Classic sausage and mash served with our artisan made Chilli Pepperleaf Jam gravy and peas. A simple yet hearty and flavoursome version of ‘bangers and mash’ that everyone loves.
Serves 4
8 good pork sausages
1 medium to large onion, sliced into rings and cut in half again.
2 tablespoons Chilli Pepperleaf Jam
1/2 teaspoon English Mustard
¼ teaspoon dried rosemary
500 (2 cups) beef stock ( others are OK too)
Salt and black pepper to taste
2 teaspoons softened butter
2 teaspoons plain flour
The mash
900-1kg peeled potatoes chopped into equal sized cubes
1 teaspoon salt
50 to 100g butter ( as you prefer)
100ml milk (or cream or sour cream or yoghurt)
1 teaspoon Mountain Pepperleaf
1 teaspoon mild prepared mustard (optional)
300g frozen baby or garden peas
Serves 4
Preheat oven to 200C/180C Fan forced (or Airfryer for 4 sausages)
Place sausages in a small roasting tin and put in the pre-heated oven. Do not prick the sausages. Cook for 10 minutes, turn, and cook for another 5 minutes until browned.
Take the pan from the oven and remove the partially cooked sausages to a plate and cover loosely with foil. Add, the sliced onion, dried rosemary, mustard, Chilli Pepperleaf Jam and stock to the tin.
Place the sausages back in the tray with the gravy and cook for a further 20 minutes or until sausages are cooked through and the gravy thickens. Season with a pinch of salt.
For the Potato Mash, boil potatoes in salted water until tender. Drain and mash with butter, dairy (or substitute), Mountain Pepperleaf, and mustard until smooth and creamy. Keep warm.
For the gravy, mix softened butter and flour into a paste. Remove sausages from the tray and keep warm. Place the tray on high heat, add the paste, and whisk or vigorously stir until the gravy thickens. Return sausages to the tray and heat through in the oven for 5 minutes. Cook peas, drain, and set aside.
Serve the sausages with the mash and peas with the Chilli Pepperleaf Gravy spooned over the sausages -yum!