Sausages and mashed potato (known more colloquially as bangers ‘n’ mash) is a family favourite that will warm everyone up on a cool autumn evening. Geoff Jansz shares some tips on cooking sausages and gravy as well as his recipe for ‘champ’ or Irish mashed potatoes. To add interest consider buying some gourmet sausages which are made from a range of meats and flavours such as rosemary and lamb, pork and paprika, chicken and rocket, and pork and fennel. These are sold at supermarkets and delicatessens.
To cook sausages put a lick of oil into a frypan and cook the sausages over a medium to low heat, turning them often. They should take about 15 to 20 minutes to cook through.
Tip: To prevent sausages bursting during pan cooking take the following steps:
Step 1: Before cooking, prick the sausages several times with a toothpick or fork.
Step 2: Place the sausages in a saucepan of simmering water for two minutes. This will cook the surface to stop them bursting.
The sausages can then be cooked in a frypan as described above.
Ingredients
Method
Ingredients
Method
Serving suggestion: Serve the sausages and champ on a warm platter and pour over the gravy.