Bangers & Garlic Herb Mash with Onion Gravy
Use half-fat or fat-free crème fraiche for healthier mash
1 pack of Cauldron Lincolnshire Sausages
Garlic herb mash
800g white potatoes, peeled and halved
3 garlic cloves, peeled
3 tbsp crème fraiche
10g fresh parsley, finely chopped
10g fresh chives, finely chopped
½ tsp salt
½ tsp black pepper
2 tbsp butter
1 onion, peeled and finely sliced
¼ tsp salt
½ tbsp sugar
2 tbsp plain flour
1 tbsp light soy sauce
300ml vegetable stock
Preheat oven to 200°C/Fan 180°C/Gas 6.
Remove Cauldron Lincolnshire Sausages from pack, brush with oil and place on a baking tray. Transfer to the oven and cook for 20 minutes.
Bring a saucepan of salted water to the boil.
Add the potatoes and reduce to a rolling simmer. Cook for 15 minutes, or until the potatoes are soft.
Drain the potatoes and mash with the crème fraiche, parsley, chives, salt and black pepper. Set aside.
For the onion gravy, place butter in a frying pan, once melted, add onions,
salt and sugar and cook on a low heat for 10 minutes, until soft and starting to colour.
Stir through plain flour.
Add soy sauce and vegetable stock and bring to the boil.
Reduce to a simmer and cook for a further 5 minutes.
To serve, divide mash, Cauldron Lincolnshire Sausages and onion gravy between 3 plates.
Serve with seasonal green vegetables.