mayo, milk, butter, salt & pepper. Mash well getting rid of any lumps (use a potato ricer if you like).
- Heat through the gravy when you’re ready to serve.
- Bring it all together just the way you like it!
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