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Bangers and Mash with Cider and Mustard Gravy
75% authentic · British
A regional twist on Bangers and Mash, incorporating the fruity notes of cider and the sharpness of mustard into the gravy for a more complex flavor profile.
Ingredients
- Pork sausages8
- Potatoes1 kg
- Butter100 g
- Milk150 ml
- Onions1 large
- Dry Cider200 ml
- Chicken or Vegetable Stock300 ml
- Wholegrain Mustard2 tbsp
- Flour2 tbsp
- Fresh Thyme1 tsp, chopped
- Saltto taste
- Black Pepperto taste
- Vegetable Oil1 tbsp
Steps
- 1
Peel and chop potatoes. Boil in salted water until tender.
- 2
Drain potatoes and mash with butter and milk. Season with salt and pepper.
- 3
Heat oil in a pan over medium-high heat. Brown the sausages on all sides.
- 4
Remove sausages and set aside. Add sliced onions to the pan and cook until softened.
- 5
Stir in flour and cook for 1 minute. Pour in the cider and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce slightly.
- 6
Whisk in the stock and mustard. Bring to a simmer and cook until the gravy thickens.
- 7
Return sausages to the gravy and simmer gently for 10 minutes. Stir in fresh thyme. Season with salt and pepper.
- 8
Serve sausages and gravy over mashed potatoes.
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