Bangers and mash recipe with a red onion pepper sauce
A classic that never goes out of style. This version of bangers and mash combines creamy spring onion and kale mash with juicy sausages, braised red cabbage and a rich red onion pepper sauce made simple with Blenders. A comforting plate that’s perfect for pub menus, canteens or family dining.
Allergens
Contains Soyabeans, Milk, Celery, Mustard, Sulphites
Ingredients
8 large sausages
1kg potatoes, peeled and chopped
2 spring onions, finely sliced
200g baby kale, shredded
100ml double cream
50g butter
Salt & pepper
100ml Blenders Gravy
300g red cabbage, thinly sliced
1 tbsp balsamic or red wine vinegar
1 tsp sugar
1 tsp butter
1g cinnamon
½ cooking apple, grated
Flat-leaf parsley, chopped
Method
Step 1:
Boil the potatoes in salted water for 15–20 minutes until soft. Drain well, then mash with butter, double cream, spring onions and kale. Season with salt and pepper to taste. Cover and keep warm.
Step 2:
Heat a frying pan or grill pan over medium heat. Cook the sausages for 12–15 minutes, turning until browned and cooked through.
Step 3:
In a small pan, add the red cabbage, vinegar, sugar, butter, cinnamon and grated apple. Season lightly with salt and pepper. Cover and cook on a low heat for 15–20 minutes, stirring occasionally.
Step 4:
In a small pot, combine the Blenders Gravy, Pepper Sauce and Red Onion Relish. Bring to a gentle boil and stir until smooth.
Step 5:
Spoon a generous portion of mash onto each plate. Place the sausages on top and pour over the red onion pepper sauce. Add the braised cabbage on the side and finish with chopped parsley for freshness. Serve.
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