Comfort food, good quality Lincolnshire sausages, onion

☆Bangers and Mash☆

Comfort food, good quality Lincolnshire sausages, onion gravy with the type of mash that will make your cardiologist shudder. I don’t always subject mashed potato to such richness, but here I think it’s warranted. Lots of butter, whole milk, parmesan cheese and mustard in generous quantities although it does stop short of being the Joel Robechun sort where the butter equals the weight of the spuds. It must be absolutely smooth too, no lumps here thank you very much, a potato ricer is your friend here. The best tip I can offer for giving a really silky finish is to warm the butter and milk to just below boiling point before mixing with the riced potato. Mix through over a gentle heat until combined, the same applies to most vegetable purées. Relating to onion gravy, I often see the description ‘caramelised’ on menus, it makes me angry, an unnecessary description, the initial caramelisation of the onions to tease out their sweetness and colour is where all good onion gravy begins. Almost as moronic as the term ‘Pan fried’ what else do you want me to fry something in! I digress. Once soft and slippery, further flavours can be added, the liquid from some soaked dried mushrooms, chicken stock and balsamic vinegar. It should be highly flavoured. On the sausages, choose good butcher’s ones with a good meat content, the plastic variety just will not do. Serve with a green vegetable of your choice just to redress the balance of naughtiness, having said that, if something is wort doing, it’s worth doing properly.
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