Bangers and Mash With Golden Onions

READY IN: 40mins




  • Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
  • Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
  • Drain the potatoes well.
  • Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.
  • Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
  • Pan-fry or grill the sausages until they are browned all over.
  • While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.
  • Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
  • Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.