British Bangers, Hot English Mash and Crisp Onion

Name: British Bangers, Hot English Mash and Crisp Onion
Yield: 10
Ingredients: 100.0ml Cream; 50.0g Butter; 20.0g English mustard; 10.0g Pepper, black ground; 150.0ml Oil, olive; 300.0g Red onions, thin rings; 1.0l Water; 100.0g KNORR Rich Brown Gravy 7.5kg; 50.0g Micro herbs, to garnish; 1.0kg Cooked thick English beef sausages

British Bangers, Hot English Mash and Crisp Onion – Recipe

Add a little English mustard to your mash for a variation on plain.

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For the Mash Potato

Cream 100.0 ml
Butter 50.0 g
English mustard 20.0 g
Pepper, black ground 10.0 g

For the Onions

Oil, olive 150.0 ml
Red onions, thin rings 300.0 g

For the Gravy

Water 1.0 l
KNORR Rich Brown Gravy 7.5kg 100.0 g
KNORR Rich Brown Gravy 7.5kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Unilever Food Solutions

Free Sample

To Finish

Micro herbs, to garnish 50.0 g
Cooked thick English beef sausages 1.0 kg

Beef

Other European

Sausages and Hotdogs

Main Meals

Aged Care

Add a little English mustard to your mash for a variation on plain.

...

Preparation

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, English mustard and pepper.
For the Onions
- Heat oil and gently fry onions, until crisp.
For the Gravy
- Heat water and whisk in KNORR Rich Brown Gravy. Simmer for 2 minutes, stirring continuously, until thickened.
To Finish
- Spread hot English mashed potato onto a large platter, top with cooked sausages and sprinkle over crisp onion and micro herbs.
To Serve
- Serve with a side of gravy.