bangers and three vegetable mash with onion gravy
i’ve never been one for regular mashed potatoes… it must be something to do with memories of lumpy mash served by the giant and very scary dinner ladies at school but this triple veg mash, made up of swede, carrot and parsnip is light and sweet and very very creamy… and it may seem a bit anal that i’m giving you a recipe for mash but I do it this way and it works beautifully for me…
… and a note on choosing sausages… if you can buy hand-made from a local source then all the better… but at the very least please try and buy Farm Assured British Meat… (if you’re in in the UK obviously) and be sure to check out the ‘filler’ ratio… there’s nothing wrong with a little rusk but you don’t want to get anything with too many bread crumbs as they bulk out the sausage and add preservative you just don’t need… if you’re still unsure then see page 54 of this weekend’s Guardian Magazine where they list the best of the best…
for the mash (serves two)
1 large parsnip – peeled and roughly chopped
1 medium swede – peeled and roughly chopped
1 large carrot – peeled and roughly chopped
– steam the vegetables, starting with the swede which takes about 10 minutes but add the carrots after 6 minutes and the parsnips after 8 minutes
– when completely soft, shake off any excess steam water and transfer to a large bowl, season with salt and pepper and a large knob of butter, cover with a tea towel and let it rest for 5 minutes before you blitz with a hand blender until its at a consistency you’re happy with.
– transfer to an oven-proof dish and pop into the oven for the last five minutes of the sausage roasting time.
for the sausages
some sausages (I would say 3 per person but that would probably be a lie…)
– I always roast my sausages in a hot oven…they take longer than a grill or a fry but I always think they taste so good like this…
for the onion gravy
1 medium onion – peeled, halved and very finely sliced
a glug of red wine
a pint of very good vegetable stock
1/2 teaspoon tomato puree
1/2 teaspoon mustard powder
butter
a little flour if needed
– with plenty of butter and a little olive oil, gently saute the onions for at least 30 minutes or until gloriously golden ( a teeny pinch of sugar can help here)
– after 30 mins whack up the heat and pour in a large glug of red wine, let this reduce till almost gone and nice and sticky in the pan
– gently add the veg stock, stirring all the time, a teaspoon or two of flour can help thicken it but I find I don’t always need it.
– add the tomato puree and mustard powder and let it reduce again by a third.
poor helplessly over the bangers and mash and consume with gusto!
eat and of course, enjoy!
Quite randomly I made a different mash the other night and was really pondering over whether to post it or not!
Love the sound of your three veg mash, makes my two veg mash pale in significance! Love home made onion gravy too, superior to anything shop bought!
Really want sausages and mash now for dinner!
The English language is so rich with things like bangers, mash and swedes. But some locally made sausage is enticement enough. I just finished lunch and now you've made me hungry!!!
I love this. We had sausages last night too, they are true comfort food and I love your multi-mash!
Yummy, and a bit of mashed celeriac is great too!
Fabulous! This is just my kind of meal Dom and I also LOVE mixed veggies when mashed!
Karen
PS: Sorry, but tomorrow, my blog post may offend you…………..LOL! Wait and see!
XX
What fantastic neighbours, you're in my idea of heaven! Great three veg mash and a real change from potatoes. GG
Oh Dom, you know how to make a girl feel hungry. Love sausages and mash – any mash, but the sausages have to be vegetarian ones these days – they don't quite do it!
OMG, this is NOT helping my low calorie menu planning! LOL!!!! I could sit down and just devoure that dinner! Looks delicious!
This looks absolutely divine! Can I please come over for dinner? 😉 I bought some hand made sausages from the market recently and they really are better than shop bought ones.
@choclette I buy The Viking Cauldron sausages and I drizzle them with olive oil and bake them too… I think it adds something extra to them to get baked… Just a little tip x
There's an Irish pub in Seattle that does a good bangers dissh. Not a patch on this one though. Put some in the post for me:)
You might recall that I am on a salad a day until Christmas.Well the photo of these bangers and mash are making me pace. I love meat and potatoes/vegetables. Delicious meal with the fresh local sausage.
I am licking my lips reading this but will have to resist until after Christmas as I am on my Red Dress Diet.
Im on a salad a day until Christmas too. Unfortunately the salad is in a massive coronation chicken baguette.. If you can't beat them…actually I'm not sure that saying is relevant at all.. lol
You have THE best neighbours ever!
Licking my lips reading this! but will have to resist until after Christmas when my Red Dress Diet drifts into the background.
Oooooh… that looks sooo incredibly comforting and good! I love bangers and mash, although I live in Arizona and it's hard to find. But now, with your recipe, I don't need to go anywhere else! Thank you 🙂
Comfort at its best . . . though in a fight, who would win? Bangers & Mash vs Macaroni Cheese. Ding, ding and seconds out!