Bangers and Mash with onion gravy

🥘 Ingredients

• Lincolnshire sausages
  2
• MSG
• butter
  1 tsp, 25 g
• flour
  1 tbsp
• frozen peas
  50 g
• frozen sweetcorn
  50 g
• garlic infused oil
  4 tsp
• kombu
• milk
• mint sauce
  2 tsp
• oil
• pepper
• potato
  100 g
• salt
• shallot
  1
• stock powder
  1 tbsp
• water

🍳 Cookware

• sauce pan
• pan
• potato ricer

1. 1

   Peel and chop potato (semi-waxy is best for this) into very small chunks. Add to a sauce pan and add just enough water to barely cover the potatoes. Optionally you can add a small piece of kombu as well. Bring to a very gentle simmer and cover for ⏱️ 25 minutes or until very soft.

   potato: 100 g, water, kombu
2. 2

   Fry the Lincolnshire sausages in a pan with oil on a medium heat for ⏱️ 10 minutes or until browned all over, then remove.

   Lincolnshire sausages: 2, oil
3. 3

   Thinly slice a small shallot and seperate into rings. Once the sausages are done, sauté the shallot on a low heat in the remaining oil for ⏱️ 6 minutes until just starting to take on colour.

   shallot: 1
4. 4

   Add flour and stir for ⏱️ 4 minutes or until the flour has turned a medium brown. Take off the heat and add stock powder and a splash of water. Mix until the stock powder has dissolved. Return to the heat and gradually add milk while sturring till the gravy is at the desired thickness. Taste and add salt if needed.

   flour: 1 tbsp, stock powder: 1 tbsp, milk, salt
5. 5

   Drain the cooked potatoes and retain the cooking water (remove the kombu, if using). Warm garlic infused oil and butter in the pan on low. Use a potato ricer to quickly mash the potatoes into the pan (You can also do it the old fashioned way). Add salt and pepper (and MSG if not using kombu) and mix. Slowly add back the potato water while mixing until the desired consistance is reached, then take off the heat.

   garlic infused oil: 4 tsp, butter: 25 g, salt, pepper, MSG
6. 6

   Mix together frozen peas and frozen sweetcorn . Microwave for ⏱️ 90 seconds , add mint sauce and butter , stir and microwave again for ⏱️ 30 seconds .

   frozen peas: 50 g, frozen sweetcorn: 50 g, mint sauce: 2 tsp, butter: 1 tsp
7. 7

   Add the sausages to the gravy to reheat and coat. Pile the mash into a bowl and smooth down, add the sausages into the mash and pour over the gravy. Serve with a side of minted peas and sweetcorn.