TANGY BANGERS AND MASH

Ingredients

6 -12 meaty sausages

2 medium size onions thinly sliced

2 cloves of garlic minced

25mls olive oil

500mls beef stock

1 tbsp red wine vinegar

1 tbsp brown sugar

1 tbsp tomato puree

1 tsp Worcestershire sauce

1 tsp thyme

For the mash potato

600 - 900g potatoes peeled and diced

100g butter

50g parmesan cheese (optional)

100ml whole milk

pinch of white pepper (optional)

1 tsp salt

Method

Start by grilling or frying the sausages browning them all over and set to one side. Put the olive oil in a large pan and on a medium heat gently fry the onions for about 10 minutes, until they are very soft and begin sticking together. 


Add the garlic to the onions and cook out for 1 minute, then along add the sugar and the red wine vinegar. Add the tomato puree and continue cooking for 2 minutes. Follow this by adding the beef stock and thyme. 

Add the sausages to the mixture, add the Worcestershire sauce, salt and pepper and cook for 20 minutes, or until the mixture starts to thicken. While this is cooking, bring the potatoes to the boil and cook until they start to break apart. Finally mash the potaotes adding the butter, milk, salt and pepper. Stir in the optional ingredients if preferred.