Bangers And Mash In An Apple Red Wine Gravy

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 8 lamb and herb sausages
• 700 g floury potatoes
• 2 cox's apples
• 1 red onion, sliced
• 2 teaspoons flour
• 150 ml red wine
• 1 teaspoon coarse grain mustard
• 1 tablespoon worcestershire sauce
• 50 g butter
• 50 ml milk

Recipe

• 1 heat the oil in a large frying pan over a high heat and add the sausages. cook for 15 minutes, turning to brown all over.
• 2 meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. bring to the boil and simmer for 15 minutes, or until tender.
• 3 core the apples and cut into wedges.
• 4 push the sausages to the edge of the pan and add the apple wedges. cook for about 2 minutes each side, until turning golden.
• 5 remove the apple with a slotted spoon and drain on kitchen paper. add the onion to the pan and cook, stirring, for 6-8 minutes, until softened.
• 6 stir in the flour and cook for 1 minute.
• 7 gradually add the wine, mustard and worcestershire sauce.
• 8 pour in 120ml hot water and allow to bubble for a few minutes to thicken the gravy.
• 9 return the apple to the pan and season.
• 10 drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture.
• 11 mash well with the butter and milk, and season.
• 12 divide the mash between 4 plates and top with the bangers.
• 13 spoon over the mustard gravy and apple wedges. serve with green beans.