Bangers & Mash

Instructions

• Preheat oven to 200°C (180°C fan).  Put the sausages in large roasting tin and drizzle with 1/2tbsp oil. Roast in the oven for 30-35 minutes, turning once until cooked through.
• To make the gravy, heat the remaining oil and butter in a pan and fry the onion for 10 minutes over a low heat until soft. Add the sugar, stir, cover, and continue cooking over a low heat for 10 minutes until beginning to colour.
• Meanwhile, put the potatoes into a large pan of salted water, cover, bring to the boil and simmer for about 20 minutes until tender. Drain and steam dry for 2 minutes.
• Put the potato pan back on the hob and melt the butter, then add the milk. Once warm, remove pan from heat and add the potatoes. Mash until smooth and creamy. Stir in the seaweed salt.
• Add flour to the onions, and cook for 1min. Gradually stir in the beef stock, then turn up the heat and simmer until thickened. Add a pinch of seaweed salt to season. Serve the sausages and mash with the gravy and some seasonal greens.