Bangers and Mash

Ingredients

• 4 pcs Pork Sausages
• 700 g Maris Piper Potatoes
• 40 g Salted Butter
• 100 ml Whole Milk
• 1 pcs Onion
• 1 tbsp Beef Dripping
• 1 tbsp Plain Flour
• 300 ml Beef Stock
• 2 tsp Worcestershire Sauce
• 1 tsp Marmite
• 0.5 tsp Black Pepper
• 10 g Parsley

Method

1. Peel and evenly chop {maris_piper_potatoes} into large chunks so they cook at the same rate.
2. Thinly slice {onion} so it softens quickly and melts into the gravy.
3. Finely chop {parsley} for a fresh finish that lifts the rich gravy and mash.
4. Put {maris_piper_potatoes} in a saucepan of cold well-salted water, bring to a gentle boil over high heat, then cook until tender and the edges are starting to fluff.
5. Pat {pork_sausages} dry, then cook in a large frying pan over medium heat, turning often for even colour, until deeply browned and nearly cooked through without splitting.
6. Lift out {pork_sausages}, keep warm, then add {beef_dripping} to the same pan over medium heat. Add {onion} with a pinch of salt and sweat until soft and lightly golden. Stir in {plain_flour} and cook until nutty, then add {worcestershire_sauce} and {marmite}, reduce briefly, and gradually whisk in {beef_stock}. Simmer until glossy enough to coat a spoon, then season with {black_pepper}.
7. Drain {maris_piper_potatoes} well, let the steam escape briefly, then mash in the warm pan with {salted_butter} and warmed {whole_milk}. Beat until smooth and fluffy, taste, and adjust with salt if needed.
8. Return {pork_sausages} to the gravy and simmer gently over low heat until fully cooked through and juicy, with the gravy clinging to them.
9. Spoon {maris_piper_potatoes} onto warm plates, top with {pork_sausages} and plenty of onion gravy, then finish with {parsley} and a final crack of {black_pepper}.