Such a simple
dish and sure to please
all the family

Bangers and Mash Ingredients:
Serves: 2 people
Preparation Time: 5 minutes
Cooking Time: 15 minutes
- 4 Jumbo Hodgins Sausages
- 6 medium potatoes
- 2 cloves of garlic
- 60g chives
- 2 tbsp of butter & a splash of milk
- 1 red onion
- 150mls of beef stock
- 1 tsp of Bisto powder
- Pinch of thyme
Directions:
- Peel and dice the potatoes and submerge with salted water in a saucepan. Bring to the boil and let simmer until softened (around 15 minutes).
- In a frying pan, add 1 tbsp of olive oil and fry off the Hodgins Sausages. Turn the sausages continuously to brown all sides and ensure the sausages are cooked throughout.
- Remove the sausages when cooked and add the diced onion and 1 clove of garlic. Fry for 1-2 minutes to soften and add the beef stock, 1 tsp of Bisto powder and a sprinkle of thyme. Let simmer to reduce, and season with salt and pepper to taste.
- Drain the water from the potatoes, add 1 minced garlic clove, 60g of chopped chives, 2 tbsp of butter and a splash of milk. Mash finely with a generous season of salt and pepper.
- Serve the mash with the sausages on top covered with the thickened onion gravy.