We were in Bangor Northern Ireland, so we thought that it would be fun to cook Bangers and Mash, after all there is only one letter different.
Ingredients - Serves two
- 4 - 6 Gluten free sausages
- 2 Onions finely chopped
- 1 Gluten free vegetable stock cube
- 1 Teaspoon Garlic purée or 1 garlic clove chopped
- 1 Tablespoon Tomato purée
- 2 Teaspoons Sugar
- 1 Desert spoon of either dried Thyme or Oregano
- Cornflour to thicken
- Oil
For the Mash
- 700g Potatoes
- Milk and Butter to taste
Method
Add a small amount of cooking oil to the pan and add the sausages to brown on a warm heat. Once browned chop the stock cube and add to the pan. Now add the chopped onions along with the garlic purée, tomato purée and sugar. After just one or two minutes frying the onions add water so that the sausages are covered by the sauce. Once all the sauce is brought up to the boil, either put into a thermal cooker or wrap in towels so that the sausages can continue to cook without using gas or electricity.
For the Mash
Chop the potatoes into good sized chunks, add to a pan and add boiling water, so that the potatoes are covered. Bring to the boil. Either add to the thermal cooker or wrap in towels so that you can reduce your gas consumption. Leave for an hour or until your potatoes are cooked.
If required add cornflour to thicken the sauce.
Serving up
Drain then mash the potatoes with a little bit of milk and butter to taste. Add the mashed potatoes to the plate, then place the sausages on top. Pour the onion gravy over the top and serve with peas, ir some other vegetable.
Top Tip
Always add flour to cold water and create a watery paste, then add this paste to the sauce. This avoids lumps in your sauce or gravy
