Bangers and Mash in an Apple Red Wine Gravy

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 15 minutes, turning to brown all over.
  • Meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender.
  • 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 apple with a slotted spoon and drain on kitchen paper. Add the onion to the pan and cook, stirring, for 6-8 minutes, until softened.
  • Stir in the flour and cook for 1 minute.
  • Gradually add the wine, mustard and Worcestershire sauce.
  • Pour in 120ml hot water and allow to bubble for a few minutes to thicken the gravy.
  • Return the apple to the pan and season.
  • Drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture.
  • Mash well with the butter and milk, and season.
  • Divide the mash between 4 plates and top with the bangers.
  • Spoon over the mustard gravy and apple wedges. Serve with green beans.
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