METHODPreheat the oven to 180 °C/350 °F/Gas mark 4.
Peel all the potatoes and cut into even chunks.
Place the sausages in the oven on a wire rack inside a baking tray. (That way, if any fat does come out of the sausages, they will not re-absorb it).
Meanwhile, in a large heavy saucepan, simmer the potatoes in boiling water for 20–25 minutes. At the same time, put the olive oil, onions and garlic into a medium-sized pan. Over a low-medium heat, sauté to soften, stirring regularly. (The sausages will take about 35 minutes to cook, so you will have plenty of time to get everything else ready.)
After 20–25 minutes, check that the potatoes are nice and tender. Drain the water through a colander into a jug containing the gravy granules.
Mix the gravy and add to the saucepan with the onions and garlic. Stir well and just allow to simmer on a very low heat.
Meanwhile, return the potatoes to the large saucepan and add the milk. With a potato masher or hand blender, mash the potatoes until smooth, adding more milk, if necessary, to make creamy.
Serve the sausages on a bed of mash potato with the delicious onion gravy poured over the top.
Who doesn’t love bangers and mash? When cooked in the right way, this comforting dish can be eaten with no guilt attached.
Serves: 4
Preparation: 5 mins
Cooking: 35 mins
3 medium sized Albert Bartlett Original Rooster potatoes (peeled)
12 best quality sausages (3 each is plenty!)
250ml semi-skimmed milk
Freshly ground black pepper
Handful of fresh chives (chopped)
For the gravy:
1 tbsp olive oil
1 large onion peeled and sliced
1 garlic clove peeled and crushed
2 heaped tbsp gravy granules
boiling water (if possible, use the potato cooking water)