Sausages and potatoes are the perfect combo, so it’s no wonder that bangers and mash is such a popular comfort food dish in the UK and Ireland. This high-end version with cider vinegar onions takes things to a whole new level. The slow cooked sweetness of the onions combined with the creamy mash and fiery sausage is an absolute taste sensation. Dig into this for brekkie (add an egg on top!), lunch or dinner…
This is the latest in our series of recipes that have just 7 ingredients and which are ready in 30 minutes or less.
The key here is really spending a little extra on some nice high-end sausages from a good local supplier. A quality sausage really makes the dish, so it’s the one ingredient to try splash out on.
Bangers And Mash With Cider Vinegar Onions: Ingredients
- Fresh Chorizo sausage (or any other spicy/thick gourmet sausage)
- Rocket leaves (baby spinach will also work)
- Red onions
- Cider vinegar
Start by peeling and dicing the potatoes. Cut them as even as you possibly can to ensure they all cook at the same pace.
Place the potatoes into boiling water and bring them to the boil.
Slice the red onions and place them in a large pan with oil. You are looking for the natural caramelisation process, here which means cooking them super slow (up to 20 minutes).
Cook the sausage gently in a griddle or frying pan.
After about 10 minutes, the onions will start to take on a natural brown colour. This is when you should add the cider vinegar.
When the potatoes are soft, take them off the heat and drain every drop of excess water from them using a sieve. Add in a large dollop of butter.
Follow that with the cream. Add a small bit at a time while you mash to get the right creamy consistency.
Use a hand masher until the potatoes are perfectly smooth. Season with salt and pepper, and add more cream or butter as desired.
You want a creamy smooth texture.
When the onions are ready they should be a deep brown colour, with some small crispy bits and be slightly sticky.
To finish the bangers and mash dish, heat a knob of butter in a large frying pan.
Add the rocket leaves and cook for about 20-30 seconds until they wilt.
To plate the dish layer the mashed potato on the bottom before topping with the spinach.
Add the juicy and perfectly cooked sausage. If you are using a good quality chorizo you can also spoon some of the cooking juices over the top of the mash.
Arrange the onions around the outside of the plate.
You add a sauce of your choosing (eg. ketchup/mustard) but with the spicy sausage and the cider vinegar onions and creamy mash the flavours are already huge. Enjoy!
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