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Fraeona Heller
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The Best Bangers and Mash

Bangers and Mash

If you are looking for a rich and hearty winter meal this one is right up there. The trick is making sure all the simple components that make up this recipe are made beyond expectation to leave the family licking their lips and wanting more!

You will need to have a Mouli to make my mash potatoes – there is NO other way to make them as far as I am concerned and believe me once you make it this way you will never make them any other way again! Mouli’s are available from any good kitchenware stores.

You will need 2 x shallow roasting tray lined with baking paper and 1 x medium sized pot.

  • Serves 4
  • Preheat your fan oven to 180.C
  • Preparation time - 25 minutes
  • Cooking time – 55 minutes
Ingredients
Olive oil
2-3 per person Your favourite Fresh Hellers Sausages – I am fond of the Spicy Italian, the Honey Lamb and Rosemary or the classic Old Fashioned Beef for this dish
4 large onions, thinly sliced into rings
1 tbsp brown sugar
1 glass red wine or Marsala
1 Litre beef or chicken stock – this depends on the sausage flavour
Dash Worcestershire sauce
1 tbsp grain mustard
Sprig or 2 fresh thyme or rosemary
2-3 garlic cloves – peel then squash with the back of a wooden spoon
Pinch + grind sea salt and black pepper
900g the flouriest potatoes you can find – I recommend the Agria variety, peel and cut into large chunks
240ml full cream milk
110g + 50g butter - don’t substitute use the real thing!
1 Bunch Italian parsley – pick the leaves and roughly chop

Instructions

Start this recipe by getting the mash underway.

I like to steam my potato till completely cooked through and of course this is very important because even a mouli won’t get rid of undercooked potatoes! Once you are satisfied they are cooked drain and leave them in the top of the steamer covered for up to 10 mins to help dry them out. Gently melt the full cream milk and 110g butter in a pan and once the milk is hot and the butter melted, mouli the potatoes into them on the coarse blade of the mouli. Now remove the pan from the heat and add sea salt and black pepper, using a wooden spoon really whip the mixture together till it becomes smooth, creamy and velvety. If it is ready ahead of time cover with buttered baking paper to keep warm.
Now for the slow braised Hellers sausages.

Use a heatproof large gratin dish and heat gently over low heat with a small amount of olive oil. Add the sausages and turn gently to give them a light colouring but please do not split the skins. Remove and place on a plate to add back in later.

Now add the 50g of butter [or more if you like] to the dish and gently melt adding in the onion rings and a sprinkle of sea salt to release the juices. Allow these onions to cook slowly for up to 10 minutes turning often, once softened and starting to lightly colour add the squashed garlic cloves and sprinkle with the brown sugar and cook a further 5 minutes. Deglaze the dish with the glass of wine and allow to bubble and reduce a little before adding the fresh thyme, beef stock and dash of Worcestershire sauce. Now cook gently for a further 20 mins or so to allow it to reduce and become flavoursome and sticky like.

Once you are happy with the sauce add a little mustard and then the sausages back to the dish. Place into the oven and finish cooking for a further 30 min, don’t be afraid to turn the sausages every 10 mins to get even cooking and colour. Check your seasoning at this point.

Serve piping hot with the beautiful mash and garnish with roughly chopped Italian parsley.