I’m not going to lie, I’m more of a Winter person then a Summer one, partly because I’m obsessed with Christmas, and partly because I love Winter-y comfort food. Bangers and mash is one of my favourite tasty and warming suppers and when Ben’s mum gave me some fantastic homegrown vegetables I really couldn’t resist making this hugely simple and always delicious dish.
There really is nothing better then eating food that came out of the ground just a few hours before, I think you’ll agree it tastes so much better then what you buy in the store and is such a treat. Plus, you might even get a parsnip that looks like a person – win!!
I baked my sausages in the oven according to instructions, adding a tablespoon of wholegrain mustard and one of runny honey for the final five minutes to create a sweet and sticky glaze. The root veg created an earthy mash, that made a nice change to the more familiar potato version, and the gravy kept everything from becoming too dry.
4 to 6 sausages
1 tbsp honey
1 tbsp wholegrain mustard
½ onion, chopped
200ml beef stock
knob of butter (plus more for the mash)
1 ½ tbsp plain flour
Various root vegetables, chopped (I used 1 swede and 2 parsnips)
- Bake the sausages according to instructions, stirring in the honey and mustard for the final five minutes of cooking. Soften the onion in butter before stirring in the flour, a little at a time, and adding the beef stock. Leave to thicken on a low heat for 5 to 10 minutes.
- Meanwhile, boil the root vegetables for around 25 minutes, before mashing with a wedge of butter.
- Serve with greens.