Wednesday, January 6, 2010

Bangers and Mash - with Mushy Peas and Gravy

This is another great cold weather recipe and it's fun because we have 4 pots cooking on the "hob" (stove) at the same time.

Bangers can be any sort of sausage I suppose and Morrisons has quite a variety of flavors. I picked up a package of six "venison and pork sausages" and they turned out to be excellent.

Now the mushy peas are simply marrowfats that I cooked according to the box instructions ("Batchelors Bigga Dried Peas - Selected Marrowfats"]. They need to soak overnight.

Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
Note: The dried peas need to soak overnight!


for the mash:
3 potatoes, cubed
4 garlic cloves, peeled
2 tbsp butter
1/4 cup double cream

for the bangers:
6 pork sausages
1 tbsp vegetable oil

for the peas:
250 g box of marrowfats (dried peas)
1 tbsp bicarbonate of soda
1 tbsp sugar
1 tbsp butter
2 tbsp double cream

for the gravy:
1 large onion, minced
1 tbsp vegetable oil
1 tsp wholegrain mustard
1 cup of chicken stock
1 tsp worcestershire sauce
1 tbsp butter
1 tbsp flour
2 tbsp double cream

1. Prep
Stir bicarbonate of soda into 1 quart of water. Add the dried peas, cover, and allow to soak overnight.

2. Prep
Cube the potatoes.
Peel the garlic.
Mince the onion.

We'll have 4 pans going at the same time:

3a. Potatoes
Add potatoes and garlic to boiling water and let simmer for 25 minutes.

3b. Sausage
In a frying pan, add sausages to vegetable oil, cover, and cook over medium heat for 25 minutes, turning occasionally.

3c. Peas
Rinse the peas. Add the peas to 1 pint of boiling water. Add sugar and simmer for 25 minutes.

3d. Gravy
Combine minced onion and oil in a small frying pan and cook until onion is just golden. Stir in the mustard, stock, and worcestershire sauce and simmer.

4a. Potatoes
Drain the potatoes, add butter and cream. Mash.

4b. Sausage
Remove sausages from the pan and set aside. Keep the pan on the stove as you'll use it for the gravy.

4c. Peas
Drain the peas, add butter and cream. Mash.

4d. Gravy
Add the butter and flour to the drippings from the sausage and stir well. Add the onion/stock mixture and stir well. Polish it off with the double cream and let it thicken.

5. Serve hot and enjoy!

[Adapted from BBC Recipes]

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