There is nothing better than a classic dinner of sausages and mashed potatoes, and with the right recipe, you can make this dish even tastier and quicker.
Gordon Ramsay has shared that you can make the most “amazing” bangers and mash in only ten minutes in his cookbook ‘Ramsay in 10.’
He wrote: “You really can cook bangers and mash from scratch in ten minutes. If you don’t believe me, look at my YouTube video; not only do I pull it off in 10 minutes and 57 seconds (the 57 seconds was for plating but the result is amazing.”
This is the best dinner recipe for when you want something heart and comforting to eat, but do not wish to spend ages cooking.
Gordon Ramsay also revealed that using red onions with a dash of sugar is the secret to making a mouth-watering gravy. He wrote: “I use red onions for the gravy because they are sweet and less acidic than white [onions].”
READ MORE: Mary Berry’s ‘quick and easy’ roasted sausage and peppers will be new favourite
Instructions
To begin, preheat the oven to 160C (140C Fan or Gas Mark 3)
Fill a kettle with water and once boiled, fill a saucepan halfway and then place the saucepan on a high heat.
Finely dice the potatoes and add them to the saucepan of boiling water, making sure the water just covers the potatoes. Place the rid on top of the saucepan and cook for five minutes until tender.
Add a drizzle of olive oil to the frying pan, add the sausages and cook on a medium-high heat for two to three minutes.
While the sausages are cooking, peel the garlic and then flatten it with the rid of a large knife. Add the garlic to the frying pan alongside with rosemary.
Peel and chop up the onion and add to to another frying pan with a little drizzle of olive oil. Cool for around one to two minutes.
Once the sausages are beginning to go brown. Add the two teaspoons of butter, and baste the sausages with butter and garlic. Continue to cook for around five minutes until fully golden.
Sprinkle the sugar over the onions and then season with salt, and then add two teaspoons of butter. Once the butter has melted, add in the balsamic vinegar and Worcestershire sauce. Continue to cook the onion for two more minutes or until the sauce has reduced a little.
Then, pour in enough stock to cover the onions and bring to a boil, then reduce and leave to cook for three minutes.
Once the potatoes are cooked, drain them and mash in to saucepan with a potato masher over the heat. Then, stir in the olive oil to the mashed potatoes and then add the mustard and chives if using.
Add one more teaspoon of butter to the onion gravy and stir through as it melts into the mixture.
Dish up the mashed potatoes onto a plate, add the sausages on top and then pour over the onion gravy. Your tasty bangers and mash are now ready to cook.
