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Bangers And Mash:

Ingredients:

16 x Sausages Of Your Choice
1 tblsp Olive Oil
675g /1.5lbs Potatoes
110g/4oz Margarine/Butter
Salt And Ground Pepper
1 tblsp Flour
250ml/9fl oz Stock

Method:

1. Preheat the oven to 180°C / 350°F

2. In a large frying pan heat the oil and add the sausages, cook for 1-2 minutes to allow the skin to brown turn each sausage until it has browned on two or three sides. Place the frying pan in the oven (plastic handles? Transfer to roasting tray) Cook for a further 5-8 minutes.

To test if the sausages are cooked either:

Cut one sausage in half and visually check the flesh is cooked all the way through - still pink? Return to the oven or Insert a thermometer if its above 75oC it will be ready.

3. Boil the potatoes in lightly salted water until soft and tender. Drain then mash the potatoes with the margarine, add the salt and pepper to your taste.

4. Remove the sausages from the pan . Add the flour to the fats and juices left in the pan . Stir over a moderate heat for 1 minute add the stock and increase the heat. Stir vigorously to remove any lumps then season with salt and pepper.

5. I also like to add some cheese to my mash with a dash of mustard and sometimes some salad cream!

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