Warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths
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Bangers and Mash with Apple Cider Onion Gravy and Caramelised Cinnamon Apples

Warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Irish
Servings: 4 people
Calories: 1278kcal
Author: Georgina Hartley

Ingredients

  • 8 sausages from the butcher, gluten-free or non gluten-free

Caramelised Cinnamon Apples

  • 2 granny smith apples sliced
  • 1 tablespoon butter
  • 2 teaspoons icing sugar
  • ¼ teaspoon cinnamon
  • pinch of salt
  • squeeze of lemon juice

Brown Buttered Mash

  • 1 kg red potatoes peeled and halved
  • 125 g salted butter
  • salt and pepper to taste

Apple Cider Onion Gravy

  • 20 ml dripping or butter
  • 500 g onions peeled and sliced
  • 1 tablespoon apple cider vinegar
  • 50 g salted butter
  • 50 g all purpose flour gluten-free or non gluten-free
  • 400 ml chicken or beef stock
  • 150 ml apple cider
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon dijon mustard

Instructions

Sausages

  • Place the sausages in an oiled roasting tin and then into an oven pre-heated to 170° C. Roast for 20-25 minutes until the sausages are golden and juicy.

Gravy:

  • Melt the dripping, then add the onion slices and heat on medium until the edges are beginning to catch in the pan.
  • Pour in the apple cider vinegar and stir well, continue cooking on medium until the onions are turning golden brown.
  • Stir in the butter until melted then add the flour, mixing well until the flour has absorbed all the fat. Continue cooking for 10 minutes to let the roux take on more colour.
  • Pour in the stock very slowly, stirring all the time to remove lumps until it is beginning to resemble gravy. Once you’ve added all the stock then pour in the cider in the same way.
  • Add the bay leaf, thyme and stir in the dijon, bringing the gravy up to a gentle boil. If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
  • Simmer for 10 minutes then remove from the heat.

Mash:

  • Place the potatoes into salted boiling water and boil for 20 minutes until soft.
  • Remove the potatoes then pass them through a potato ricer.
  • In a small saucepan melt the butter until browned, making sure to remove from heat before the nutty brown bits start to burn.
  • Stir the brown butter into the mash and season well.

Apples:

  • Melt the butter then add the icing sugar, cinnamon, salt and lemon juice and then add the apple slices.
  • Fry for about 5 minutes until the apples are beginning to colour then remove from heat.

Nutrition

Calories: 1278kcal | Carbohydrates: 83g | Protein: 36g | Fat: 90g | Saturated Fat: 42g | Cholesterol: 232mg | Sodium: 1636mg | Potassium: 1995mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1400IU | Vitamin C: 37.3mg | Calcium: 91mg | Iron: 5mg