Bangers and Mash with Caramelised Onions

Name: Bangers and Mash with Caramelised Onions
Prep time: 40 min
Yield: 4
Ingredients: 8 breakfast sausages or four jumbos; A little salt and freshly-ground black pepper; 1 kg potatoes, freshly cooked; 150ml milk, approx.; A knob of butter; 2 tablesp. whole-grain mustard

Savour the taste of Ireland with our Sausages topped with caramelised onions and served alongside creamy whole-grain mustard mash—a hearty, delicious meal!

4 people

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Nutrition per serving

kcal

539kcal
protein

20g
iron

2.13mg
carbs

48g

Ingredients

8 breakfast sausages or four jumbos
A little salt and freshly-ground black pepper
1 kg potatoes, freshly cooked
150ml milk, approx.
A knob of butter
2 tablesp. whole-grain mustard

4 red onions, peeled and sliced into 1cm rings
A little oil and a knob of butter
1 teasp. brown sugar
1 tablesp. wine vinegar

Sausages & Mash

8 breakfast sausages or four jumbos
A little salt and freshly-ground black pepper
1 kg potatoes, freshly cooked
150ml milk, approx.
A knob of butter
2 tablesp. whole-grain mustard

Caramelised Onions

4 red onions, peeled and sliced into 1cm rings
A little oil and a knob of butter
1 teasp. brown sugar
1 tablesp. wine vinegar

Grill the sausages until cooked through and golden. While the sausages are cooking start on the onions.

Heat a little oil and butter in a heavy based saucepan and sauté the onions over a medium heat, until softened. This will take about 20 minutes.

Add the sugar and wine vinegar and continue to cook for another 2-3 minutes. Season to taste with a little salt.

Heat the milk with the butter. Mash the potatoes while they are still warm.

Add the milk, butter, mustard and a little salt and pepper and mix well. Serve with the sausages and caramelised onions.

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Grill the sausages until cooked through and golden. While the sausages are cooking start on the onions.

Heat a little oil and butter in a heavy based saucepan and sauté the onions over a medium heat, until softened. This will take about 20 minutes.

Add the sugar and wine vinegar and continue to cook for another 2-3 minutes. Season to taste with a little salt.

Heat the milk with the butter. Mash the potatoes while they are still warm.

Add the milk, butter, mustard and a little salt and pepper and mix well. Serve with the sausages and caramelised onions.

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