Thursday, November 27, 2008

Honeyed Bangers and Mash

Honeyed Bangers and Mash

Traditionally thick pork sausages and mashed potato is served with an onion gravy, but why not try this sweet version of the king of comfort food.


8 thick pork sausages
3 tblsp clear honey

4 large (or 6 medium) potatoes
2 tsp butter
2 tblsp milk


For the mashed potato

1. Peel and chop the potatoes
2. Rinse with cold water and add to a large pan
3. Cover with cold water and add a tsp of salt
4. Bring to the boil and simmer until soft (tip: to check the potatoes are fully cooked, take a sharp knife and slide it into the potato, if it slides straight through they're done!)
5. Drain and return to the pan
6. Add butter and milk
7. Mash until creamy (add extra butter and milk if needed)

For the sausages

1. Chop the sausages into bite sized chunks
2. In a large griddle or frying pan, gently heat 1 tblsp of clear honey
3. Once runny add the sausages and the rest over the honey
4. Stir continuously until sausages are cooked through and completely covered with the honey

Serves : 4
Preparation time : 5 - 10 mins
Cooking time : 20 mins

Serve hot with the mashed potatoes. You can also prepare these sausages and keep them in the fridge for up to 2 days for bite sized snacks with a difference.

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