Cooking With Richard

Inspired by my previous efforts to make sausages with a fruit gravy, today I made “expert” bangers and mash. There are just three ingredients, but each is key: Sausages have to be from happy pigs and excellently produced. Mash must be made by baking potatoes for 90+ minutes in the oven, as here. And finally the gravy which in this case was made with the cooking fats plus some chicken stock, lots of red wine, redcurrent jelly, sage, oregano, marjoram, flour [to thicken], peppercorns and a little salt.

The result is bangers and mash, drenched in a delicious and rich, sweet red wine sauce:

This entry was posted on Friday, October 31st, 2008 at 9:50 pm and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.