Lots of us need cooking inspiration during this time and possibly all the time, so we have asked Chef Gary O’Hanlon back on to the show to share simple and popular recipes and we want you to get involved and try it out each week.
This week's recipe is Bangers ‘N’ Mash
Mustard Seed, Onion & Balsamic Gravy
Serves 3
Ingredients
Drizzle of cooking oil
6 large pork sausages
2 white onions, sliced thick
40g yellow mustard seeds
70ml balsamic vinegar
10-12 splashes wusta sauce
450ml hot water with 2tbspn bisto chicken granules (ideally beef stock or veal stock to the same quantity but very few have veal stock lying around the home.. I know I don’t)
White pepper to taste
For the Mash
800g roosters, peeled, washed and cut into equal sized chunks
sea salt and white pepper to taste
90g butter (you may need more)
cold water to cover
Method
For the Potato
Cover the potatoes with cold water and add 5 or 6 pinches salt
Boil gently until cooked through & drain
Place back on the heat to Teem, aka to dry the potatoes
Season well with salt & white pepper and whip in the butter
If they aren’t creamy enough add in more butter knob by knob
Set aside covered with foil to keep warm
For the Bangers
Heat a frying pan and add a drizzle of oil
Add in the sausages and fry, turning every minute, until golden all over
Now add in the onions and sauté for 1 minute
Now add in the mustard seeds and a few pinches of pepper
Once the mustard seeds start to pop and cackle add in the balsamic and wusta sauce
Reduce by half then add in your gravy.
Bring to the boil and then simmer for 9-10 minutes or until the sausages are cooked through.
A small breakfast sausage should only take 6 or 7 minutes
To serve
Add a big dollop of mash to a bowl and top with 2 large sausages and don’t forget a big spoonful of the onion mustard seed gravy.
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