Ultimate Bangers & Mash

Bake the potatoes

• Heat the oven to 180C.
• Prick the potatoes with a fork, then bake for around 40 minutes until well baked. Alternatively, you can boil the potatoes for a faster meal.

Prep the gravy

• Meanwhile, make the gravy. Peel and crush the garlic cloves.
• Gently melt the caster sugar in a pan until it starts to turn caramel in colour, then add in the garlic, rosemary sprig, and red wine.
• Make up the beef stock cube with 150ml boiling water per person (300ml for serves 2, 600ml for serves 4).
• Reduce the red wine by half before adding in the beef stock. Simmer for 10 minutes to infuse before thickening by whisking in a little cornflour.
• Thinly slice the onion then fry off in a separate pan until nicely browned and caramelised. Then pour over the gravy.

Cook the sausages

• Pan fry, grill or air fry the pork sausages according to the packet instructions.

Make the mash

• Scoop the potatoes out of the skins and mash with a fork or a ricer. Add the butter and season with salt.

Cook the cabbage

• Thinly slice the cabbage, then melt a knob of butter in a pan and cook for a few minutes until softened.

Plate Up

• Serve the sausages, mash, and onion gravy with the cabbage and enjoy!