As the weather gets colder, James Tanner cooks up a comforting dish of the best bangers and mash in the Lorraine kitchen.
1 medium onion sliced into long slices or rings
2 Cumberland sausage rings
400g mashed potato
80ml (dash of double cream)
Knob of butter
2 tbsp of apple sauce
Salt and pepper
2 tbsp maple syrup
2 tbap of balsamic vinegar
150ml good beef stock
Olive oil for cooking
1. Pre heat oven to 180c/gas 4
2 Leave two large wooden skewers soaked for 10 minutes in cold water.
3. Peel and chop your chosen potatoes to even size and simmer in salted water until tender for around 12 minutes. Drain, dry out in the pan on the hob for a minute and then mash. Cover with cling film and set aside.
4. Skewer the sausage rings to hold them together. Heat a large non-stick frying pan with a tbsp of oil to a medium heat and brown the sausages on both sides then place in the oven to cook through. This will take around 10 minutes. Half way through cooking give the pan a shake and turn the sausages over. When fully cooked drain on kitchen paper to remove any excess fat.
5. For the onions heat a tbsp of olive oil in a non-stick frying pan, add the onions and cook over a low heat for 5 minutes until soft. Add the maple syrup and balsamic and continue cooking for a further 2 minutes until glossy and sticky. Add the beef stock and simmer together add a touch of seasoning and finish with shredded sage leaves.
6. Heat the mash and stir in a knob of butter, cream and apple sauce. Warm through. To serve, add creamy mash to plates top off with a Cumberland sausage ring, spoon over the sticky onion gravy add a green veg of your choice, classic garden peas or winter greens!