Bangers and Mash – with a twist!
INGREDIENTS
- 1 tbsp olive oil
- 6 pork and leek sausages
- 1 onion, sliced into thin wedges
- 1 x 109g pack Idahoan Buttery Perfect Mash
- 500ml beef stock
- 2 tbsp flour
- 50ml red wine (optional)
- 2 tbsp cranberry sauce
- 200g broccoli florets
- 50g chopped curly kale
INSTRUCTIONS
- Heat the oil in a large frying pan and cook the sausages for 15 minutes, over a medium heat, until cooked through and browned. Add in the onion for the last 5 minutes of cooking time.
- Meanwhile, prepare your Idahoan Buttery Perfect Mash to packet instructions and then start on the gravy. Pour the stock into a pan and bring to the boil, then turn down to a gentle simmer. Mix the flour with 2 tbsp of the stock to make a paste and then add it back into the stock. Whisk in to ensure there are no lumps and add the wine, if using. And now for the twist: stir the cranberry and fried onions into the gravy.
- Bring a pan of water to the boil and cook the broccoli for 3-4 minutes, until just tender, adding in the kale for the last 1 minute of cooking time. Drain and serve with the mash, sausages and the gravy poured over the top.
- TIP: Why not try cooking the sausages in the oven instead of frying. Cook at 180°C, 160°C fan, Gas Mark 4 for 20 minutes, turning halfway through.