British Bangers, Hot English Mash and Crisp Onion
Add a little COLMAN'S Hot English Mustard to your mash for a variation on plain.
Ingredients
For the Mash Potato
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Cream 100 ml
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Butter 50 g
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Pepper, black ground 10 g
For the Onions
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Oil, olive 150 ml
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Red onions, thin rings 300 g
For the Gravy
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Water 1 l
To Finish
-
Micro herbs, to garnish 50 g
-
Cooked thick English beef sausages 1 kg
Preparation
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For the Mash Potato
- Place water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Instant Mashed Potato Mix until well combined.
- Stir in cream, butter, COLMAN'S Hot English Mustard and pepper.
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For the Onions
- Heat oil and gently fry onions, until crisp.
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For the Gravy
- Heat water and whisk in KNORR Rich Brown Gravy. Simmer for 2 minutes, stirring continuously, until thickened.
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To Finish
- Spread hot English mashed potato onto a large platter, top with cooked sausages and sprinkle over crisp onion and micro herbs.
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To Serve
- Serve with a side of gravy.
