Bangers 'N' Mash
I guess one reason I’m able to maintain my weight is all the healthy eating I’ve been doing lately. So I thought I’d share with the one or two people who come here some of my culinary creations. Who knows where it will lead?
For Valentine’s Day I came up with the original and undoubtedly passionate meal idea of… sausages. Really it’s a sausage casserole (I looked at the back of a packet of Colman’s casserole mix in Tesco for the ingredients and just left out the cancer-causing stuff - not that I’m feeling superior in any way as I’m sure I’ve eaten plenty of it in the past), but I like to call it:
Bangers ‘n’ Mash:
- olive oil
- chilli oil
- garlic paste
- herbs and spices: dried sage, parsley, oregano, - paprika, black pepper, sea salt
- baby onions
- green pepper
- mushrooms
- tinned, chopped plum tomatoes
- instant onion gravy
- tomato ketchup
- cooked Lincolnshire sausages
- potatoes
- butter
- milk
This is a nice way to use up some leftover sausages - you don’t have to use Lincolnshire sausages, any will do, same with most of the ingredients. I just use what’s available to me. This will make enough for four servings.
Get a large pan for your peeled and, washed and finely chopped potatoes, adding a drop of olive oil and some sea salt and covering with water. Put it on a high heat until it comes to the boil, then simmer for fifteen to twenty minutes or until the potatoes are soft enough to mash easily.
Assuming you have some pre-cooked sausages and you’ve prepared all the veg, heat up your wok or large frying pan, add a good shake of olive oil, chilli oil to suit your taste and a little butter to stop the oil from burning. When it’s hot, add a teaspoon of garlic paste, a shake of the herbs and spices followed quickly by the onions, peppers and mushrooms and stir-fry on a high heat for a few minutes.
The longer you do it, the softer and smaller the peppers and mushrooms will be, so do it as you like it. Add the tomatoes, make up half a pint of instant onion gravy and stir it in. Add a teaspoon of ketchup (or use lemon juice, vinegar and sugar) and the pre-cooked sausages.
Leave to simmer for at least twenty minutes. When the potatoes are ready, drain and mash with a dollop of butter and a little milk.
Serve.
Like most foods, it will taste even better the following night re-heated.