You can’t beat Bangers & Mash even here in Spain were the sun is shining, you still always need a bit of home comfort in your belly! The sausages here are not as chunky as English sausages but they taste amazing. We had picked some of the little Chantenay Carrots from the garden the other day, and some red onions so I used these in this dish….the Red Onions however once I cut into them where not so red 😉 but it was fine they still tasted good!! This dish is sweet and tasty……Serves 4

Ingredients:

10 Good Quality Pork Sausages

1 Red Onion Sliced

4/5 Chestnut Mushrooms sliced thickly

5/6 Chantenay Carrots cleaned and left whole

350ml Good Beef Stock

1 Tbsp Brown Sugar

1 1/2 Tbsp Plain Flour

1 1/2 Tbsp Kumquat Marmalade (this was one my Aunt had made from the fruits in her garden, you can just use orange marmalade)

1 1/2 Tbsp Worcester Sauce

2 Cloves Garlic Grated

1 Small Glass Red Wine

Few Sprigs of Fresh Rosemary; leaves chopped

Few Sprigs of Fresh Sage chopped

Salt & Pepper

Possible knob of butter

Mash:

5/6 Medium Potatoes

100ml Milk

50g Butter

Roasted Vegetables:

2/3 Fresh Beetroot peeled and chopped in half

Handful of Radishes mixed colour if possible

Round Courgette chopped into chunks (can use normal)

Olive oil

Salt & Pepper

Method:

First prep your roasted vegetables; set oven to 200 degrees, peel & chop into chunks season really well with salt and pepper then place in the oven for around 30 minutes.

Peel your spuds, and chop into even chunks wash them and place into salted cold water, pop a lid on and set aside, we cook these later.

Now onto the sausages :-), in a deep non-stick frying pan rub a little oil around it then place on highest heat on your hob and get the pan hot. Add your sausages. You want these to get a really good colour…

Once they are brown put in an oven dish, cover in foil and pop in the oven along with the vegetables.

Chuck the onions into the pan, cook these until they brown add a little butter if needed, then add in your chopped herbs and garlic.

Stir and coat the onions. Now add in your sugar….

Stir and cook to caramalise the onions.

Next add the flour…

Stir this through and cook it for a few minutes before pouring in the wine. This will sizzle, get a whisk to stir this into the onion mixture. Keep whisking until the wine reduces then add your stock. Keep stirring, then add your Carrots and then the Worcester sauce.

Now add in the marmalade…

Season well with salt & pepper and taste. Turn the heat down to medium.

At this point turn the heat on high on the potatoes to let these cook whilst the gravy bubbles away.

Now add your mushrooms, I like to add these later on so they do not shrink too much.

Take the sausages out of the oven and place into the gravy, scraping any juices into the pan too.

My pan has a metal handle so can go in the oven, I popped this in there whilst I mashed my spuds. If you dont just keep on the hob on a low heat.

At this point check on your roasted vegetables, give them a good shake.

Once the spuds are soft, drain then mash them up with the butter, milk and salt & pepper.

Once the vegetables are done you are ready to serve. Get a good helping of your mash in the middle of a shallow bowl. Then place an array of vegetables at one side. Then pile on the sausages and carrots  and cover in the gravy….. ❤