Quick After School Bangers and Mash

From your local Aldi

4 large potatoes, 1.4kg roughly
50g unsalted butter
100ml semi-skimmed milk, roughly, depending on how soft you like your mash
Coarse ground black pepper
Salt
8 pork sausages
2 tbsp olive oil
2 small onions
2 tbsp vinegar
300-400ml water approx.
2 tbsp meat gravy granules

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4

Method

1. Boil the potatoes, then drain well, mash with the butter and milk. 2. Season with pepper and a very small amount of salt. 3. Pre-heat a grill, oven or frying pan and cook the sausages well. 4. Meanwhile, place the oil into a saucepan and add the onions. 5. Cook for about 10 minutes until the onions soften and take a little colour.

6. Add the vinegar and boil away completely, stirring all the time. 7. Add the water and bring to the boil, once boiling, simmer for 5 minutes. 8. Then thicken with the granules. 9. Place the mash on the plate, top with two sausages and spoon over the onion gravy.

Top Tips

1. Salt can be reduced, as the gravy will balance out.

2. Adding vinegar to the onions and reducing them gives the sauce a nice sharp edge; this also helps to reduce the amount of salt needed to make a nice sauce.

3. All butter can be removed from the mash, as you have plenty of gravy to soften the mash.

4. Great, simple food which can be made the day before and re-heated.

5. If you do not have gravy granules, add 1 tbsp of flour to the cooked and reduced onions, then add water and a beef stock cube, this will thicken perfectly.