My Posh Bangers ‘n’ Mash

My Posh Bangers ‘n’ Mash

I like a simple plain pork sausage but feel free to experiment with your own favourites. You can serve with onion gravy, or a fancy jus, but I think this recipe takes Bangers ‘n’ Mash to the next level.

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Prep Time 45

Cook Time 1 30

Ingredients

For the Sausages

8 large Pork Sausages
1 tablespoon Vegetable Oil

For the Mash

6 Large Desiree Potatoes alternativily you can use King Edwards, or Maris Piper Potatoes
150 gr Jersey Butter
A generous splash of Full-fat Milk
Fine Salt and White Pepper

For the Kale

50 gr Kale thoroughly washed and trimmed
25 gr Jersey Butter
Fine Salt and freshly ground Black Pepper

For the Sauce

300 ml Jersey double Cream
200 gr Mixed Mushrooms choose you favourites
2 Banana Shallots peeled and very finely chopped
2 cloves Garlic peeled and crushed
50 gr Jersey Butter
A splash of quality Olive Oil
½ teaspoon fresh Thyme leaves chopped
A good grate of Nutmeg
Fine Salt and freshly ground Black Pepper

Course Main Course, Main Dish

Cuisine English

Servings people

Equipment

Potato Ricer

Instructions

For the Mashed Potaotes

Preheat your oven to 350 F / 180 C / Gas Mark 4. Wash the potatoes and place on a tray. Bake in their skins until soft in the middle. This will be between an hour and an hour and half depending on the size of the potatoes. Meanwhile melt the butter in a pan with the milk.
As soon as you can handle the potatoes, carefully cut them in half and scoop the potato. Pass this through the ricer into pan and season very generously. Place over a low heat and stir in the melted butter and milk. Do not overwork and leave on the lowest heat to keep warm.

For the Sausages and Kale

Heat the oil in a heavy-bottomed sauté pan and fry the sausages turning regularly until brown and cooked through. Heat a large pan of salted water until boiling and add the kale, simmer for four to five minutes then remove from the heat and strain.
Place in ice cold water and quickly cool. Drain thoroughly. To reheat the kale, add the butter and a tablespoon of water to a pan and heat until bubbling, toss in the kale and season when heated through.

For the Sauce

Heat the oil and butter in a heavy-bottomed sauté pan and slowly start to cook the shallots. Wipe the mushrooms clean and slice. Add the mushrooms and garlic to the shallots and sauté until cooked and the mushrooms are browning. Add the nutmeg, thyme, and season generously then add the cream. Bring to a gentle simmer, cook for a couple of minutes and remove from the heat. Keep warm until required.