Sunday, 3 April 2011

Bangers and Cheesy Mustard Mash.

The other night I was home alone and was tempted to just have something quick and easy like toast, but thought i'd make a little more effort and make some bangers and mash which turned out to be super easy and quick anyway.
I had some things to get rid of in the fridge and pantry so decided to make a rustic cheesy mustard mash so I didn't have to waste any food.

It turned out really nice, but quite rich so I didn't actually need to make as much as I did. It is definitely not one of the healthiest mash recipes but great if you need some comfort food once in a while :)
I'll put the recipe below.

I kept it quite simple and rustic as I was feeling very lazy so I didn't bother peeling the potatoes and I cut them up real small so they would boil quite quickly as I wasn't in the mood to be slaving over the stove for ages.
Also you could add other things you have in your fridge such as chopped chives or parsley, and you don't have to add the natural yogurt, I just did because I had to use the rest of it up in the fridge!

Serves 1

- 2 or 3 best quality pork sausages
- 2 small potatoes, roughly chopped
- 1 small onion
- 1 tsp Bisto gravy
- 1 tbsp natural yogurt
- 1/2 tsp wholegrain mustard
- 1/2 tsp dijon mustard
- 1 tbsp grated cheese
- 1 tsp butter
- A dash of milk
- Salt and pepper to season

1. Boil some water in a kettle, then pour into a hot saucepan and once it has been brought back to the boil, add your chopped potatoes.
2. Chop the onion and cook on a medium heat with a dash of olive until golden and soft.
3. Cook your pork sausages on a medium heat with a dash of oil until cooked through and golden brown.
4. Once the potatoes are soft enough to mash, drain them and place back into the saucepan.
5. Boil the kettle and make your gravy according to the packet instructions.
6. Mash the potatoes and add the yogurt, mustards, cheese, butter, milk, salt and pepper and continue to mash until everything is mixed together.
7. Serve the mash on a plate and make a well in the middle. Place the sausages on top, then the onions and pour over the gravy.

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