Bangers and Mash

Tonight's dinner was all about warm cosy comfort food... because we were going to have a night in front of the telly. Watching a favourite program and just sitting back and relaxing over some sausages and mashed potatoes.... Bangers and Mash.

Nothing too fancy tonight just some easy food after the middle of week. We are half way through the school week and early mornings and long days are catching up with us. So with a few smoked beef garlic sausages to spare and a couple of spuds and maybe a bit of red wine this is what I came up with. 

Bangers and Mash

3 large smoked beef garlic sausages

1 medium onion, sliced

1 clove garlic, crushed

1/2 cup red wine

1 cup chicken stock

1/4 tsp thyme

1 tbsp tomato puree

30 g butter

salt & pepper to taste

4 large potatoes

30 g butter

2 tbsp parmesan cheese

1 1/2 - 2 cups of milk

1. Wash and scrub the potatoes. Prick the potatoes with a fork, making sure it's thoroughly poked. This will release the steam and won't let the potatoes explode in the microwave!!!

2. Arrange the potatoes in a microwave pie dish, cover with a microwaveable cover with a vent for 12mins on high.

3. Remove from the microwave and use a fork and knife to peel off the skin.

4. Place the potatoes in a large bowl and mash it with a potato masher or fork. Add the butter, cheese and stir. Gradually add the milk and pour as much as you need for the right texture of mash. Add salt and pepper to taste.

(this is the same method that I used for my Meat Pie on a bed of Mash)

5. In a saucepan, heat the butter and add the onions and garlic. Sprinkle in the thyme and add some salt and pepper. Carefully cook the onions and garlic until they are soft. Remove from the saucepan and put aside.

6. Using the same saucepan. Heat up some oil and add the sausages and cook until they are browned. Remove the sausages when they have browned and slice the sausages thickly. Arrange on a bed of mash.

7. Add the cooked onions and garlic to the same saucepan. Turn the up the heat and add the wine, chicken stock and tomato puree to deglaze the pan juices. Stir the onions and garlic, coating them with the sauce. Reduce the heat and simmer the sauce until it thickens. Add some salt and pepper to taste. Pour over the sausages and mash and serve.